What you really want to know is how does it taste? Incredible! Oh my gosh – these chili lentils are amazing. They have a “meaty” texture to them and the seasonings were perfect. I made them to take to a friend’s house for a taco bar and everyone loved them. Even the meat lovers! The leftovers heat up well and have even more flavor than the first day. This recipe is going into our regular rotation as a quick and easy meal. Not only is it tasty, meatless, economical and quick, but it’s also low calorie density. What’s not to love?
Chili Lentils for Tacos
- 1 pound brown lentils rinsed (I used green lentils and increased the cooking time)
- 2 tablespoons water or vegetable broth
- 1 onion finely chopped
- 3 garlic cloves finely chopped
- 1/4 cup chili powder no salt added – start with 2 Tablespoons – taste and add more until desired result
- 1-2 tablespoons ground cumin – start with one and adjust according to your preference
- 1 14.5 oz can fire roasted no salt added diced tomatoes
- fresh ground black pepper to taste
- Bring 5 cups of water and lentils to a boil in a covered 12 inch skillet. Reduce heat to medium and cook until the water is almost absorbed and the lentils are just tender about 12 minutes. (Note: I used green lentils and they took 20-25 minutes to cook.) Turn off heat.
- Meanwhile, heat the 2 tablespoons of water or broth in a large dutch oven over medium heat. Add the onion and cook until tender, about 5 minutes. Add garlic, chili powder, cumin, and cook until fragrant, about 30 seconds. Add the cooked lentils and canned tomatoes. Reduce heat to medium low and cook until most of the liquid has evaporated, about 5 minutes. Adjust the seasoning, including a generous sprinkling freshly ground black pepper.