These lentils have no business being this good. No business at all. I mean, lentils aren’t exactly exciting food, now are they? Well, I think these lentils are. I seriously can’t get enough of them. I can’t remember where I saw this recipe linked originally, but I am so glad I did because they have become a new family favorite. Healthy, versatile, good, simple, delicious.
These lentils definitely support their “tasty” title. They are smooth and flavorful, a perfect vegetarian Mexican meal. You can make burritos or tacos or burrito bowls or nachos with them, or eat them by the spoonful. [Oh wait–that might just be what I do!] They’re a little reminiscent of pinto beans [maybe refried beans] texture-wise, but flavor-wise they are absolutely incredible!
In the recipe below, I suggest using red lentils. Brown or green lentils can certainly use used instead, but the cooking time may be different. Red lentils are just my fave–according to The Kitchn they are sweet and nutty. They also cook super fast, making these lentils a great weeknight dinner. I hope you give ’em a try soon! P.S. Don’t skip the avocado or guac as a topping–avocado + lentils=looove!
Oh–before I forget! Ben loved this dinner too. He was a bit skeptical [tacos without meat?!?!] but was soon won over. I bet he’d even eat them on his birthday…which just so happens to be today! Yup, that’s right. He’s a St. Paddy’s Day baby. 🙂 Cake recipe coming soooooon. It was so good. 🙂 Happy Birthday to my love!
one year ago: Chipotle Black Bean Soup with Avocado Cream
two years ago: Alice’s Vanilla Tea-Infused Granola
three years ago: Roasted Tomato and Black Bean Soup
Tasty Mexican Lentils
from allrecipes.com
Ingredients:
- 1 teaspoon canola oil
- 2/3 cup onion, diced
- 1 clove garlic, minced
- 2/3 cup dried red lentils, rinsed
- 1 tablespoon taco seasoning
- 1 2/3 cup chicken broth [or vegetable broth]
- 2/3 cup salsa
- tortillas or rice, for serving
- lettuce, tomato, guacamole, avocado, sour cream, cheese, etc. for serving
Directions:
Heat oil in a skillet set over medium heat. Add onions and cook until translucent, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Stir in lentils and taco seasoning and cook for one minute.
Pour chicken broth into lentil mixture, then bring to a boil. Cover and reduce heat to low, simmering until lentils are tender [about 12-15 minutes].
Stir in salsa and heat uncovered, mashing slightly, until thickened [about 3-5 minutes].
Serve lentils in tortillas or over rice with desired toppings.
Linked up with: Tuesday Talent Show.
The Pajama Chef 
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