lentil tacos recipe
A nutritious and budget-friendly plant-based alternative to beef tacos, featuring tender lentils seasoned with smoky cumin, chili powder, and umami-rich soy sauce.
- Prep Time: 10 mins
- Cook Time: 30 mins
- Total Time: 40 mins
- Yield: 6 servings
- Category: Dinner
- Method: Stovetop
- Cuisine: Mexican-Inspired
- Diet: Vegan, Gluten-Free
Ingredients
1.5 cups Brown or Green Lentils
3 cups Vegetable Broth
1 medium Yellow Onio
3 cloves Garlic
1 tablespoon Chili Powder
1 teaspoon Ground Cumi
0.5 teaspoon Smoked Paprika
1 tablespoon Soy Sauce (or Tamari)
1 tablespoon Tomato Paste
12 small Corn or Flour Tortillas
Instructions
- Rinse and sort the dry lentils in a fine-mesh strainer under cold water to check for debris
- Heat a large skillet over medium heat with a splash of oil. Sauté the diced onion for 5 minutes until soft, then stir in minced garlic and cook for another minute
- Add the chili powder, cumin, and smoked paprika to the skillet, stirring constantly for 30 seconds to toast the spices
- Stir in the tomato paste, soy sauce, lentils, and vegetable broth. Bring the mixture to a boil
- Reduce the heat to low, cover, and simmer for 20 to 25 minutes until the lentils are tender but still hold their shape
- Remove the lid and use a fork or potato masher to lightly mash about a quarter of the lentils for a cohesive texture. Season with salt and pepper to taste
- Spoon the warm lentil mixture into tortillas and add your favorite toppings
Notes
Do not use red lentils as they will turn into mush; stick to brown or green.
If using canned lentils, skip the dry cooking process and simmer for only 5-10 minutes after combining with aromatics.
Ensure the use of tamari and corn tortillas to keep the recipe strictly gluten-free.
Leftovers can be refrigerated for 5 days or frozen for up to 3 months.
Find it online: https://powerecipe.com/lentil-tacos-recipe/