Eating from pantry stores: two weeks of meals on

Chipotle Lentil Tacos

  • Author: Stacey Roberts | Veggie Mama
  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Total Time: 30 mins
  • Yield: 4 servings 1x
  • Category: Dinner
  • Method: Simmering
  • Cuisine: Australian


rice and lentils, so I made them delicious by adding chipotle chillies and turning them into TACO TOWN!



  • 1 cup SunRice Rice and Lentil mix, rinsed (or 1/2 cup brown rice and 1/2 cup green lentils)
  • 2 cups water
  • 1 tablespoon olive oil
  • 1 Large onion, diced fine
  • 2 Large cloves garlic, minced
  • 1/4 Small red capsicum, diced fine
  • 1/2 tin Chipotle Chilies in Adobo Sauce (about 5-6), chopped
  • 1 can tomato puree or diced tomatoes
  • 1 tablespoon cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon smoked paprika
  • 1 cup water (up to)
  • small tortillas
  • taco accompaniments – cheese, tomato, avocado, lettuce, sour cream, red onion, avocado, jalapeno, hot sauce, and coriander are our favourites


  1. Cook rice and lentils according to package directions – one cup of rice and lentils to two cups water with a big pinch of salt. Bring to a boil, then simmer 25 minutes with the lid on.
  2. Heat olive oil in a large frying pan over medium heat. Sauté onion and capsicum until soft. Add garlic and sauté 1 minute.
  3. Add lentils and rice, canned tomatoes, cumin, coriander, paprika, salt and a pinch of sugar. Let simmer 10 minutes until flavours come together and everything is heated through.
  4. Keep adding water if you feel it is getting too thick (you want it more of a risotto sort of thing rather than a fried rice sort of thing).
  5. Test for seasoning – I like to add a bit more salt here and ensure there’s plenty of cumin.
  6. Leave to cool a little and serve with warm tortillas and cold accompaniments. Yum!

Keywords: chipotle tacos, vegetarian tacos, lentil tacos, easy vegetarian tacos,