Lentil Taco Filling

Makes 4 servings; 2 tacos, ¼ cup each taco

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  • 1 small onion
  • 1 bell pepper
  • 1 teaspoon vegetable oil
  • ½ cup dried lentils
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • ½ teaspoon garlic powder
  • ½ teaspoon oregano
  • 1½ cups reduced sodium broth, any flavor


  1. Wash your hands well with soap and warm water for at least 20 seconds.
  2. Peel and cut onion into small pieces.
  3. Wash and cut bell pepper into small pieces.
  4. Heat oil in large skillet over medium heat and add onion and bell pepper. Cook until soft, about 5 minutes.
  5. Rinse lentils and add to skillet. Top with chili powder, ground cumin, garlic powder, and oregano and stir.
  6. Add broth to skillet and bring to a boil. Then reduce heat to low, cover, and cook for about 20-30 minutes until lentils are tender. Uncover and continue cooking over medium heat until mixture thickens and most of the liquid is gone, about 10 minutes.
  7. Refrigerate leftovers within 2 hours

This material was funded by USDA’s Supplemental Nutrition Assistance Program – SNAP. This institution is an equal opportunity provider.