Description
These Lentil Tacos offer a hearty and flavorful vegetarian alternative to traditional meat tacos. Packed with protein-rich lentils and seasoned with a blend of aromatic spices, this recipe is easy to prepare and perfect for a nutritious weeknight dinner or casual gathering. The lentil filling is lightly mashed to maintain a satisfying texture, served in warm tortillas and topped with fresh veggies for a delicious, wholesome meal.
Ingredients
Scale
Spices
- 1 teaspoon dried minced onion
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1 teaspoon paprika
- 1 teaspoon cumin
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon dried oregano
Main Ingredients
- 1 tablespoon vegetable oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 medium bell pepper, diced
- 1 cup dry brown lentils
- 2 1/2 cups vegetable broth
For Serving
- 6 tortillas (corn or flour), warmed or baked into taco shells
- 1 cup diced tomatoes
- 1 avocado, diced
- 1 cup shredded lettuce
- Salsa, to taste
Instructions
- Prepare spice mixture: In a small bowl, combine dried minced onion, chili powder, garlic powder, salt, paprika, cumin, cayenne, and oregano. Set aside to develop flavors.
- Sauté vegetables: Heat vegetable oil in a large pan over medium-high heat. Add diced onion, minced garlic, and diced bell pepper, cooking for 3-5 minutes until they are softened and fragrant.
- Add lentils and spices: Stir in the lentils and the prepared spice mixture, coating everything evenly. Sauté for an additional 5 minutes to toast the spices and combine flavors.
- Simmer with broth: Pour in the vegetable broth and bring the mixture to a boil on high heat.
- Cook lentils: Once boiling, reduce the heat to low, cover the pan, and let it simmer for about 30 minutes until the broth is absorbed, and the lentils are tender but not mushy.
- Mash lentils lightly: Transfer the cooked lentil mixture to a bowl and lightly mash with a fork to achieve a textured filling that holds together well.
- Prepare tortillas: Warm tortillas in a skillet on the stovetop or bake them in the oven until crispy for taco shells.
- Assemble tacos: Spoon the lentil filling into tortillas. Top with diced tomatoes, avocado, shredded lettuce, and salsa as desired. Serve immediately.
Notes
- Brown or green lentils work best because they hold their shape well during cooking.
- Adjust cayenne pepper to control heat level according to preference.
- For a gluten-free option, use corn tortillas.
- Leftover lentil filling can be stored in an airtight container in the refrigerator for up to 3 days.
- Feel free to add shredded cheese or sour cream if you are not vegan.
