Lentil Tacos Recipe
Introduction
Lentil tacos offer a delicious, hearty alternative to traditional meat tacos. Packed with flavor and easy to prepare, this recipe will quickly become a family favorite for any taco night.
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
- 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.
- Step 2: Add the tomato paste, salt, chili powder, cumin, coriander, garlic powder, and smoked paprika if using. Sauté for an additional minute until the spices are fragrant.
- Step 3: Stir in the rinsed lentils and water or vegetable broth. Raise the heat to high and bring the mixture to a boil.
- Step 4: Reduce the heat to low, cover the pot, and simmer until the lentils are tender, approximately 20 minutes.
- Step 5: Remove the lid and stir in the hot sauce if using. If the lentils are tender but the liquid is still too watery, simmer uncovered for a few more minutes to reduce.
- Step 6: Heat the taco shells according to package directions. Serve the warm lentils with the taco shells and your favorite toppings like grated cheese, diced tomato, and lettuce.
Tips & Variations
- Substitute vegetable broth for water to add more depth of flavor to the lentils.
- Try adding a squeeze of fresh lime juice before serving for a bright, tangy twist.
- For a vegan option, omit cheese or replace with a plant-based alternative.
- If you like a bit more heat, increase the hot sauce or add diced jalapeños.
Storage
Store leftover lentil filling in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave, adding a splash of water if needed to keep it moist. Taco shells are best served fresh but can be kept in an airtight container for a few days.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use different types of lentils for this recipe?
Yes, brown or green lentils work best as they hold their shape well during cooking. Red lentils tend to break down and become mushy, so they’re less ideal for tacos.
How can I make this recipe gluten-free?
Simply use corn-based taco shells or gluten-free tortillas to keep the dish gluten-free. The lentil filling itself contains no gluten.
PrintLentil Tacos Recipe
This Lentil Tacos recipe offers a hearty, flavorful vegetarian alternative to traditional tacos. Made with seasoned lentils simmered in a blend of spices and tomato paste, these tacos are easy to prepare and perfect for a nutritious weeknight meal. Served in warm hard or soft taco shells and customizable with your favorite toppings, they provide a satisfying, protein-rich option that is both delicious and wholesome.
- 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
Base 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
- 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.
- Add Spices and Tomato Paste: 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.
- Simmer Lentils: Add the rinsed lentils and water or vegetable broth to the saucepan. Stir to combine, then raise the heat to high and bring the mixture to a boil. Reduce the heat to low, cover the pot, and simmer until the lentils are tender, approximately 20 minutes.
- Adjust Consistency and Add Hot Sauce: Remove the lid and stir in the hot sauce if desired. If there is excess liquid but the lentils are tender, simmer uncovered for a few more minutes to reduce the liquid and thicken the mixture.
- Prepare Taco Shells and Serve: Heat the taco shells according to the package directions. Serve the warm, seasoned lentils in the taco shells alongside your favorite toppings such as grated cheese, diced tomato, and lettuce for a customizable taco experience.
Notes
- You can substitute water with vegetable broth to enhance the flavor of the lentils.
- Smoked paprika is optional but adds a nice smoky depth to the dish.
- Adjust the spice level by varying the amount of chili powder and hot sauce.
- This recipe is naturally vegetarian but can be made vegan by choosing vegan taco shells and toppings.
- Leftover lentils can be stored in an airtight container in the refrigerator for up to 3 days.
Keywords: lentil tacos, vegetarian tacos, Mexican lentil recipe, healthy tacos, plant-based tacos, easy taco recipe, vegetarian Mexican food
