Ingredients
Pantry Staples:
- 2 cups dried lentils green or brown
- 1 15 oz can black beans, drained and rinsed
- 1 15 oz can fire-roasted diced tomatoes
- 1 6 oz can tomato paste
- 2 ½ cups vegetable broth
- 1 tbsp olive oil or water for oil-free cooking
- 1 tbsp soy sauce or tamari
Spices & Seasonings:
- 1 tbsp chili powder
- 2 tsp cumin
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp oregano
- ½ tsp salt adjust to taste
- ¼ tsp black pepper
- ¼ tsp cayenne optional for heat
Fresh Ingredients:
- 1 small onion diced
- 3 cloves garlic minced
- 1 small bell pepper diced
- 1 small jalapeño finely chopped (optional)
- Juice of 1 lime
- ¼ cup fresh cilantro chopped (for garnish)
Instructions
Sauté the Aromatics
- Heat olive oil in a large skillet over medium heat. Add the onion, bell pepper, and jalapeño (if using). Sauté for 3-4 minutes until softened. Stir in the garlic and cook for another minute.
Add the Lentils & Spices
- Stir in the lentils, chili powder, cumin, smoked paprika, garlic powder, onion powder, oregano, salt, black pepper, and cayenne. Let everything toast for about 1 minute to bring out the flavors.
Simmer Until Tender
- Pour in the fire-roasted tomatoes, tomato paste, black beans, soy sauce, and vegetable broth. Stir well and bring to a gentle simmer. Cover and let it cook for 20-25 minutes, stirring occasionally, until the lentils are tender and the mixture thickens.
Add Final Touches
- Squeeze in fresh lime juice and sprinkle with chopped cilantro. Taste and adjust seasoning if needed.
Serve & Enjoy!
- Spoon the lentil taco filling into tortillas, lettuce wraps, or over rice. Add your favorite toppings like avocado, vegan cheese, salsa, or dairy-free sour cream!
