This recipe is incredibly simple to prepare, perfect for busy weeknights, and packed with plant-based protein and fiber, making it wonderfully nourishing for your entire family.

For extra heat, add a diced jalapeño or a pinch of cayenne pepper with the spices.

For extra veggies, stir in diced bell peppers, corn, or diced carrots during the last 10 minutes of cooking; for softer greens like spinach, add during the last 5-10 minutes.

You can swap brown lentils for green lentils without issue. Black beans or pinto beans make a great addition for more body and protein.

To make it creamier, stir in a dollop of sour cream or a plant-based alternative right before serving.

Always rinse your lentils before cooking; this removes any debris and helps with even cooking. Do not overcook your lentils; they should be tender but still hold their shape.

A squeeze of fresh lime juice at the end brightens all the flavors. For an even deeper flavor, let the spices toast in the pot for about 30 seconds before adding the liquids.

This recipe tastes even better the next day! Store cooled leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat on the stovetop or microwave, adding broth/water if needed.

This dish freezes wonderfully for up to 3 months; thaw in the refrigerator overnight before reheating.

Serve as a main course with warm corn tortillas, crusty bread, brown rice, or quinoa. Top with fresh avocado slices, Greek yogurt/sour cream, and pickled red onions, or a side salad.

Slow Cooker method: Combine all ingredients (except cilantro and lime) in your slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours, until lentils are tender.

The base recipe is mildly spiced and family-friendly; adjust heat as desired.