• Rinse and prep 1/2 cup of lentils
• In a medium pot, bring 1 + ½ cups of water to a boil, then add lentils and reduce to simmer. Add enchilada sauce and spices and stir to mix. Cover with the lid slightly tipped to vent and simmer for 20 minutes or until lentils are tender and cooked though.
• While the lentils cook, you'll have enough time to cook rice (via package instructions) and prep the remaining burrito bowl ingredients and toppings.
• Once the lentils are ready, remove from heat and stir. The mixture will thicken as it cools. Add any additional seasoning to taste during this step. Sometimes I'll add an extra pinch of salt and cumin. If you'd like the lentils spicy you could add hot sauce, spicy taco sauce, or cayenne pepper.
• Now it's time to get our burrito bowl on! Divide lentil mixture, cooked rice, and lettuce between bowls. Top with black beans and veggies all your favorite toppings and extras, saving the guacamole and sour cream for last. Dive in while it's hot and enjoy!

MEAL PREP INSTRUCTIONS

• Leftover lentils will keep for up to 4 days (or the same as typical leftovers) in the fridge and can be frozen for up to a month. Whenever I make lentils for burrito bowls or tacos I always make some extra so I have lunch sorted for the following day or two.
• You can assemble your bowls in meal prep containers and keep extras like sour cream, guac, tortilla chips and strips, etc… in little baggies or lidded containers on the side so you can heat up the hot components of the bowls then pile on the fresh toppings at the end.