Lentil Taco Skillet

I’m no vegetarian but I can appreciate a delicious meal, carnivorous or not, and this lentil taco skillet has stolen my heart. Or maybe it’s my stomach?

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I’ve only cooked with lentils a couple of times but this one is my favorite thus far. The texture the chopped up walnuts gave to the lentil mixture was a welcomed surprise. And after making this a handful of times already, I’ve decided that I prefer the canned lentils for this dish rather than cooked from dried.

On the other hand Bob said he couldn’t tell the difference. Maybe it was just an underlying bias due to the fact that I didn’t have to add an extra step to cook the lentils haha.

Post updated 1/28/20, photo above is the original.

Don’t be intimidated by the ingredient list because it’s mostly seasonings. As for my favorite way to use this lentil “taco meat”, it is over a bowl of roasted sweet potato tossed in the same seasoning used on the lentils and then topped with fresh avocado. It’s just so dang good! I sometimes use tortilla chips to scoop it up too.

Evidently so good that when I first posted this recipe I failed to stop to take more than one photo on any of the occasions in which I’ve made it. Whoops. Thankfully I’ve made it again since then and have added new photos!

Two years ago: Coconut-Pumpkin Pie

Three years ago: Peanut Butter & Chocolate Kitchen Sink Cookie Bars

Four years ago: Spatchcocked Turkey with Champagne-Thyme Gravy

Five years ago: Overnight, Slow Cooker Ice Cream Oatmeal

Six years ago: Cashew Chicken Lettuce Wraps

Seven years ago: Chicken Alfredo Biscuit Casserole

LENTIL TACO SKILLET

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Yield: 5 Servings Cooking Time: 20 Minutes 20 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1 Tbsp olive oil
• 1/2 yellow onion, finely chopped
• 2 red bell peppers, seeded and finely chopped
• 1 jalapeño, seeded and finely chopped
• 2 garlic cloves, minced
• 2 cups (or a 15-ounce can) cooked lentils, drained and rinsed
• 1/2 cup finely chopped walnuts
• 3 Tbsp tomato paste
• 1 Tbsp chili powder
• 1-1/2 tsp smoked paprika (feel free to use hot smoked paprika if you like extra spicy)
• 1-1/2 tsp ground cumin
• 1-1/2 tsp dried oregano
• 1 tsp salt
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp cayenne powder (optional)
• 1 (14 oz.) can corn kernels, drained
• 1 (14 oz.) can black beans, drained and rinsed
• Tortillas, sour cream, avocado, cilantro, and lime for serving

Directions

1. In a large skillet over medium heat, warm the oil. Add the onion and cook for 3 minutes. Next add all the peppers and continue to cook for 5 more minutes, or until soft. Add the garlic and cook just until fragrant, about 30 seconds to 1 minute.
2. To the skillet, add the lentils, walnuts, tomato paste, and seasonings. Stir to combine and continue to cook for about 10 more minutes. Add corn and black beans and cook just until warmed through.
3. Remove from heat and serve in tortillas with desired toppings or other preferred method!

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