An easy alternative to faux ground beef and TVP, lentils (especially French lentils) make a great taco filling! I like to use this recipe for double-decker tacos, spreading mashed pinto beans or low-fat vegetarian refried beans on some whole wheat soft taco shells and wrapping them around organic corn taco shells stuffed with this lentil filling. YUM.
Lentil Taco Filling
- 1 cup lentils – French lentils resist getting mushy, get them if you can and otherwise use green/brown
- 2 1/2 cups water
- salt-free diced tomatoes, drained
- 2 Tbsp tomato paste
- 1/2 red bell pepper, finely diced
- 1/2 green bell pepper, finely diced
- 2 tsp chili powder
- 1 tsp cumin
- 1 tsp oregano
Add everything to a medium pot and bring to a boil. Cover, turn down to medium-low, and simmer about 25 minutes if using green/brown lentils, 35 minutes if using French lentils OR until all the water is absorbed. You’ll want to test the consistency of your lentils – they should not be crunchy! – and cook for additional minutes as needed.
That’s it!
I make this recipe at least once a week. So simple to do and very filling.
How much diced tomatoes do you put in this recipe? Thank you.
Looks so delicious. Think must be nutritious also , because i give priority to those which is high in nutrition.
This looks yummy! What did you use for the shells?
Thanks! I used Whole Foods organic blue corn taco shells.
What did you use for shells?
This sounds yummy BTW!
Thanks