Lentil Taco Bowls

• servings: 4 servings
• active time: 10 minutes
• total time: 40 minutes

Ingredients

1 cup dried lentils (brown or green)

1 tsp avocado oil (or olive oil)

1 small yellow onion

2 cloves garlic

1½ tsp ground cumin

1 TBSP chili powder

½ tsp dried oregano leaves

⅛ tsp smoked paprika

salt and pepper (to taste)

2 ½ cups vegetable broth

1 cup jarred salsa (use your favorite)

1 ½-2 cups cooked yellow rice

1 ½-2 cups finely chopped romaine lettuce

1 large avocado, sliced (or try it with guacamole - yum!)

1-2 cups chopped tomato

1 jalapeño pepper, sliced

¼ cup fresh cilantro leaves

¼ cup sour cream (regular or vegan)

½ cup grated sharp cheddar (optional)

tortilla strips or chips (for a crispy topping)

salsa

pico de gallo

thinly sliced red onion (pickled or regular)

sliced bell pepper (raw or sautéed)

corn (or corn salsa)

hot sauce or taco sauce

roasted sweet potato

black beans ()

Directions

Rinse and prep 1 cup of dried lentils.

In a large pot, heat 1-2 tsp oil over medium-high heat and sauté diced onion for approx. 5 minutes or until translucent and tender.

Add spices and garlic and sauté an additional minute, stirring often.

Next add the lentil, vegetable broth, and salsa. Bring to a boil.

Once boiling, reduce heat and simmer. Cover with the lid slightly tipped to vent and simmer for approx. 25 minutes or until the lentils are tender and saucy.

If not using leftover cooked rice, cook rice via package instructions while the lentils simmer away.

Prep toppings while the lentils cook.

Once the lentils are ready, from heat. The mixture will thicken as it cools. Add any additional seasoning to taste during this step. Sometimes I'll add an extra pinch of salt and cumin. If you'd like the lentils spicy you could add hot sauce, spicy taco sauce, or cayenne pepper.

Let's get our taco bowl on! Divide lentil mixture, cooked rice, and lettuce between bowls. Top with all your favorite toppings and extras and dive in while it's hot!

MEAL PREP INSTRUCTIONS

Leftover lentil taco filling will keep for up to 4 days (or the same as typical leftovers) in the fridge and can be frozen for up to a month. Whenever I make lentils for tacos/burritos/bowls I always make some extra so I have lunch sorted for the following day or two.

You can assemble your bowls in meal prep containers and keep extras like sour cream, guac, tortilla chips and strips, etc… in little baggies or lidded containers on the side so you can heat up the hot components of the bowls then pile on the fresh toppings at the end.

Nutrition

• Calories: 476 kcal
• Total Fat: 16 g
• Saturated Fat: 5 g
• Unsaturated Fat: 9 g
• Cholesterol: 23 mg
• Sodium: 1241 mg
• Total Carbohydrate: 65 g
• Dietary Fiber: 22 g
• Total Sugars: 9 g
• Protein: 21 g