Tuesday, September 11, 2012

Lentil Taco Filling

A flavorful and hearty vegetarian taco filling, you won’t miss the meat in this one- promise!


3 cups cooked lentils (I used canned, Westbrae)

2 cups diced bell pepper

1.5 cups finely chopped white onion

4 cups chopped button or cremini mushrooms

3-4 teaspoons taco seasoning

A dash or two of garlic

1-2 teaspoons olive oil


Cook the lentils according to package directions, or if using canned precooked, rinse well and put aside. Coat a large pan with the olive oil. Put on medium heat and add the bell pepper and onion to brown for about 5-7 minutes, stirring frequently. Throw in the sliced mushrooms, cover and cook for another few minutes, stirring occasionally. Toss in the lentils, taco seasoning and garlic and stir well. Heat uncovered for a 3-5 minutes until warmed through.

Serving suggestions:

Enjoy this filling in corn tortillas or lettuce wraps or even over salad.  Top with avocado, cheese, salsa and or Greek yogurt.

Makes 6 cups, 6 servings

Serving size: 1 cup Calories 150 Protein 10 g Carb 25 g Fiber 11 g Sugars  6 g Fat 2 g Saturated fat  0 g Sodium 230 mg


Lisa September 14, 2012 at 4:03 AM  

This looks great and I will share this recipe with others. I bet you could use this as a base to make burgers too. That is what I like about your recipes, simple and nourishing!

Marie September 16, 2012 at 9:06 PM  

Thanks Lisa, hope you enjoy this!!

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