Vegan Lentil Taco Skillet
Lentil Taco Skillet is delicious served in tortillas, over rice in a bowl or cooked into scrambled eggs for breakfast.
Ingredients
- 1 tbsp extra-virgin olive oil
- 1/2 red onion, minced
- 3 cloves garlic, minced
- 1 tbsp chili lime seasoning I buy a blend from Trader Joes
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 2 tbsp tomato paste I buy it in glass jars, to avoid metal and plastic contaminents
- 1/4 c water
- 1.5 c sprouted brown lentils pre-cooked, unsprouted will work too!
- juice of 1 lime
- handful of fresh cilantro, chopped
Instructions
- Heat a cast iron skillet on medium-low heat for 5 minutes.
- Add olive oil and onions, cook for 10 minutes stirring occasionally.
- Once the onions have begun to brown (please don't burn them), turn the heat to low, add in the minced garlic and stir for 1 minute more.
- Stir in seasonings, tomato paste, water and lentils. Cover and cook for 10 minutes.
- Remove the skillet from heat and stir in lime juice and cilantro.