# What You'll Need:
→ 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 oz) 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
# Directions:
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; cook for 2 additional minutes until fragrant.
03 - Stir in lentils, quinoa, tomato paste, cumin, smoked paprika, chili powder, oregano, coriander, salt, and black pepper. Toast for 1 minute to release aromatic oils.
04 - Pour in vegetable broth and bring to a boil. Reduce heat to low, cover, and simmer for 20 to 25 minutes, stirring occasionally, until lentils and quinoa are tender and liquid is absorbed.
05 - Stir in drained 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 lentil mixture cooks, combine avocado, plant-based yogurt, lime juice, garlic, cilantro if using, and salt in a blender or food processor. Blend until smooth, adding water 1 tablespoon at a time to reach desired creamy consistency.
07 - Divide lentil-quinoa mixture among 4 bowls. Top with cherry tomatoes, corn kernels, cilantro, green onions, jalapeño if desired, and a generous dollop of avocado lime crema. Garnish with lime wedges.
