Go Back

Quick Mexican Lentils with Creamy Polenta

This absolutely delicious plant-based meal will definitely become a family favourite!

Servings 4


  • 2 540 ml cans lentils
  • 1 796 ml can diced tomatoes drained
  • 1 156 ml can tomato paste
  • 1 cup chopped onion
  • 1 cup packed cilantro chopped
  • 2-3 cloves garlic minced
  • 2 tablespoons olive oil
  • 1 tablespoon ground cumin
  • 2 teaspoons chili powder
  • 1 teaspoon sweet smoked paprika (if desired)
  • 1/2 teaspoon salt
  • 2 chipotles in adobo chopped (optional)
  • 5 cups stock or water
  • 1 cup cornmeal


  1. In a medium pot, whisk the stock and cornmeal together and bring to a boil.
  2. Reduce heat and simmer, stirring occasionally, until the polenta starts pulling away from the pot and is a soft texture. This will take around 45 minutes.
  3. In a large heavy skillet, heat the olive oil on high and add the chopped onion. Cook on medium heat until translucent, then add the garlic and cook for another 2-3 minutes.

  4. Add the chili powder. paprika, and cumin and cook for 1-2 minutes, stirring to coat the onion and garlic with the spices.

  5. Turn the stove to medium-low, and add the lentils, tomatoes, tomato paste, cilantro, chipotles (if using), and salt.

  6. Simmer for 10-15 minutes, then serve.