lentil dinner

These veggie lentil tacos are our new go-to meal. SO TASTY and stacked with lentil protein and fiber, it’s time to take dinner up to the next level.

Lentil Tacos

olive oil

taco shells ((store-bought

onion

garlic

water

brown lentils, cooked

tbsp salsa ((store-bought

tbsp fajita/burrito seasoning ((store-bought

salad

cherry tomatoes

cheddar cheese, grated ((obviously not vegan))

Dice the onions and garlic.

Heat the oil in a frying pan and add the onion. Cook on medium heat until soft.

Add the garlic and drained lentils and stir well.

Next, add the fajita seasoning and the water. Keep stirring it well.

In the meantime, put the taco shells or wraps in the oven. They’ll just need 2-3 minutes to cook, but check packet instructions.

Wash the salad and tomatoes, then slice the tomatoes.

Cook the lentils until the water has evaporated – this won’t take long.

Layer lentils along the bottom. Next is the optional cheese. Then comes the salsa followed by the salad and tomatoes. Enjoy!

To stack the taco:

One Pot Lentil Shrimp Jambalaya Bowls {Grain Free}

Lentil Shrimp Jambalaya {Grain Free}

(170 grams) sliced pre-cooked andouille sausage

1–2 Tablespoons light olive oil

celery

bell pepper

jalapeño, sliced (deseed for less spicy)

tomatoes

lentils lentils (see notes)

thyme thyme

paprika

bay leaf

Tablespoon arrowroot starch

red pepper flakes,

In a large pot over medium heat, add 1 Tablespoon oil. {NOTE: If using uncooked sausage, brown 5-6 minutes or until golden brown and remove from the pot and set aside. Extra oil will be needed for sautéing veggies.}

In the same pot, add the onion, celery, bell pepper, jalapeño, and garlic and sauté until the veggies are softened and fragrant.

Next stir in the crushed tomatoes, cooked lentils, cajun spices, smoked paprika, thyme and bay leaf. Continue cooking until the mixture reaches a simmer then reduce heat to medium-low, cover and simmer for 5 minutes. 

Add the shrimp, okra, and browned sausage to the pot and stir to combine with spices, vegetables, and lentils. Cover and cook until shrimp and okra are cooked through, about 5 to 6 minutes. 

For thicker jambalaya, add slurry. In a small bowl, whisk together the arrowroot and water until well combined. 

Mix in the slurry and stir every couple minutes on low until the jambalaya thickens.  Remove bay leaf before serving.

Store leftovers in an airtight container in the fridge for up to 4 days. 

Looks soooo good! I'm loving all of the spice and veg!

Oh, I just want to grab a bowl of this now. Look at all those amazing veggies, so beautifully cooked and photographed.It's only 6.20am as I write this AND it's too long to wait until dinner! Gah! ;-)

Just give me the damn recipe. You don't need to write a novel about the dish before you post the ingredients and directions...

Love Emeril, love shrimp, love this nourishing bowl meal.

Just love this dish Lindsay.  Our lunch time feast today, served with lots of lime and parsley (and a beer!) So quick, easy and totally delicious. Great power food for training!

AWESOME recipe!  I added a little bit extra of the veggies plus a carrot as noted and this dish is delicious, filling and healthy!

Top 3 lentil dinner recipes from across the web

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Lentil Tacos

Lentil Shrimp Jambalaya {Grain Free...

Lentil Shrimp Jambalaya {Grain Free...

Top 3 lentil dinner recipes from across the web

The most viewed lentil dinner recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Lentil Tacos

Lentil Shrimp Jambalaya {Grain Free...

Lentil Shrimp Jambalaya {Grain Free...

The most viewed lentil dinner recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine