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Tag: Lentil

  • Amazing Instant Pot Lentil Tacos

    Amazing Instant Pot Lentil Tacos

    These delicious and hearty lentil tacos can be made in a pressure cooker or on the stovetop. They are so easy to make, and the warm, smoky flavors are amazing!

    Have you had lentil tacos before? You won’t even miss the meat. They are so flavorful and so good!

    How to Make Lentils for Tacos

    The easiest way to make the filling for these lentil tacos is in a pressure cooker!

    Using this cooking method is hands off and so much faster than cooking on the stovetop (although I do have instructions for that, if you need!).

    1. Combine brown or green lentils, broth and simple pantry seasonings in a pressure cooker.
    2. Secure the lid and valve and cook for 12 minutes.
    3. Let the pressure naturally release 10 minutes before releasing the remaining pressure.
    4. Stir in salsa for a boost of fresh, yummy flavor.

    For the stovetop, combine the lentils, broth and seasonings in a saucepan. Bring to a simmer, cover, reduce the heat to medium-low, and cook for 40 to 45 minutes until the lentils are tender. Stir in the salsa.

    A Few Bonus Tips for Success

    I have a few things to say. I think you should listen. (If you’ve identified a “mom voice” you are really dialed in – these two sentences are repeated often at my house – I’m not entirely sure how often the listening part happens but it doesn’t stop me from saying what I have to say. 🤣)

    First, make sure to choose a brand (or homemade recipe) of broth and salsa that has great flavor. Both will have a significant impact on the overall flavor of the lentils.

    Second, if you are unsure what kind of lentils to use, brown or green lentils will work best in this recipe. Red or yellow lentils break down quite a bit more and may have a mushy consistency in this recipe.

    Third, make sure to season the lentil mixture with additional salt and pepper before serving, if needed!

    Serving Suggestions

    The flavorful lentils can be served in hard or soft tortilla shells with taco toppings of your choice and they work beautifully in taco salad, as well.

    I often eat the leftover lentil mixture alongside eggs with a sprinkle of cheese for breakfast or lunch. A terrific combo!

    If you are looking for meatless meal inspiration, these lentil tacos should be at the top of your list! They are so simple and fast to make, and they provide a wonderfully nutritious and hearty meal.

    I promise, you won’t even miss the meat. However, if you are currently learning to embrace meatless meals (or training your family to do so 😉), these lentils can be combined with ground beef or cooked chicken for an extremely yummy compromise.

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    Instant Pot Lentil Tacos

    Yield: 12 to 15 tacos

    Prep Time: 10 minutes

    Cook Time: 12 minutes

    Pressure Release:: 10 minutes

    • 1 ½ cups (300 g) dried brown or green lentils, rinsed and drained
    • 3 ½ cups chicken or vegetable broth (see note)
    • 2 teaspoons chili powder
    • 1 teaspoon ground cumin
    • ½ teaspoon salt
    • ½ teaspoon smoked or sweet paprika
    • ½ teaspoon garlic powder
    • ½ teaspoon onion powder
    • ¼ teaspoon coarsely, ground black pepper
    • 1 cup red or green salsa (preferably thick and chunky vs thin and watery)
    • 12 to 15 soft or crunchy taco shells
    • Taco toppings of choice

    Prevent your screen from going dark

    • In a 6-quart electric pressure cooker, combine the lentils, broth, chili powder, cumin, salt, paprika, garlic powder, onion powder and pepper.

    • Secure the lid and valve and cook on high for 12 minutes. Let the pressure naturally release for 10 minutes before releasing remaining pressure.

    • Drain off any excess liquid, if desired. Stir in salsa and season to taste with additional salt and pepper, if needed (this is important for flavor!).

    • Optional: lightly mash the lentils, if desired.

    • The lentil mixture will thicken a bit if left to sit/keep warm in the pressure cooker.

    • Serve the lentils warm in taco shells with your choice of toppings.

    Stovetop Variation: bring the lentils, broth and seasonings to a simmer in a medium saucepan. Cover, reduce the temperature to medium-low, and cook for 40 to 45 minutes until the lentils are tender. Stir in the salsa, season with additional salt and pepper, if needed, and mash the lentils, if desired. 
    Broth: each brand/variety of broth will have a distinctive flavor, so make sure to use a broth that you already know you like the flavor of, as it will impact the overall flavor of the lentils. 
    Salsa: see above note for broth. Same applies for the salsa. Use one you love! It is preferable to use a thick and chunky variety here so there isn’t excess liquid in the lentil mixture. 
    Refrigerate or Freeze: the cooked lentils keep well in a covered container in the fridge for several days (the flavor gets even better!). They can also be frozen to thaw, reheat and serve later.

    Course: Main Course

    Cuisine: American, Mexican

    Serving: 1 taco (lentils only), Calories: 98kcal, Carbohydrates: 17g, Protein: 7g, Fat: 0.4g, Saturated Fat: 0.1g, Sodium: 246mg, Fiber: 8g, Sugar: 2g

    Disclaimer: I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites. As an Amazon Associate I earn from qualifying purchases.

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  • Mexican Red Lentil Stew

    Mexican Red Lentil Stew

    Mexican Red Lentil Stew is an easy recipe that’s always a hit, and this delicious red lentil stew is vegan and gluten-free! Of course lentils have some carbs, but they also have fiber so if you check the nutritional information this might be lower in net carbs than you’re thinking.

    PIN this tasty Red Lentil Stew to make it later!

    Mexican Red Lentil Stew finished stew in serving bowl

    This amazing Mexican Red Lentil Stew is a dish I made regularly when I used to have a soup party every year, and everyone would gobble it up and go back for more. And even though I didn’t mind the original photos for this dish, recently I was glad to update them with better ones when I had the chance.

    When I looked at the notes for the original post, I noticed the soup was adapted from this recipe from Budget Bytes, who adapted it from Andrea Meyers, so you can tell the recipe has had a lot of fans!

    I love red lentils in soup because they cook quickly and dissolve into the soup more quickly than regular lentils, and in this soup the lentils are seasoned with turmeric, ground cumin, and chile powder. Those spices plus the combination of lime and cilantro makes this soup a winner for me.

    I eat mine with a dollop of sour cream, but if you skip the sour cream this tasty soup is vegan. I hope you’ll try it if you like these ingredients!

    What ingredients do you need for this recipe?

    (This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

    Can you use other types of lentils for this lentil stew recipe?

    I encourage you to use red lentils for this stew, both for the flavor but also for the way they dissolve much more quickly than regular brown or green lentils when they’re used in soup. But if that’s just not happening at your house, I’m sure regular brown lentils will still be tasty.

    What gives the Mexican flavors in this Red Lentil Stew?

    Ground cumin, ground Ancho chile peppers, Green Tabasco Sauce, and lime juice all give this lentil stew a Mexican vibe!

    What if you don’t want cilantro in the Red Lentil Stew?

    I do understand that cilantro doesn’t taste good to some people, and if you’re someone with the anti-cilantro tastebuds I would use thinly-sliced green onion instead.

    Mexican Red Lentil Stew process shots collageMexican Red Lentil Stew process shots collage

    How to Make Mexican Red Lentil Stew:

    (This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

    1. The recipe starts by bringing the lentils and water to a boil, then letting the lentils sit covered for 30 minutes.
    2. While the lentils are pre-cooking in the hot water, saute chopped onions and celery in olive oil for a few minutes, then add Minced Garlic and cook a bit more. Add ground Turmeric, ground cumin, and ground Ancho chile and cook for 1-2 minutes more.
    3. Then add the vegetable broth, canned tomatoes, and hot sauce, and let simmer.
    4. When lentils have cooked in the hot water for 30 minutes, add the softened lentils and water to the soup pot and cook about 15-30 minutes more, until lentils are soft.
    5. At this point the soup isn’t too much in the looks department, but your kitchen will be smelling wonderful.
    6. Taste and see if you want to add salt, pepper, or any more hot sauce.
    7. While soup cooks, chop up a good-sized bunch of cilantro. (I used a whole cup of chopped cilantro, but you could get by with less.)
    8. When lentils are soft and starting to dissolve into the soup, add the lime juice and cilantro (or thinly-sliced green onion) and cook about 5 minutes more.
    9. Serve with more limes to squeeze into the stew if desired. This is good with a dollop of sour cream or vegan sour cream substitute.

    Mexican Red Lentil Stew shown on napkin with cut limes in background.Mexican Red Lentil Stew shown on napkin with cut limes in background.

    More Soup or Stew with Lentils:

    Ingredients

    • 1 cup dry red lentils
    • 2 cups water
    • 1 T olive oil
    • 1 onion, finely chopped
    • 1 cup finely chopped celery
    • 1 T minced garlic (see notes)
    • 1/4 tsp. ground turmeric
    • 1 tsp. ground cumin
    • 1 tsp. chile powder
    • 1 14.5 oz. can roasted tomatoes (see notes)
    • 2 cups vegetable broth
    • 1 tsp. green Tabasco sauce (see notes)
    • salt and fresh ground black pepper to taste
    • 1/4 cup fresh squeezed lime juice (see notes)
    • 1 cup chopped fresh cilantro (see notes)

    Instructions

    1. Put red lentils in a small pot, rinse and drain if needed, then add 2 cups water. Bring to a boil, turn off heat and cover. Let lentils sit in the hot water 30 minutes.
    2. While lentils are cooking in the water, finely chop onions and celery and mince garlic (or you can use minced garlic from a jar like I did.)
    3. Heat olive oil in heavy soup pot, add onion and celery and saute for 3-4 minutes, just long enough that vegetables are starting to soften.
    4. Add garlic and cook a few minutes more.
    5. Add ground turmeric, ground cumin, and chile powder, stir, and cook 1-2 minutes more.
    6. Add diced roasted tomatoes, vegetable broth, and hot sauce. I used Green Tabasco Sauce (affiliate link) for this recipe.
    7. Add lentils after they have soaked for 30 minutes, then let soup simmer for 15-30 minutes (or until lentils are as soft as you’d like them. I simmered it about 25 minutes.)
    8. While soup cooks, wash, dry and finely chop 1/2 – 1 cup fresh cilantro and squeeze limes to get 1/4 cup fresh lime juice.
    9. When the lentils are softened as much as you’d like, stir in chopped cilantro and lime juice and cook 5 minutes more.
    10. Serve hot, with additional cut limes to squeeze into the soup if desired. You can top the soup with sour cream or vegan substitute if desired.

    Notes

    You can get by with less garlic, but I like a lot of garlic in this. I like petite dice tomatoes for soup.

    Use any hot sauce of your choice if you don’t have Green Tabasco Sauce (affiliate link). You may want less if you use a different brand.

    Use the juice of 2-3 limes, or less if you’re not that into lime. You can use less cilantro, or use thinly-sliced green onion if you’re not a cilantro fan.

    Recipe adapted from Mexican Lentil Stew at Budget Bytes and Spicy Red Lentil and Tomato Soup at Andrea Meyers.

    Nutrition Information

    Yield

    6

    Serving Size

    1

    Amount Per Serving

    Calories 162Total Fat 3gSaturated Fat 0gUnsaturated Fat 3gCholesterol 0mgSodium 372mgCarbohydrates 26gFiber 5gSugar 3gProtein 9g

    Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

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    Did you make this recipe? Please leave a star rating (under the PRINT button in the recipe) or share a photo of your results on Instagram! THANKS!

    Square image of Mexican Red Lentil Stew in serving bowl on napkin, with limes in background.Square image of Mexican Red Lentil Stew in serving bowl on napkin, with limes in background.

    Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
    This Mexican Red Lentil Stew recipe is a great main dish for any phase of the original South Beach Diet, although dried beans and lentils are limited to a small serving for Phase One. It’s a bit high in carbs for a traditional low-carb diet plan, but lentils do have some fiber so the net carbs might be lower than you think; check the nutritional information above.

    Find More Recipes Like This One:
    Use Soup and Stew Recipes to find more recipes like this one. Use the Diet Type Index to find recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.

    Historical Notes for this Recipe:
    This red lentil stew with Mexican flavors was first posted in 2010. The recipe was last updated with more information in 2023.

    Pinterest image of Mexican Red Lentil Stew

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  • Lentil Mushroom Bolognese

    Lentil Mushroom Bolognese

    This vegetarian Bolognese with lentils and mushrooms is hearty, high in fiber, and full of rich, umami-packed flavor—perfect for a cozy, plant-based dinner. This recipe is part of my high-protein and fiber meals.

    Jump to: ℹ️ Overview | 🛒 Ingredients | 📷 How To Make | 📹 Watch The Video | 👩‍🍳 Recipe Tips | 🥗 Serving Suggestions | 📝 Full Recipe Card | 🍽 More Vegetarian Dinner Recipes

    This mushroom and lentil Bolognese-like sauce is the real deal. Deep, rich, and savory with the texture that would rival the original. It’s inspired by the slow-cooked flavor of classic Italian Bolognese, but comes together in under an hour using plant-based pantry staples and a few flavor-packed boosters such as sun-dried tomatoes and Worcestershire sauce. It’s hearty enough to satisfy meat-lovers and cozy enough for cold nights.

    The combo of mushrooms and lentils creates a meaty texture and earthy base, while garlic, smoked paprika, and cinnamon (yes, cinnamon!) layer in that magic depth. It’s loaded with fiber and plant-based protein, supports gut health, and is low in calories. Plus, it’s meal-prep friendly, freezer-safe, and tastes even better the next day.

    Nutrition (per serving with spaghetti, Parmesan and leafy salad): ~595calories | Protein: 26 grams | Fibre: 13 grams

    You might also like these recipes: lentil mushroom Stroganoff, viral cucumber salad (with tofu and edamame), high-protein butternut squash soup, zucchini fritters with zhoug and jammy eggs, or high-protein bircher muesli.

    What You’ll Need

    Here is what you’ll need for this lentil Bolognese recipe. Find the full measurements in the recipe card below.

    • Onion, carrot, celery – classic flavor trio that adds sweetness and depth. Plus, garlic to add a warm, savory base. Don’t skip it.
    • Olive oil – for richness and to carry those flavors.
    • Lentils – canned for convenience, loaded with protein and fiber.
    • Mushrooms – finely chopped for that “meaty” texture.
    • Tomato passata – smooth and rich, the body of the sauce.
    • Spices: smoked paprika, cinnamon, chili flakes, dried herbs – adds complexity and a subtle kick.
    • Umami-Boosters: Sun-dried tomatoes are chewy, tangy, packed with umami, soy sauce & Worcestershire sauce are salty, savory, complex, and stock cube is a sneaky shortcut to richness.

    To Serve:

    • Spaghetti or fettuccine – or your fave pasta.
    • Parmesan – salty, umami magic.
    • Fresh parsley or basil – for brightness.
    • Optional: chili flakes for extra heat.

    How To Make Lentil Bolognese

    Find the full recipe and nutritional information below. Here are some handy step-by-step photos for how to make this vegetarian Bolognese-like sauce.

    • Sauté onion, carrot, and celery in olive oil until soft.
    • Add garlic and chopped mushrooms; cook until moisture evaporates.
    • Stir in sun-dried tomatoes, soy, Worcestershire, spices, and stock cube.
    • Add lentils and tomato passata + water; simmer to thicken.
    • Lightly mash the sauce for a creamier texture.
    • Boil pasta, save some pasta water.
    • Serve pasta with a big spoon of sauce, Parmesan, herbs, and salad.

    Watch The Video

    Recipe Tips

    • Texture Trick: Lightly mash the sauce with a potato masher for a thicker, clingier texture.
    • Make-Ahead: The sauce keeps well in the fridge for 4–5 days and freezes beautifully.
    • Spice It Up: Add more chili flakes or a splash of red wine for extra oomph.
    • No mushrooms? Try finely chopped eggplant or zucchini instead.
    • Vegan-friendly: Skip the Parmesan or use a dairy-free version.

    Serving Suggestions

    Serve it over spaghetti, fettuccine, or even zucchini noodles for a lower-carb option. A simple green salad with lemon vinaigrette is all you need on the side. Crusty bread? Always a good idea for mopping.

    💬 If you’ve tried this lentil mushroom Bolognese or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on Instagram, Facebook, Pinterest, YouTube, and or sign up to my Newsletter to see more of my delicious food.

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    This vegetarian Bolognese with lentils and mushrooms is hearty, high in fiber, and full of rich, umami-packed flavor—perfect for a cozy, plant-based dinner. This recipe is part of my high-protein and fiber meals. Find step-by-step photos and more recipe tips above.

    For the Lentil Bolognese:

    • Sauté the base: Heat oil in a large pot over medium. Add onion, carrot, and celery. Cook 8–10 minutes until soft. Add garlic, cook 30 seconds.

    • Cook mushrooms: Add mushrooms, cook 5–7 minutes until moisture is gone.

    • Build flavor: Stir in sun-dried tomatoes, stock cube, soy sauce, Worcestershire, spices. Cook for 1–2 minutes.

    • Add lentils & tomatoes: Pour in lentils and passata. Add ½–1 cup water. Simmer 10–15 minutes.

    • Mash sauce: Lightly mash with a potato masher to thicken.

    • Cook pasta: Prepare pasta according to packet. Save ½ cup pasta water, then drain.

    • Combine & serve: Adjust seasoning. Add pasta water if needed. Serve with Parmesan, fresh herbs, and salad.

    • Can I use green or brown lentils instead of canned? Yes! Use about 1.5 cups of cooked lentils. Just make sure they’re soft but still holding shape.
    • Is this vegan? It can be! Just skip the Parmesan or sub with a vegan or dairy-free version.
    • Can I freeze it? Totally. It freezes great for up to 2 months. Thaw and reheat on the stove.
    • What kind of mushrooms work best? Button or cremini are perfect. Avoid large chunky pieces—finer chopping = better texture.
    • What does the cinnamon do? Trust me, just a pinch adds warmth and depth, don’t skip it!
    • Texture Trick: Lightly mash the sauce with a potato masher for a thicker, clingier texture.
    • Make-Ahead: The sauce keeps well in the fridge for 4–5 days and freezes beautifully.
    • Spice It Up: Add more chili flakes or a splash of red wine for extra oomph.
    • No mushrooms? Try finely chopped eggplant or zucchini instead.

    Calories: 592kcal | Carbohydrates: 95g | Protein: 26g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 9mg | Sodium: 1268mg | Potassium: 1254mg | Fiber: 13g | Sugar: 11g | Vitamin A: 4731IU | Vitamin C: 25mg | Calcium: 171mg | Iron: 6mg

    Keywords: healthy dinner recipes, Lentil Mushroom Bolognese, vegetarian spaghetti bolognese, vegetarian dinner recipes

    More Vegetarian Dinner Recipes



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