Prep Time: 5 min
Cook Time: 30 min
Total Time: 35 minutes
1 teaspoon olive oil
1 small onion, finely diced
2 cloves garlic, minced
2/3 cup dry brown lentils
1 and 2/3 cups good vegetable or chicken stock
2 teaspoons chili powder
1/2 teaspoon salt
1/2 teaspoon cumin
1/2 teaspoon smoked paprika
1/2 cup salsa
taco toppings such as avocado, salsa, hot sauce, lettuce, tomato, onion, black olives, cilantro, cheese, sour cream, etc.
In a medium sauce pan, add the oil and heat over medium to medium high heat. Add the onion and cook until the onion starts to soften, about 5 minutes. Add the garlic and cook until fragrant.
Add the dry lentils, vegetable or chicken stock, chili powder, salt, cumin, and smoked paprika. Stir to combine.
TIP* Use packaged taco season to flavour lentils if you prefer!
Bring the mixture to a boil and then reduce the heat to medium low. Cover and let it simmer for 25 to 30 minutes until the lentils are tender.
Stir in the salsa and serve right away.
Tips & Tricks for Making Lentils
The cooking time of your lentils will vary slightly based on how old or dry your lentils are. If the lentils are still too firm after 30 minutes have passed, continue cooking, adding small amounts of water or chicken or veggie broth as needed.
Don’t add the salsa until the lentils are done cooking and just before serving. It adds great flavor and texture to this dish.
Don’t use red or black lentils for this recipe, though (their texture is different). Use brown, yellow or green lentils.