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Taco Lentils

Taco Lentils in skillet
TSK Team

Taco Lentils

Meat is not always needed, Lentils make a great reasonable sub for some of your favorite dishes
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Prep Time 5 minutes
Cook Time 15 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American, Mexican
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cp Lentils, dry [core]
  • 2 cp water
  • 1 ea Onion, small peeled, fine chopped [1st add]
  • 2 Tbl Chili powder [2nd add]
  • 2 Tbl Taco Seasoning Intermediates (optional when you have made your own)
  • 1 ea garlic, clove fine chopped [3rd add]
  • 2 tbl Oil (vegetable, olive, lard)
  • 1 pinch Salt and Pepper as needed

Equipment

  • 1 3 qt Pot part of the initial starter set
  • 1 12" Cast Iron skillet optional and recommended

Method
 

  1. Heat oil in pan until shimmering
  2. Add chili powder to "bloom" the chili then add the onions and cook until about tender, 1-2 min
  3. Add the lentils and stir, then add half the water. Be careful of the steam.
  4. Reduce heat to medium and do a hard simmer/soft boil until the water is almost gone. Stir occasionally. Taste, and if the lentils are tender season with Salt and Pepper to taste. If not, add the remaining water and repeat.
  5. When the lentil are moist and clumping like ground beef, remove from heat.

Notes

Learning there are excellent alternatives to meat means your favorite dishes can keep coming. Traditionally, meat was rare in most cultures—maybe once or twice a week. Daily eating was mostly plant-based (what we call flexitarian today).
So don't feel bad if meat is short; your tasty options are many!
Serve this filling over leftover rice or in your homemade tortillas.

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