One-Pot Lentil Taco Skillet
Servings: 4 -6 servings
Ingredients
- 1 tablespoon extra virgin olive oil
- 1/2 red onion finely chopped (save other half for toppling)
- 2 garlic cloves minced
- 2 bell peppers cored and finely chopped
- 1 jalapeño cored and finely chopped
- 2 cups or 1 15-ounce can cooked lentils, drained and rinsed
- 1/2 cup finely chopped walnuts
- 3 tablespoons tomato paste
- 2 teaspoons chili powder
- 2 teaspoons cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1 cup frozen corn kernels defrosted
- tortillas cashew sour cream (see notes), avocado, cilantro and lime for serving
Instructions
- In a large skillet, warm oil over medium heat. Add the onion and cook for 2-3 minutes. Next add the the garlic and peppers then continue to cook for about 5 more minutes, until soft.
- To the skillet, add the cooked lentils, walnuts, tomato paste, spices, salt and corn. Stir to combine and continue to cook for about 10 more minutes.
- Serve warm with tortillas (or rice), cashew sour cream, avocado, cilantro and fresh lime. Enjoy!
Notes
To make cashew sour cream, combine ingredients listed below in a high speed blender or NutriBullet and blend until smooth. Add more water or salt, as needed.
- 1 cup raw cashews, soaked in hot water for 30 minutes
- 1/4 cup lemon juice
- 1/4 cup water
- 1/2 teaspoon salt