Description
A flavorful and hearty lentil filling perfect for tacos, packed with spices and nutritious ingredients.
Ingredients
Scale
- 4.5 cups water (divided)
- 1 cup uncooked lentils (tan/brown)
- 1 tablespoon vegetable oil (or 2 tablespoons water)
- 1 medium yellow onion (chopped relatively fine)
- 1.5 tablespoons chili powder (mild American)
- 1.5 teaspoons ground cumin
- 1.5 teaspoons garlic powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1.5 tablespoons nutritional yeast (optional)
- 2–3 tablespoons chopped cilantro (optional)
Instructions
- Bring 4 cups of water to a boil in a medium saucepan; add the lentils and reduce heat to low.
- Cook uncovered for 20 to 25 minutes until lentils are tender (but not falling apart), then drain any excess water.
- Heat the oil in a large skillet over medium-high heat; add the onion and cook for 7 minutes until translucent.
- Add chili powder, cumin, garlic powder, oregano, salt, and pepper to the skillet, cooking and stirring for 30 seconds until fragrant.
- Incorporate the cooked lentils, nutritional yeast (if using), and 1/2 cup of water into the skillet; continue to cook, mashing the lentils with a fork until almost all the water is absorbed.
- Sprinkle with chopped cilantro before serving, if desired.
Notes
Avoid undercooking the lentils for a grainy texture. Drain excess water to prevent a watery filling. Can be stored in the fridge for up to 4 days or frozen for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 2g
- Sodium: 400mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 12g
- Protein: 18g
- Cholesterol: 0mg