Vegan* Taco Lentils

These Taco Lentils are SERIOUSLY delicious. I love serving them by themselves (they are packed with protein and iron) or with some grilled chicken. I have estimated it to be 4 g protein PER BITE!


2 Cups red lentils

4 + 1/2 Cups Water

3 tablespoons Taco seasoning from Club House (or 1 package of taco seasoning)

1/2 Cup frozen or fresh spinach/kale mix

1 Can chickpeas (optional, my husband like it without)

1/2 Tsp Pepper ( I don’t add salt because the taco seasoning already has lots)


  1. Add all ingredients into a pot and stir together.
  2. I use a rice cooker, but a pot and lid on the stove is fine. Cook on a slow boil or medium/high for about 25-30 minutes.
  3. Stir occasionally but don’t leave lid off pot for too long.
  4. Make sure all water is soaked up and let cool before serving.


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