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Mexican Lentils

Prep Time:10 Minutes
Cook Time:30 Minutes

Nutritional Information

These lentils are tossed with tomatillo, jalapeños and queso chihuahua, making a delicious chilled Mexican side dish!


  • 1 cup lentils
  • 3 cups vegetable stock
  • 3/8 cups tomatillo, husk removed
  • 3 tablespoons jalapeno, halved and seeded
  • 1/4 cup cilantro, chopped
  • 2 1/4 teaspoons cumin
  • queso chiuaua, shredded, as desired
  • salt and pepper, to taste


  • 1. Combine the lentils and vegetable stock in a large pan. Simmer the lentils until the liquid is absorbed and they have softened. Add more liquid if necessary,
  • 2. Preheat the Egg to 400º using direct heat and a cast iron grate. Grill the tomatillo and jalapeño until char marks form and they are tender. Remove from the grill and chop.
  • 3. Add vegetables and remaining ingredients in a medium mixing bowl, mix well. Season to taste, serve chilled.

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Chef JJ’s is a unique, personal and hands-on culinary experience with a focus on kamado style cooking, corporate team building, private events and grilling classes. Indy's large party restaurant. Indianapolis, Indiana 317.602.3828