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skillet with lentils lime cilantro and red sauce

Vegan Lentil Taco Skillet

Lentil Taco Skillet is delicious served in tortillas, over rice in a bowl or cooked into scrambled eggs for breakfast.
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Course: Main Course
Cuisine: Mexican
Ingredients Method

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

Method
 

  1. Heat a cast iron skillet on medium-low heat for 5 minutes.
  2. Add olive oil and onions, cook for 10 minutes stirring occasionally.
  3. 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.
  4. Stir in seasonings, tomato paste, water and lentils. Cover and cook for 10 minutes.
  5. Remove the skillet from heat and stir in lime juice and cilantro.