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Spicy Lentil Taco Salad | www.feedmegreens.com

Spicy Taco Lentils

These lentils are flavorful with a great texture.  Here they add protein to salad for a main dish, but they are also amazing wrapped up in a whole wheat tortilla with your desired toppings! 

Course dinner, lunch, Main Course
Cuisine Mexican
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Author ewankewellness


  • 2 tbsp olive oil
  • 1/2 onion, diced
  • 1 cup dried green or brown lentils, rinsed
  • 1 15 oz can black beans, drained and rinsed (optional, still good without)
  • 2.5 cups broth (I like Better Than Bouillon No Chicken flavor)
  • 1 tbs chili powder
  • 2 tsp ground cumin
  • 1/2 tsp paprika
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/8 tsp crushed red pepper flakes (optional)


  1. Heat olive oil in a large skillet or saucepan over medium.  Add the diced onion and saute for about 5 minutes until softened.  While the onion cooks, combine all spices into a small bowl so you can add them all at once. 

  2. Add the spices and the lentils to the pan and cook for another minute, stirring. 

  3. Add the broth and drained black beans, and bring to a boil.  Once boiling, reduce heat to a simmer, cover and cook for 25 – 30 minutes.

  4. Remove the lid, mash the beans and lentils a bit (to desired consistency) and allow to cook for another 5 minutes, or until most of the liquid is cooked off.  Note: if the lentils are still too hard for your taste at this point, add ¼ cup additional water and simmer until absorbed.