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)
- Add all ingredients into a pot and stir together.
- 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.
- Stir occasionally but don’t leave lid off pot for too long.
- Make sure all water is soaked up and let cool before serving.