One-Pot Lentil Taco Skillet

One-Pot Lentil Taco Skillet- packed full of protein and fiber, this easy meal comes together in less than 30-minutes! (vegan + gluten-free)

One-Pot Lentil Taco Skillet- packed full of protein and fiber, this easy meal comes together in less than 30-minutes! (vegan + gluten-free)

I hope you’ll forgive for keeping things short today. Between planning our home renovation and caring for Lucy after her surgery on Friday, I’m feeling a little overwhelmed at the moment. As a result, my brain capacity for writing is pretty slim. But I didn’t want to leave you guys high and dry so I’m popping in real quick to share the recipe for this super easy lentil taco skillet.

For the record, I realize putting one-pot and skillet in the same title doesn’t make a ton of sense. However, when someone goes to search for a one-pot recipe that’s what they look for, regardless of wether or not it’s made in a skillet or a pot. Because in that context they’re technically the same thing. Am I even making sense?

One-Pot Lentil Taco Skillet- packed full of protein and fiber, this easy meal comes together in less than 30-minutes! (vegan + gluten-free)

So the trick to making this recipe come together in 30-minutes or less is using canned lentils. I typically cook mine from scratch but when you’re in a hurry and want to keep dishes at a minimum, canned lentils are perfectly fine. I usually buy this brand but I know Trader Joes carries precooked lentils as well.

Besides that we’ve got some chopped walnuts in the mixture for added protein and fiber, bell pepper, garlic, onion, jalapeño, tomato paste, and a few spices for good measure. Oh, and corn. Because, duh.

One-Pot Lentil Taco Skillet- packed full of protein and fiber, this easy meal comes together in less than 30-minutes! (vegan + gluten-free)

One-Pot Lentil Taco Skillet- packed full of protein and fiber, this easy meal comes together in less than 30-minutes! (vegan + gluten-free)

You can serve this with tortillas to make tacos (I tried Siete Foods Almond Flour tortillas recently and they are deelish but oh-so-expensive) or over rice/quinoa for a burrito bowl type of deal.

I also like to top mine with cashew sour cream and plenty of avocado. Avocado just makes everything better.

One-Pot Lentil Taco Skillet- packed full of protein and fiber, this easy meal comes together in less than 30-minutes! (vegan + gluten-free)

One-Pot Lentil Taco Skillet

Yield: 4-6 servings

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

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Ingredients:

  • 1 tablespoon extra virgin olive oil
  • 1/2 red onion, finely chopped (save other half for toppling)
  • 2 garlic cloves, minced
  • 2 bell peppers, cored and finely chopped
  • 1 jalapeño, cored and finely chopped
  • 2 cups (or 1 15-ounce can) cooked lentils, drained and rinsed
  • 1/2 cup finely chopped walnuts
  • 3 tablespoons tomato paste
  • 2 teaspoons chili powder
  • 2 teaspoons cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • 1 cup frozen corn kernels, defrosted
  • tortillas, cashew sour cream (see notes), avocado, cilantro and lime for serving

Directions:

In a large skillet, warm oil over medium heat. Add the onion and cook for 2-3 minutes. Next add the the garlic and peppers then continue to cook for about 5 more minutes, until soft.

To the skillet, add the cooked lentils, walnuts, tomato paste, spices, salt and corn. Stir to combine and continue to cook for about 10 more minutes.

Serve warm with tortillas (or rice), cashew sour cream, avocado, cilantro and fresh lime. Enjoy!

To make cashew sour cream, combine ingredients listed below in a high speed blender or NutriBullet and blend until smooth. Add more water or salt, as needed.

  • 1 cup raw cashews, soaked in hot water for 30 minutes
  • 1/4 cup lemon juice
  • 1/4 cup water
  • 1/2 teaspoon salt

Did you try this recipe? Please let me know how it turned out by leaving a comment below or sharing a picture on Instagram with the hashtag #makingthymeforhealth. I love hearing your feedback