Go Back

Vegetarian Lentil Taco Skillet

5 from 1 vote
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins


  • For the taco seasoning:
  • ¼ teaspoon cayenne pepper
  • 1 teaspoon chili powder
  • 1/2 teaspoon garlic powder
  • ½ teaspoon paprika
  • ¼ teaspoon smoked paprika
  • ½ teaspoon onion powder
  • 1/2 teaspoon ground cumin
  • ¼ teaspoon dried oregano
  • salt and pepper to taste
  • For the rest:
  • 1.5 tablespoons tomato paste
  • ¼ cup vegetable broth
  • 2 cups cooked brown lentils about 1 cup dry
  • 1 tablespoon extra virgin olive oil
  • 1 small yellow onion sliced
  • 3 medium bell peppers Blade A, noodles trimmed
  • 2 Roma plum tomatoes, seeded and chopped
  • 1 cup frozen organic corn
  • ¾ cup Mexican blend cheese
  • 1 avocado thinly sliced
  • 1 tablespoon chopped fresh cilantro


  • Mix together all the taco seasoning ingredients in a small bowl.
  • Heat a large skillet over medium-high heat. Once heated, add the tomato paste and broth and swirl in the pan until paste turns sauce-like. Add the taco seasoning and stir to combine. Add the lentils mix well together. Remove the lentil taco meat and set aside in a bowl or plate.
  • Immediately add the olive oil and then add the onions and bell peppers and cook until mostly soft, about 7 minutes. Add the lentils back to the pan with the tomatoes and corn. Toss together well to combine, top with cheese and cover and let cook for 5 minutes or until cheese melts.
  • Uncover the skillet and garnish with the avocado slices and cilantro. Serve immediately.