One-Pot Lentil Taco Meat (Print)

A wholesome bowl with spiced lentils, quinoa, avocado lime crema, and fresh toppings for a satisfying meal.

# Ingredients:

→ Lentil Taco Meat

01 - 1 tablespoon olive oil
02 - 1 small yellow onion, finely diced
03 - 2 cloves garlic, minced
04 - 1 red bell pepper, diced
05 - 1 cup dry brown or green lentils, rinsed
06 - 3/4 cup uncooked quinoa, rinsed
07 - 2 tablespoons tomato paste
08 - 2 teaspoons ground cumin
09 - 1 teaspoon smoked paprika
10 - 1 teaspoon chili powder
11 - 1/2 teaspoon dried oregano
12 - 1/2 teaspoon ground coriander
13 - 1/2 teaspoon salt, or to taste
14 - 1/4 teaspoon black pepper
15 - 3 1/2 cups vegetable broth
16 - 1 can (15 ounces) black beans, drained and rinsed
17 - Juice of 1 lime

→ Avocado Lime Crema

18 - 1 large ripe avocado
19 - 1/3 cup unsweetened plant-based yogurt
20 - Juice of 1 lime
21 - 1 small clove garlic
22 - 1 tablespoon fresh cilantro, optional
23 - Salt to taste
24 - Water as needed for thinning

→ Bowl Toppings

25 - 1 cup cherry tomatoes, halved
26 - 1/2 cup corn kernels
27 - 1/4 cup fresh cilantro, chopped
28 - 1/4 cup sliced green onions
29 - 1 jalapeño, thinly sliced, optional
30 - Lime wedges for serving

# Directions:

01 - Heat olive oil in a large pot over medium heat. Add diced onion and sauté for 3 to 4 minutes until translucent.
02 - Add minced garlic and diced bell pepper; cook for 2 additional minutes until fragrant.
03 - Stir in lentils, quinoa, tomato paste, cumin, smoked paprika, chili powder, oregano, coriander, salt, and black pepper. Sauté for 1 minute to activate spice flavors.
04 - Pour in vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 20 to 25 minutes, stirring occasionally, until lentils and quinoa are tender and liquid is absorbed.
05 - Stir in black beans and lime juice. Cook for 2 to 3 additional minutes until beans are warmed through. Taste and adjust seasoning as needed.
06 - While the lentil mixture cooks, add avocado, plant-based yogurt, lime juice, garlic, cilantro if using, and salt to a blender or food processor. Blend until smooth, adding water 1 tablespoon at a time to reach a creamy, pourable consistency.
07 - Divide the lentil-quinoa mixture among 4 serving bowls. Top with cherry tomatoes, corn, cilantro, green onions, jalapeño if using, and a generous dollop of avocado lime crema. Garnish with lime wedges.

# Expert Tips:

01 -
  • One pot means one cleanup, and that's the dream on a busy weeknight.
  • The flavors are bold and warm without any heaviness lingering afterward.
  • It's actually filling enough that you won't be hunting for snacks an hour later.
02 -
  • Don't skip the minute of toasting spices in the oil—it's the difference between flat flavors and deep, rounded ones that make people ask for your recipe.
  • Check your lentils at the 20-minute mark because some brands cook faster than others, and you want them tender but still holding their shape, not falling apart into mush.
03 -
  • For extra depth, toast your cumin seeds in the oil for 30 seconds before adding the onion—whole spices release their oils faster than pre-ground ones.
  • If you're making this ahead, keep the lentil-quinoa mixture and crema separate, reheating gently before serving so the toppings stay fresh.
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