Lentil Taco Meat

The list of reasons to keep lentils on hand goes on and on. They’re high in dietary fiber, folate and magnesium, and are inexpensive and easy to prepare. Prepare a big batch of this fiber-fortified filling and freeze for future taco meals.

Need a short cut? Use 3 cans (15 oz. each) lentils, rinsed and drained to shorten cooking time.

Serves: 8Prep: 15 minutesCook: 45 minutesTotal: 1 hourDifficulty: Easy

Serves: 8

Ingredients

  • 1 1/2 cups Simple Truth™ Dried Green or Brown Lentils, soaked overnight in 3 cups of water
  • 3 tablespoons Simple Truth™ Extra Virgin Olive Oil
  • 1 cup yellow onion, chopped
  • 1/2 teaspoon salt
  • 1 jalapeño pepper, minced
  • 2 cloves garlic, minced
  • 2 tablespoons Simple Truth™ Chili Powder
  • 1 can (14.5 oz.) Simple Truth™ Fire Roasted Diced Tomatoes
  • 1/2 cup water, more if needed

Directions

  • Drain and rinse soaked lentils. Heat the olive oil in a large saucepan and sauté the onions with the salt until golden. Add the jalapeño, garlic, chili powder and tomatoes and sauté until fragrant. Add the lentils and ½ cup water. Cover and simmer for 30-45 minutes, stirring occasionally, adding more water if needed.
  • With a potato masher or an immersion blender, mash or puree about ¼ of the mixture to thicken, making sure to leave a majority of whole lentils.
  • Adjust seasonings to taste and serve warm in taco or tortilla shells.
  • Tip: Add your favorite taco toppings, including grated non-dairy or dairy cheese, sliced radishes, shredded cabbage, chopped cilantro, avocado and salsa.

Recipe Information

Serves: 8

Ingredients

  • 1 1/2 cups Simple Truth™ Dried Green or Brown Lentils, soaked overnight in 3 cups of water
  • 3 tablespoons Simple Truth™ Extra Virgin Olive Oil
  • 1 cup yellow onion, chopped
  • 1/2 teaspoon salt
  • 1 jalapeño pepper, minced
  • 2 cloves garlic, minced
  • 2 tablespoons Simple Truth™ Chili Powder
  • 1 can (14.5 oz.) Simple Truth™ Fire Roasted Diced Tomatoes
  • 1/2 cup water, more if needed

Directions

  • Drain and rinse soaked lentils. Heat the olive oil in a large saucepan and sauté the onions with the salt until golden. Add the jalapeño, garlic, chili powder and tomatoes and sauté until fragrant. Add the lentils and ½ cup water. Cover and simmer for 30-45 minutes, stirring occasionally, adding more water if needed.
  • With a potato masher or an immersion blender, mash or puree about ¼ of the mixture to thicken, making sure to leave a majority of whole lentils.
  • Adjust seasonings to taste and serve warm in taco or tortilla shells.
  • Tip: Add your favorite taco toppings, including grated non-dairy or dairy cheese, sliced radishes, shredded cabbage, chopped cilantro, avocado and salsa.

Nutrition Information

Nutrition Information
Amount per serving
Calories200
Total Fat6g
Saturated Fat1g
Cholesterol0mg
Sodium290mg
Total Carbohydrate29g
Dietary Fiber6g
Sugars3g
Protein10g