Lentil Tacos with Grilled Red Bell Pepper Soup

tablespoons olive oil

1/2

cup white onion, finely chopped

garlic cloves, finely chopped

jalapeño, deveined and finely chopped

cups cooked lentils

tablespoons Old El Paso™ Taco Seasoning mix original

1/2

can canned corn with peppers

package (4.6 oz) Old El Paso™ crunchy taco shells

packages Progresso™ Artisan creamy tomato with roasted red pepper soup

Queso fresco and salsa, to taste

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1

Preheat oven to 325 °F.
2

Heat oil in a frying pan, add onion, garlic and jalapeno, and cook until the onion is translucent and the jalapeno softens. Add lentils, taco seasoning and half of the can of corn. Cover with lid and cook for 5 minutes.
3

Bake tacos for 6-7 minutes, following the package instructions. Warm up the soup.
4

Fill tacos with lentils, add queso fresco and salsa to taste. Serve them with a cup of tomato and roasted red pepper soup.

To cook the lentils, combine 2 cups of Progresso™ chicken stock with 1 cup of uncooked lentils. Bring to a boil then lower temperature to medium. Let cook for 20-25 minutes or until tender.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

If you’re looking for new ways to enjoy lentils, I would like to suggest an option that perhaps you’ve never thought of: lentil tacos. These tacos can be ready in a few minutes and they go great with a cup of soup, especially with tomato and grilled bell peppers soup. You can make this recipe with leftover lentils and it’s a quick option for lunch or dinner.