Spicy Lentils

Official MAGGI®
Spicy Lentils
10 min
30 min
8 to 10 servings, about 1/2 cup per serving
  • This classic favorite gets a bit of sweet and spicy with the addition of jalapeños and sweet potatoes.

The Secret Ingredient


  • 2 1/4 cups water
  • 1 1/4 cups red lentils, rinsed
  • 1 cup peeled and cubed sweet potato
  • 2 tablespoons vegetable oil
  • 1/4 cup chopped yellow onion
  • 1 small clove garlic, chopped
  • 1 cup canned unsalted diced tomatoes in juice, undrained
  • 2/3 cup (5 fluid-ounce can) NESTLÉ® CARNATION® Evaporated Fat Free Milk
  • 2 teaspoons MAGGI Granulated Chicken Flavor Bouillon
  • 1/4 cup finely chopped pickled jalapeños
  • Chopped cilantro for garnish (optional)

Make It

Step 1

Combine water, lentils and sweet potato in a 3-quart saucepan; bring to a boil. Cover and reduce heat to medium-low. Cook for 15 to 20 minutes or until water is absorbed and lentils and sweet potatos are tender (should look like a pilaf).

Step 2

Heat oil in a large skillet over medium heat. Stir in onion and garlic; cook, stirring constantly, for 1 minute. Stir in tomatoes with juice, evaporated milk and bouillon; cook for 5 minutes.

Step 3

Add tomato mixture to lentils and sweet potatoes; cook for a few minutes just to heat through. Remove from heat; stir in jalapeños. Garnish with cilantro.