Step 1

In a medium saucepan, bring 4 cups of the water to a boil; add the lentils and reduce heat to low. Cook, uncovered, for 20 to 25 minutes until lentils are tender (but not completely falling apart). Drain any excess water.

Step 2

In a large skillet, heat the oil (or two to three tablespoons water) over medium-high heat. Add the onion; cook and stir for 7 minutes.

Step 3

Add the chili powder, cumin, garlic powder, oregano, salt and pepper to the skillet, cook and stir for 30 seconds longer.

Step 4

Add the lentils, nutritional yeast (if using), remaining 1/2 cup water to the skillet. Cook and stir, coarsely mashing the lentils with a fork, until the almost all of the water is absorbed. If desired, sprinkle with cilantro.

Step 5

Serve in any and all of your favorite meals that call for taco meat (e.g., taco, burritos, salads, nachos)!