Taco Style Lentils
Another protein packed dindin, or make-ahead lunch for the week! Eat as a stew or pour over rice. It’s super filling as is, though. Protein comin’ atcha from all angles– the multi bean blend and the protein packed lentils.
Lentils are right up there with quinoa in healthy, power foods. Excellent fiber and protein content (along with other great nutrients) and low in calories.
This meal was inspired by a similar recipe from the @VegetarianFoodLover Instagram page. Theirs was a salad version, with balsamic vinaigrette, and also included cucumbers, tomatoes, edamame, snap peas, chickpeas.. The dish I created is more of a hearty stew…gearing up for some chilly fall days! Eeeee.
Taco themed lentils: achieve this with black/kidney beans, cumin, a packet of taco seasoning, red pepper flakes, and cilantro dressing! (fresh cilantro would be great too).
Direcitons: Make the lentils in a rice cooker, tossing in the diced onion as well, and allowing a bit of extra water to remain with the lentils once they are finished cooking; transfer to a bowl and add the cans of beans; chili peppers (may need to shop these up first), pepper flakes, taco seasoning, cumin, garlic powder, and cilantro dressing, and mix. It’s tasty without the cilantro dressing, but this little addition sure does compliment it well.
- Brown lentils (about 2 cups)
- Can of black beans (get the pre-seasoned kind, with cumin)
- Can of kidney beans
- Small can of chopped green chili peppers
- 1 onion
- Taco seasoning packet (grabbed mine from World Market)
- Red pepper flakes
- Garlic powder
- Cilantro dressing (from Trader Joe’s…it’s omnom!)