Lentil Taco Bowls

Lentils are an easy substitution for meat in this versatile recipe. Use taco shells, tortillas, quinoa, or whole grain rice to complete this dish.

Ingredients

1 1/2 cups dry lentils (sorted and rinsed)
1/4 cup raisins
4 cups water (approximate)
1/2 green pepper (chopped)
4 garlic (cloves, minced)
1/2 teaspoon hot pepper flakes (optional)
1 teaspoon chili powder
1 teaspoon cumin
1/2 teaspoon basil
2/3 cup tomato paste

Directions

Wash hands with warm, soapy water.
Cook lentils in 3 cups water for 10 minutes.
Add remaining ingredients and stir.
Simmer for 30 minutes. Add more water if necessary.
Serve with corn tortillas, quinoa, or whole grain rice or noodles.

Makes 6 servings

* The Cent$ible Nutrition Program is funded by USDA SNAP-Ed and EFNEP. SNAP-Ed assists individuals and families who receive, or are eligible to receive, benefits from the Supplemental Nutrition Assistance Program (SNAP). EFNEP assists families and youth with limited resources in acquiring the knowledge, skills, attitudes, and changed behaviors necessary for nutritionally sound diets and contributes to their personal development and the improvement of total family diet and nutritional welfare. Visit our Qualify page to learn more.

This material was funded by USDA’s Supplemental Nutrition Assistance Program – SNAP. This institution is an equal opportunity provider. This material was funded by USDA’s Expanded Food and Nutrition Education Program-EFNEP. USDA is an equal opportunity provider and employer. The full nondiscrimination statement can be found here.

Issued in furtherance of extension work, acts of May 8 and June 30, 1914, in cooperation with the U.S. Department of Agriculture. Kelly Crane, Director, University of Wyoming Extension, College of Agriculture and Natural Resources, University of Wyoming Extension, University of Wyoming, Laramie, Wyoming 82071.

The University of Wyoming is an equal opportunity/affirmative action institution.