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Lentil Tacos with Grilled Red Bell Pepper Soup

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Silvia Martinez
Updated May 25, 2022
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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.

Lentil Tacos with Grilled Red Bell Pepper Soup

  • Prep Time 10 min
  • Total 35 min
  • Servings 12
  • Ingredients 10
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Ingredients

  • 2 tablespoons olive oil
  • 1/2 cup white onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 1 jalapeño, deveined and finely chopped
  • 2 cups cooked lentils
  • 3 tablespoons from 1 container (6.25 oz) Old El Paso™ Original Taco Seasoning Mix
  • 1/2 can canned corn with peppers
  • 1 box (4.6 oz) Old El Paso™ Crunchy Taco Shells (12 Count)
  • 2 packages Progresso™ Artisan creamy tomato with roasted red pepper soup
  • Queso fresco and salsa, to taste

Instructions

  • Step 
    1
    Preheat oven to 325 °F.
  • Step 
    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.
  • Step 
    3
    Bake tacos for 6-7 minutes, following the package instructions. Warm up the soup.
  • Step 
    4
    Fill tacos with lentils, add queso fresco and salsa to taste. Serve them with a cup of tomato and roasted red pepper soup.

Nutrition

No nutrition information available for this recipe

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