Lentil Tacos Recipe

Introduction

Lentil tacos are a delicious and hearty vegetarian alternative to traditional meat tacos. Packed with flavorful spices and tender lentils, this recipe is perfect for a quick weeknight dinner or a casual gathering with friends.

Ingredients

• 2 Tbsp. neutral-flavored oil, such as canola or vegetable
• 1 white or yellow onion, diced
• 1 Tbsp. tomato paste
• 1 tsp. kosher salt
• 1 tsp. chili powder
• 1 tsp. ground cumin
• ½ tsp. ground coriander
• ½ tsp. garlic powder
• ½ tsp. smoked paprika (optional)
• 1 cup brown or green lentils, rinsed
• 3 cups water or vegetable broth
• ½ tsp. Mexican-style hot sauce, such as Cholula (optional)
• 12 hard or soft taco shells

Instructions

1. Step 1: Heat the oil in a medium saucepan over medium heat. When the oil is shimmering, add the diced onion and sauté, stirring occasionally, until softened, about 5 minutes.
2. Step 2: Add the tomato paste, kosher salt, chili powder, ground cumin, ground coriander, garlic powder, and smoked paprika if using. Sauté for an additional minute until the spices are fragrant.
3. Step 3: Stir in the rinsed lentils and water or vegetable broth. Increase heat to high and bring the mixture to a boil. Then reduce heat to low, cover, and simmer until the lentils are tender, approximately 20 minutes.
4. Step 4: Remove the lid and stir in the hot sauce if using. If there is excess liquid but the lentils are tender, continue simmering uncovered for a few minutes to reduce the liquid.
5. Step 5: Heat the taco shells according to the package directions. Serve the warm lentils with the shells and offer grated cheese, diced tomato, lettuce, and your favorite taco toppings.

Tips & Variations

• For extra depth of flavor, use vegetable broth instead of water to cook the lentils.
• Add a squeeze of fresh lime juice before serving for a bright, fresh finish.
• Try swapping the lentils for black beans for a different texture and taste.
• Top with avocado slices or a dollop of sour cream to add creaminess.

Storage

Store any leftover lentil taco filling in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave until warmed through. The lentils can be frozen for up to 3 months; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of lentils for this recipe?

Yes, you can use brown or green lentils as suggested. Red lentils cook faster but tend to become mushy, so they are less ideal for tacos.

How can I make these tacos vegan?

This recipe is naturally vegan if you skip cheese or substitute it with a plant-based alternative. Just load up on veggies and salsa for tasty toppings.

Lentil Tacos Recipe

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★★★★★

4.7 from 50 reviews

This Lentil Tacos recipe offers a hearty, flavorful, and vegetarian alternative to traditional meat tacos. Featuring protein-rich lentils simmered with aromatic spices and tomato paste, these tacos are perfect for a quick and nutritious meal. Serve with your favorite taco shells and toppings for a satisfying and delicious dinner.

• Author: Ella
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 12 tacos 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Mexican
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Main Ingredients

• 2 Tbsp. neutral-flavored oil, such as canola or vegetable
• 1 white or yellow onion, diced
• 1 Tbsp. tomato paste
• 1 tsp. kosher salt
• 1 tsp. chili powder
• 1 tsp. ground cumin
• ½ tsp. ground coriander
• ½ tsp. garlic powder
• ½ tsp. smoked paprika (optional)
• 1 cup brown or green lentils, rinsed
• 3 cups water or vegetable broth
• ½ tsp. Mexican-style hot sauce, such as Cholula (optional)
• 12 hard or soft taco shells

Instructions

1. Sauté Onion: Heat the oil in a medium saucepan over medium heat. When the oil is shimmering, add the diced onion and sauté, stirring occasionally, until softened, about 5 minutes.
2. Add Tomato Paste and Spices: Stir in the tomato paste, kosher salt, chili powder, ground cumin, ground coriander, garlic powder, and smoked paprika (if using). Cook for an additional minute until the mixture becomes fragrant.
3. Simmer Lentils: Add the rinsed lentils and water or vegetable broth to the saucepan. Stir to combine. Increase the heat to high and bring to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer until the lentils are tender, approximately 20 minutes.
4. Adjust Consistency and Season: Remove the lid and add the Mexican-style hot sauce, if using. If there is excess liquid but lentils are tender, simmer uncovered for a few minutes to reduce the liquid to your preferred consistency.
5. Prepare Taco Shells and Serve: Heat the taco shells according to the package directions. Spoon the warm lentil mixture into the shells and serve immediately. Offer grated cheese, diced tomato, lettuce, or your favorite taco toppings at the table for customization.

Notes

• Use vegetable broth instead of water for a richer flavor.
• Adjust spices according to your heat preference or omit the smoked paprika if you prefer.
• Leftover lentil taco filling can be refrigerated in an airtight container for up to 3 days.
• For vegan tacos, skip cheese or use a plant-based cheese alternative.
• Brown or green lentils hold their shape better and are ideal for this recipe compared to red lentils.
• If you prefer softer taco shells, warm soft tortillas instead of hard shells.

Keywords: lentil tacos, vegetarian tacos, healthy tacos, Mexican taco recipe, meatless tacos, lentil recipe