Ingredients
Scale
- 1/2 Tablespoon olive oil
- 2/3 cup chopped onion
- 1 – 3 cloves garlic, peeled & chopped
- 2/3 cup dry lentils
- 1 2/3 cup vegetable broth (or chicken broth, if you aren’t worried about keeping it vegan)
- 2 – 3 Tablespoons finely chopped jalapeno or other hot pepper (or to taste)
- 1 Tablespoon taco seasoning mix
- 1 teaspoon smoked paprika (or regular paprika)
- 1/2 teaspoon chipotle powder (or ancho chile powder or cayenne, adjust up or down to taste)
- 1/2 teaspoon dried oregano
- 1/8 teaspoon cumin
- 1/8 teaspoon ground coriander
- A pinch of each: cinnamon and cloves
Instructions
- Heat oil in a medium saucepan over medium heat. Add the onion and saute until soft and translucent and beginning to brown a bit. Add the garlic and peppers and saute for a minute or two longer.
- Stir in the lentils and taco seasoning and cook for another minute. Stir in the broth and other seasonings. Bring to a boil, then cover, reduce heat to low and cook until the lentils are just tender (but not mushy), about 25 – 30 minutes.
- Uncover the skillet and cook until the liquid is mostly gone and the mixture is thickened, stirring occasionally. Add to all your favorite Mexican dishes!
Notes
RECIPE SOURCE: Sumptuous Spoonfuls – https://www.sumptuousspoonfuls.com/ … © Copyright 2022, Sumptuous Spoonfuls. All images & content are copyright protected. Please do not use my images without prior permission. If you want to publish any of my images, please ask first. If you want to republish this recipe as your own, please re-write the recipe in your own words or link back to this post for the recipe.