Lentil Tacos Recipe

Introduction

Lentil tacos are a flavorful and satisfying vegetarian alternative to traditional meat tacos. Packed with spices and tender lentils, this recipe is easy to make and perfect for a quick weeknight meal or casual gathering.

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, cumin, ground coriander, garlic powder, and smoked paprika if using. Sauté for an additional minute until fragrant.
3. Step 3: Stir in the rinsed lentils and water or vegetable broth. Raise the heat to high and bring the mixture to a boil.
4. Step 4: Reduce heat to low, cover the pot, and simmer until the lentils are tender, about 20 minutes.
5. Step 5: Remove the lid and stir in the hot sauce if desired. If the lentils are tender but liquid remains, simmer uncovered for a few minutes to reduce excess liquid.
6. Step 6: Heat the taco shells according to package directions. Serve the warm lentil mixture in the shells with your favorite toppings such as grated cheese, diced tomato, and lettuce.

Tips & Variations

• For extra depth, use vegetable broth instead of water to cook the lentils.
• Smoked paprika adds a nice smoky flavor but can be omitted for a milder dish.
• Try topping with avocado, sour cream, or fresh cilantro for added freshness.
• If you prefer a spicier taco, increase the hot sauce or add a pinch of cayenne pepper.

Storage

Store 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, adding a splash of water if needed to loosen the mixture. Taco shells are best served fresh but can be stored in an airtight container at room temperature for several days.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use red lentils instead of brown or green lentils?

Red lentils cook faster and tend to become mushy, so they are not ideal for this recipe which benefits from lentils that hold their shape. Brown or green lentils are best for a taco filling with good texture.

Are lentil tacos gluten-free?

Lentils themselves are gluten-free. To keep the dish gluten-free, use corn taco shells or soft tortillas labeled gluten-free instead of wheat-based ones.

Lentil Tacos Recipe

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★★★★★

4.6 from 84 reviews

This hearty Lentil Tacos recipe offers a flavorful and nutritious plant-based alternative to traditional meat tacos. Featuring sautéed onions, aromatic spices, and tender brown or green lentils simmered to perfection, these tacos can be served in either hard or soft shells and customized with your favorite toppings like cheese, diced tomatoes, and lettuce. Easy to prepare on the stovetop, this dish is perfect for a quick, wholesome meal that satisfies both vegetarians and taco lovers alike.

• Author: Daniel
• 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. Heat the oil and sauté onions: Heat the neutral-flavored oil in a medium saucepan over medium heat. When the oil is shimmering, add the diced onion and sauté, stirring occasionally, until softened and translucent, 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. Sauté for an additional minute until the mixture is fragrant and the spices bloom.
3. Add lentils and liquid: Add the rinsed brown or green lentils and 3 cups of water or vegetable broth to the saucepan. Stir to combine all ingredients evenly.
4. Simmer lentils: Increase the heat to high and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and simmer gently until the lentils are tender, approximately 20 minutes.
5. Adjust consistency and add hot sauce: Remove the lid. If there is excess liquid but the lentils are tender, simmer uncovered a few more minutes to reduce the liquid. Stir in the optional Mexican-style hot sauce for added flavor.
6. Prepare taco shells and serve: Heat the hard or soft taco shells according to package instructions. Spoon the warm lentils into the shells and serve immediately with your choice of toppings such as grated cheese, diced tomatoes, and lettuce.

Notes

• You can substitute vegetable broth with water for a lighter flavor.
• Feel free to omit smoked paprika if unavailable, but it adds a nice smoky depth.
• This recipe is easily doubled or halved depending on serving needs.
• Add fresh lime juice or chopped cilantro for extra brightness.
• Use gluten-free taco shells if you require a gluten-free option.

Keywords: lentil tacos, vegetarian tacos, plant-based tacos, easy lentil recipe, meatless tacos, Mexican-inspired, healthy tacos