Lentil Taco Filling

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!