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Lentil Taco Skillet

A vibrant, hearty dish combining earthy lentils with colorful vegetables and spices, perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mexican, Vegan
Calories: 350
Ingredients Method Notes

Ingredients
  

Vegetable Base
  • 2 tablespoons extra virgin olive oil Adds a rich, fruity flavor.
  • 1 small yellow onion (or ½ large onion, roughly chopped) Aromatic base that will soften and sweeten.
  • 3 carrots (peeled and roughly chopped) Brings natural sweetness and vibrant color.
  • 2 jalapeños (cored and roughly chopped) Infuses spicy excitement, adjustable to preference.
  • 3-4 garlic cloves Elevates flavors with fragrant aroma.
Main Ingredients
  • ½ cup walnuts Adds a crunchy texture and nutty flavor.
  • 1 15-ounce can cooked lentils (well strained, or 2 cups cooked lentils) Packed with protein and fiber.
  • 3 tablespoons tomato paste Provides tangy richness.
  • 2 teaspoons chili powder Brings warmth and depth.
  • 1 teaspoon dried oregano Offers an earthy note.
  • 1 teaspoon ground cumin Adds savory warmth.
  • 1 teaspoon smoked paprika Gives subtle smokiness.
  • ½ teaspoon salt & pepper Essential for balancing flavors.
Serving Components
  • 8 tortillas Perfect for scooping up all the goodness.
  • Chopped lettuce, diced tomato, vegan sour cream (or plain non-dairy yogurt), and shredded cheese Fresh toppings that add crunch and creaminess.

Method
 

Preparation
  1. Add the chopped onion, carrot, jalapeño, and garlic to a food processor. Pulse for about 10 seconds until finely chopped, scraping down the sides halfway through.
  2. If you don’t have a food processor, chop these vegetables by hand.
  3. Using a fine mesh strainer, drain any excess liquid from the chopped vegetables before adding them to the skillet.
Cooking
  1. In a large skillet, warm the olive oil over medium heat. Once hot, add the finely chopped onion mixture and allow to cook for about 5 minutes until fragrant and slightly translucent.
  2. Reduce heat to low. Add walnuts to the food processor and pulse until finely chopped, then transfer to the skillet.
  3. Pulse half of the lentils in the food processor until slightly mashed, then add them to the skillet along with remaining whole lentils, tomato paste, and seasonings.
  4. Stir together and cook over low heat until moisture has absorbed, about 5-10 minutes.
Serving
  1. Serve the warm lentil taco skillet with tortillas and toppings of your choice.

Notes

For a protein boost, mix in black beans or quinoa. Adjust the spice by adding more or fewer jalapeños, or try a different hot pepper. Let the mixture simmer longer to deepen the flavors. For a creamier texture, mix in nondairy yogurt before serving.