One-Pot Lentil Taco Meat (Printable)

A hearty bowl combining spiced lentils, quinoa, and creamy avocado lime crema topped with fresh veggies.

# What You’ll Use:

→ 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

# How-To:

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 to the pot and cook for 2 additional minutes.
03 - Stir in lentils, quinoa, tomato paste, ground cumin, smoked paprika, chili powder, dried oregano, ground coriander, salt, and black pepper. Sauté for 1 minute to bloom the spices.
04 - Pour in vegetable broth and bring to a boil. Reduce heat to low, cover with a lid, 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 achieve a creamy, pourable consistency.
07 - Divide the lentil-quinoa mixture evenly among 4 bowls. Top with cherry tomatoes, corn kernels, cilantro, green onions, jalapeño if using, and a generous dollop of avocado lime crema. Garnish with lime wedges.

# Expert Advice:

01 -
  • It's a one-pot wonder that tastes way more complex than the 30 minutes it takes to make.
  • The creamy avocado lime crema transforms everything it touches into something restaurant-quality.
  • You get lentils and quinoa working together, so the protein situation is genuinely impressive without any animal products.
  • Customizable enough that picky eaters and adventurous ones can eat from the same pot.
02 -
  • If your avocado isn't truly ripe, your crema will taste thin and slightly bitter instead of luxurious—press on it gently and it should yield slightly all over before you commit to using it.
  • Don't skip the toasting step for the spices because that's what transforms them from raw powder into actual flavor that tastes intentional.
  • The lentils and quinoa cook better together than separately because they absorb the broth and spices at similar rates, creating an even flavor distribution.
03 -
  • If you want extra heat without making the whole pot spicy, keep the jalapeños sliced and let people add their own so those who prefer mild can still eat happily.
  • Toast your spices in the warm oil for just a breath longer if you're using older spices from the back of your cabinet—it wakes them up and makes a real difference in the final flavor.
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