I’m no vegetarian but I can appreciate a delicious meal, carnivorous or not, and this lentil taco skillet has stolen my heart. Or maybe it’s my stomach?
I’ve only cooked with lentils a couple of times but this one is my favorite thus far. The texture the chopped up walnuts gave to the lentil mixture was a welcomed surprise. And after making this a handful of times already, I’ve decided that I prefer the canned lentils for this dish rather than cooked from dried.
On the other hand Bob said he couldn’t tell the difference. Maybe it was just an underlying bias due to the fact that I didn’t have to add an extra step to cook the lentils haha.
Post updated 1/28/20, photo above is the original.
Don’t be intimidated by the ingredient list because it’s mostly seasonings. As for my favorite way to use this lentil “taco meat”, it is over a bowl of roasted sweet potato tossed in the same seasoning used on the lentils and then topped with fresh avocado. It’s just so dang good! I sometimes use tortilla chips to scoop it up too.
Evidently so good that when I first posted this recipe I failed to stop to take more than one photo on any of the occasions in which I’ve made it. Whoops. Thankfully I’ve made it again since then and have added new photos!
Two years ago: Coconut-Pumpkin Pie
Three years ago: Peanut Butter & Chocolate Kitchen Sink Cookie Bars
Four years ago: Spatchcocked Turkey with Champagne-Thyme Gravy
Five years ago: Overnight, Slow Cooker Ice Cream Oatmeal
Six years ago: Cashew Chicken Lettuce Wraps
Seven years ago: Chicken Alfredo Biscuit Casserole
- 1 Tbsp olive oil
- 1/2 yellow onion, finely chopped
- 2 red bell peppers, seeded and finely chopped
- 1 jalapeño, seeded and finely chopped
- 2 garlic cloves, minced
- 2 cups (or a 15-ounce can) cooked lentils, drained and rinsed
- 1/2 cup finely chopped walnuts
- 3 Tbsp tomato paste
- 1 Tbsp chili powder
- 1-1/2 tsp smoked paprika (feel free to use hot smoked paprika if you like extra spicy)
- 1-1/2 tsp ground cumin
- 1-1/2 tsp dried oregano
- 1 tsp salt
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp cayenne powder (optional)
- 1 (14 oz.) can corn kernels, drained
- 1 (14 oz.) can black beans, drained and rinsed
- Tortillas, sour cream, avocado, cilantro, and lime for serving
- In a large skillet over medium heat, warm the oil. Add the onion and cook for 3 minutes. Next add all the peppers and continue to cook for 5 more minutes, or until soft. Add the garlic and cook just until fragrant, about 30 seconds to 1 minute.
- To the skillet, add the lentils, walnuts, tomato paste, and seasonings. Stir to combine and continue to cook for about 10 more minutes. Add corn and black beans and cook just until warmed through.
- Remove from heat and serve in tortillas with desired toppings or other preferred method!
Source: Adapted from Making Thyme For Health and My Kitchen Love.
Did you make this recipe? I want to see!
Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE
Hi! I’m not sure what’s up with the less than stellar stars on your recipe. I’ve been making this for a couple of years and love it! We serve it as a taco salad over romaine, with guacamole on the side. We do eat dairy, so pair it with sour cream and cheese, too. This is a favorite recipe of ours. Thanks so much for creating it and sharing, as well.
Hey Monica, thanks for your comment! I am so lad you love it cause we do too and we are not vegan or vegetarian, but still enjoy good food. I am not sure what’s going on with the stars either as it’s actually one of the more popular recipes on my blog.
[…] Lentil Taco Skillet by The Spiffy Cookie. This is actually my favorite recipe for any taco-related meal. Yes even better than meat. Aside from tacos it is also great served with tortilla chips, over rice/quinoa/cauliflower rice, stuffed into a baked potato – basically anything you would use taco meat for! […]
I always need some new meatless meals in my dinner rotation. And taco variations are always a hit.
This one is a hit even in our meat-loving house
The recipe was delicious! I just made them for a 4th of July dinner! The only compliant I had was that it was dry. So next time I make this, I will add water and more lime juice. :)
I found that if I used dried lentils (and then cooked them) it turned out dry so I prefer canned!
These were fantastic. I used cooked lentils from Trader Joe’s. I’m not sure if that is why it came up pretty dry. But, I add water after I added the spices and it worked perfectly. I also didn’t add the black beans, just because I was trying to get dinner on the table and didn’t want one more step. But it turned out fantastic. This recipe is a keeper, thank you!
Hooray I am glad you liked it! I have made them with both canned and home-cooked lentils but Haven’t tried Trader’s Joe’s pre-cooked lentils I will have to check and see.
Yummmmm. Growing up I had lentils pretty much nightly, lol, but only in “dal” version. This sounds like a fun way to incorporate lentils!