One-pot Vegan Mexican Lentils

This meal is incredibly easy. It just involves chopping up some veg and opening packets/tins. If you have a slow cooker you  can whip this up in 5 mins before work and have a delicious healthy meal ready for you when you get home!

I don’t know about everyone else but when its dark and cold and you’ve been working hard all day its difficult to muster up the energy to start cooking from scratch! I like to batch cook some healthy meals, portion them up and freeze them. It makes life so much easier!


Lentils are incredibly good for you. They contain more fibre than steak, packed full of iron and fibre as well as containing less than 1% fat. WHAT’S NOT TO LOVE?!

Have the stew on its own, or with rice, veggies and some avocado! I love these kind of meals, especially in the winter months. They are warming and filling whilst also being guilt-free.



Serves 6

  • 260 g Green Lentils
  • 1 Large Onion
  • 2 Carrots
  • 1 Green Pepper
  • 3 Cloves Garlic
  • 100g Sweetcorn
  • 1 Tin Chopped Tomatoes
  • 1 Tsp Chilli Powder (to taste)
  • 1 Tsp Dried Oregano
  • 2 Tsp Paprika
  • 2 Tsp Cumin
  • ¼ Tsp Cinnamon
  • Salt and Pepper



  • Chop all the vegetables into small pieces
  • Add all the ingredients to the slow cooker
  • Add an additional 3-4 cups of water
  • Slow cook on ‘stew’ mode, until the lentils are soft or for as long as you can


| 230 Kcals | Fat 1.1 g | Protein 14 g | Carbs 37.5 g |