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
Ingredients
- 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
Instructions
- 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.
Notes
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Heh heh, I know ALL about cooking way too many llnites. =) I usually make a little over a cup (with tomatoes, veggies, stock, etc.) and it feeds my husband and me all week long. I swear those things multiply in the pot like nobody’s business. But I never seem to get tired of them, so I guess that’s not a bad thing.
How much oregano do you add? I see it mentioned in the instructions, but not the ingredients list. Thanks.
Elizabeth,
I don’t use oregano in this recipe – thanks for catching the mistake! I corrected it. You could add a 1/2 teaspoon though and it would be good!
Happy Cooking,
Tami
Can this be cooked in the Instant Pot? If so: time and settings please?
I have not cooked this in the instant pot so I don’t know how long it would take.
The brownish green lentils typically take 9min in the instant pot, 1:2 ratio of lentils to liquids. Hope that helps! This recipe looks good!
What if I don’t have a dutch oven?
You can make them in a skillet no problem.
I’m making these right now and it looks nothing like the picture! Also I cooked the lentils (first-timer here) as instructed but they’re still a little hard. Is that normal? There’s a lot of liquid…should I have drained the tomatoes? The recipe doesn’t say to. There was also still quite a bit of water in the lentils after cooking and I didn’t drain it (recipe doesn’t say I need to). Coming from using hamburger and a taco seasoning packet for tacos this definitely isn’t what I think of when I think “taco”. Did I do something wrong??
I know this is an old post but ….. I just found this blog.
Key instruction – cook lentils until almost all water is absorbed, same instruction with canned tomatoes …. go back and read recipe all the way thru then follow it slowly when you make it…. seems like the only thing you did wrong was rush / skim the recipe. Best of luck iif you have the courage to try it again.
This is an old post so I hope this comment is found. My husband and I have recently started following you and Tom. We have a bit in common with you. We are about the same age – we are a bit older. My husband was a dentist for 37 years – 7 in private practice and 30 in the United States Air Force. I was also incredibly blessed to be a stay-at-home mom for those many years and we are very much engaged with our 6 grandchildren. Oh, and we are incredibly busy in our retirement as you and Tom are.
My quick question after my long discourse – would you consider portioning this and freezing it or even batch cooking a larger amount and freezing it? I personally think it might freeze well but would appreciate your thoughts.
Thank you so much.
Hi Kathie,
Thank you for sharing your story. We do have much in common and that is always fun to discover! I do freeze this recipe all the time and portion it into 2 serving freezer containers. Most of the batch prepped foods like stew, chili, soup, taco lentils, BBQ lentils, veggie burgers, rice, quinoa, oat groats and hummus all freeze quite well.
Happy Cooking,
Tami
Your recipes are unbelievably printer friendly! I can’t tell you how much I appreciate that! Thank you so very much.
ditto, thanks so much for all you do to share and help us all!
Just made this recipe and its fantastic! I added chopped carrots to the onions when i sauteed them. I have always put carrots in chili or marinara sauce. I also used a potato masher and mashed the cooked lentils a bit so I’d have many textures! Thanks
I am glad you like the recipe – great changes!
What do you use for taco shells?
I Sharon I make soft tacos using corn tortillas. You can also use romaine lettuce leaves or jicama sliced thin on a mandolin slicer. Trader Joe’s and Whole Foods also sell premade jicama wraps in the produce department.