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Lentil Taco Bowls
5 from 15 votes

Lentil Taco Bowls

Lentil Taco Bowls assemble seasoned brown or green lentils cooked with spices, vegetable broth, and salsa over a base of cooked yellow rice, topped with chopped romaine, avocado, tomato, jalapeño, cilantro, sour cream, and optional cheddar cheese and tortilla chips. The lentils are simmered to a thick, saucy consistency with cumin, chili powder, and garlic, delivering a plant-based filling reminiscent of taco flavors, balanced with fresh toppings and textures.

Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
Servings: 4 servings
Calories: 476 kcal
Course: Main Course
Cuisine: Vegetarian

Ingredients

  • 1 cup lentils brown or green, dried
  • 1 tsp avocado oil or olive oil
  • 1 yellow onion small
  • 2 garlic cloves
  • 1½ tsp cumin ground
  • 1 TBSP chili powder
  • ½ tsp dried oregano leaves
  • ⅛ tsp smoked paprika
  • salt to taste
  • black pepper to taste
  • 2 ½ cups vegetable broth
  • 1 cup salsa use your favorite, jarred
  • 1 ½-2 cups yellow rice cooked
  • 1 ½-2 cups romaine lettuce finely chopped
  • 1 avocado or try it with guacamole - yum!, large, sliced
  • 1-2 cups tomato chopped
  • 1 jalapeno pepper sliced
  • ¼ cup cilantro fresh leaves
  • ¼ cup sour cream (regular or vegan)
  • ½ cup cheddar cheese optional, sharp, grated
  • tortilla chip for a crispy topping, or tortilla strips
EXTRA TOPPING OPTIONS
  • salsa
  • Pico de Gallo
  • red onion pickled or regular, thinly sliced
  • bell pepper raw or sautéed, sliced
  • corn or corn salsa
  • hot sauce or taco sauce
  • sweet potato roasted
  • black beans

Instructions

    Cup of Yum
  1. Rinse and prep 1 cup of dried lentils.
  2. In a large pot, heat 1-2 tsp oil over medium-high heat and sauté diced onion for approx. 5 minutes or until translucent and tender.
  3. Add spices and garlic and sauté an additional minute, stirring often.
  4. Next add the lentil, vegetable broth, and salsa. Bring to a boil.
  5. Once boiling, reduce heat and simmer. Cover with the lid slightly tipped to vent and simmer for approx. 25 minutes or until the lentils are tender and saucy.
  6. If not using leftover cooked rice, cook rice via package instructions while the lentils simmer away.
  7. Prep toppings while the lentils cook.
  8. Once the lentils are ready, from heat. The mixture will thicken as it cools. Add any additional seasoning to taste during this step. Sometimes I'll add an extra pinch of salt and cumin. If you'd like the lentils spicy you could add hot sauce, spicy taco sauce, or cayenne pepper.
  9. Let's get our taco bowl on! Divide lentil mixture, cooked rice, and lettuce between bowls. Top with all your favorite toppings and extras and dive in while it's hot!
MEAL PREP INSTRUCTIONS
  1. Leftover lentil taco filling will keep for up to 4 days (or the same as typical leftovers) in the fridge and can be frozen for up to a month. Whenever I make lentils for tacos/burritos/bowls I always make some extra so I have lunch sorted for the following day or two.
  2. You can assemble your bowls in meal prep containers and keep extras like sour cream, guac, tortilla chips and strips, etc… in little baggies or lidded containers on the side so you can heat up the hot components of the bowls then pile on the fresh toppings at the end.

Notes

  • If salsa is unavailable, substitute with a cup of enchilada sauce for a tasty variation.
  • Preparing all toppings while the lentils cook saves time during final assembly.
  • Nutrition facts provided are estimates; adjust based on ingredient swaps or extra toppings added.

Nutrition Information

Calories 476kcal (24%) Carbohydrates 65g (22%) Protein 21g (42%) Fat 16g (25%) Saturated Fat 5g (25%) Polyunsaturated Fat 2g (12%) Monounsaturated Fat 7g (35%) Cholesterol 23mg (8%) Sodium 1241mg (52%) Potassium 1193mg (25%) Fiber 22g (88%) Sugar 9g (18%) Vitamin A 3297IU (66%) Vitamin C 22mg (24%) Calcium 224mg (22%) Iron 6mg (33%)

Nutrition Facts

Serving: 4 servings

Amount Per Serving

Calories 476

% Daily Value*

Calories 476kcal 24%
Carbohydrates 65g 22%
Protein 21g 42%
Fat 16g 25%
Saturated Fat 5g 25%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 7g 35%
Cholesterol 23mg 8%
Sodium 1241mg 52%
Potassium 1193mg 25%
Fiber 22g 88%
Sugar 9g 18%
Vitamin A 3297IU 66%
Vitamin C 22mg 24%
Calcium 224mg 22%
Iron 6mg 33%

* Percent Daily Values are based on a 2,000 calorie diet.