Fajita Lentils

Organic french lentils, lentils, blue lentilsMemphis is always looking for ways to punch up the flavor in foods. We are “bold flavor” people. While we like the soft interplay of delicately nuanced flavors in certain dishes, sometimes more seasoning or spice is called for.

Fajita Lentils are a perfect example. Easy to prepare, lentils (pulses) don’t require pre-soaking and are super fast cooking. You can turn them into soup, or a side dish in under 20 minutes. These dried 2lb bags are usually found in the canned bean section of your grocery. If you happen to live near a natural food store (like Lefty does) check the bulk section. We prefer organic lentils as they can be made to sprout with a little soak and a watchful eye.

Fajita Lentils can star as the main dish when used as the “meat” in burritos, tacos, or tostadas.  We also love them heaped on our plates as a side to avocado slices and chili rellenos, topped with fresh, diced tomatoes, green onions, and squirted with lime. Or Memphis’ favorite, as a one-bowl meal with roasted onions and peppers topped with Chili Mayo.



1 cup dried green lentils (or 3 cups cooked)
2-2 1/2 cups vegetable broth/stock
2 tsp cumin
2 tsp chili powder
2 tsp oregano
2 tsp paprika
1 tsp garlic powder
1 Lime wedged
1 Tomato diced
1 Avocado sliced
salt and pepper to taste


Put lentils in a large saucepan with vegetable stock and seasonings. Bring to a boil.
Reduce heat to low and simmer until all of the water is absorbed. Lentils should be tender. To use as a filling, mash just slightly with the back of a spoon and spritz with lime juice.

Eat as a bowl by topping with chopped tomatoes, avocado, scallions, or chopped olives.

They make a savory addition to room temperature or cold to salads. This recipe can be doubled and frozen for individual lunch-sized portions.

Got ideas about how to improve this recipe? Let us hear from you in the comment box.


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