Mild Lentil Taco Bowls

What you need

• 1 cup dry brown or green lentils
• 2 cups water
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon garlic powder
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup corn kernels
• 1 avocado, diced
• 1/4 cup fresh cilantro, chopped

The easy way

1. Rinse lentils thoroughly; combine with water, cumin, chili powder, and garlic powder in a saucepan.
2. Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes until lentils are tender but not mushy.
3. While lentils cook, warm black beans and corn in a separate skillet over medium heat.
4. Fluff the cooked lentils with a fork and mix in the warm bean-corn mixture.
5. Divide the lentil mixture among bowls and top with diced avocado and fresh cilantro.
6. Serve immediately; store leftovers in the refrigerator for up to three days.

Use your senses. Times are guardrails. Look for the color, texture, and doneness cues in the steps, and refrigerate perishable leftovers promptly.