Lentil Taco Skillet with Tortilla Chips

A fast vegetarian skillet of tender lentils, tomatoes, corn, and taco-seasoned onions finished with melted cheddar. Serve it with crisp tortilla chips, shredded lettuce, and cool plain yogurt for an easy weeknight meal.

Prep: 10 min · Cook: 20 min · Yield: 4 · Method: Stovetop

Ingredients

• 1 tablespoon olive oil
• 1 medium yellow onion
• 2 cloves garlic
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1 15-ounce can (425 g) canned diced tomatoes
• 3 cups (about 510 g), drained if canned canned or cooked lentils
• 1 cup (165 g) corn kernels
• 0.75 teaspoon kosher salt
• 1 cup (115 g), shredded cheddar cheese
• 4 ounces (115 g) tortilla chips
• 2 cups (90 g) shredded lettuce
• 0.5 cup (120 g) plain yogurt

Cooking instructions

1. Heat the olive oil in a large skillet over medium heat. Dice the onion, add it to the skillet, and cook for 4 to 5 minutes until softened. Mince the garlic, add it with the chili powder and cumin, and cook for 30 seconds. (about 5 min) — Medium heat
2. Stir in the diced tomatoes, lentils, corn, and salt. Bring the mixture to a gentle simmer, then cook uncovered for 8 to 10 minutes, stirring occasionally, until hot throughout and slightly thickened. If using home-cooked lentils, they should have been refrigerated promptly and used within 3 to 4 days. (about 10 min) — Gentle simmer; heat to at least 165°F (74°C) throughout
3. Sprinkle the cheddar evenly over the skillet. Cover and cook for 2 to 3 minutes, until the cheese is fully melted and the skillet is steaming hot. (about 3 min) — Low heat
4. Spoon the lentil taco skillet into bowls and serve immediately with tortilla chips, shredded lettuce, and plain yogurt. (about 2 min)