Two cans of lentils, five minutes, dinner.
Canned lentils are already cooked, so this is warming and seasoning rather than simmering. Two cups into a skillet with a packet of taco seasoning and half a cup of water, five minutes on medium until it turns saucy.
Rice underneath, then cheddar and salsa and sliced avocado over the top. Kids who would spot a meat swap inside a burrito do not spot it under salsa and cheese in a bowl.
Ingredients
The recipe serves 4. Plan on 10 minutes to finish (plus earlier prep).
- 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
- 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.
Make it fit tonight
Small changes that make this one fit your night
Brown lentils, not red
Red ones collapse into mush; brown ones keep a shape that reads like taco meat.
Half beef, half lentil
Stretch a half pound of ground beef with one can if anybody is suspicious.
A tablespoon of water
They tighten in the fridge and that little bit brings the sauce back.
Crushed chips over the top
Cheap crunch, and it makes the bowl look like a decision rather than a scramble.
Four days in the fridge
They hold longer than most taco fillings, so Monday's pot covers Wednesday.
Plan the next step
Stock a few no-thaw dinners
Use the planner to keep pantry-based meals like this ready for the nights nothing is defrosted.