Late Dinner Lentil Taco Bowls

Ingredients

For late dinner lentil taco bowls, expect serves 4 and 10 minutes to finish (plus earlier prep) from start to finish.

• 2 cups cooked brown lentils (or two 15-oz cans, drained)
• 1 packet taco seasoning (or 2 tbsp homemade)
• 1/2 cup water
• 3 cups cooked rice
• 1 cup shredded cheddar
• 1 cup salsa
• 1 avocado, sliced

How to Make It

Keep late dinner lentil taco bowls flexible by holding sauce, crunch, or fresh toppings until the plate is ready.

• Add the lentils, taco seasoning, and water to a skillet over medium.
• Simmer 5 minutes, stirring, until the liquid cooks down and the lentils are saucy.
• Warm the rice in the microwave 2 minutes.
• Build bowls with rice, the seasoned lentils, cheese, salsa, and avocado.

Do the Slow Part Early

Cook the lentils and rice ahead so the night-of step is just five minutes in a skillet.

• Simmer the lentils in the morning, or open cans for speed
• Cook the rice early and chill it
• Shred the cheese and set out the toppings before practice

Store and Reheat

The seasoned lentils reheat fast and only need a splash of water to loosen up.

• Microwave the lentils 2 minutes with 1 tbsp water, stirring once
• Warm rice separately with a splash of water, 2 minutes
• Keeps 4 days in the fridge
• Serve with: tortilla chips, lime wedges, shredded romaine

Parent Tip

Canned lentils are already cooked, so you are just warming and seasoning them.