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Nacho Average Lentil Taco

Lunch/Supper Crediting for Ages 3-5

Total Time

30 minutes

Serving Size

1/4 cup, slightly mounded



meat grain veg


Meat/Meat Alternate Grains, Vegetable


  • 1/2 lb green lentils, dry
  • 6 cups water
  • 1 1/2 cups tomato sauce
  • 1 tablespoon Southwest chipotle seasoning mix
  • 1 teaspoon dried lime juice
  • 8 oz. shredded cheddar cheese
  • Salt to taste
  • 12 corn taco shells
  • Shredded lettuce (optional)
  • Diced tomato (optional)

The lentil mixture can credit as a meat alternate OR a vegetable. One mounded 1/4 cup (#16 scoop) provides 1 oz eq. meat alternate and 1/8 cup red/orange vegetables OR 1/4 cup vegetables.



  1. Heat water over medium-high heat in a large pot.
  2. Rinse lentils with cool running water in colander. Add rinsed, drain lentils to hot water.
  3. Bring lentils and water to a boil, then reduce temperature to a simmer. Cook covered, stirring lentils gently and occasionally for 20 to 30 minutes until tender and cooked through.
  4. While lentils are cooking, combine tomato sauce and chipotle seasoning and heat to 140° F.
  5. Drain cooked lentils and immediately add to hot, seasoned sauce. Add powdered lime and fold lentils into sauce.
  6. Add slightly mounded 1/4 cup of lentils into a taco shell. Top with 2 tablespoons of shredded cheese. Garnish with shredded lettuce and diced tomato, if desired.
Creditable Stamp 2017
USA Pulses

This recipe is courtesy of

USA Pulses.