Go Back
+ servings

Chili Lentils for Tacos

Adapted from Cook Without a Book Meatless Meals, Author: Pam Anderson
Flavorful easy lentil recipe for tacos, nachos, burritos and salads. Nutmeg Notebook
Servings 12


  • 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.


Add a diced Jalapeno pepper or some Jalapeno powder if desired.
Tried this recipe?Let us know how it was!