Easy Lentil Taco Skillet

makingthymeforhealth.com

Megan Epperson Bradham

Focus on whole food-plant based recipes that are easy to make in large batches for meal prepping!

2 tablespoons extra virgin olive oil

1 small yellow onion, or ½ large onion, roughly chopped

3 carrots, peeled and roughly chopped

2 jalapeños, cored and roughly chopped (optional, I leave out, you can sub ½ red bell pepper)

3 to 4 garlic cloves, depending on size

½ cup walnuts

1 15-ounce can cooked lentils, drained, or 2 cups cooked lentils

3 tablespoons tomato paste

1 to 2 teaspoons chili powder (we use 1)

1 teaspoon dried oregano

1 teaspoon ground cumin

1 teaspoon smoked paprika

½ teaspoon salt & pepper

8 tortillas

chopped lettuce, diced tomato or pico, and guacamole for serving

Note: Ingredients may have been altered from the original.

Directions at makingthymeforhealth.com

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