Lentil Tacos

Lentil Tacos (from Delish Knowledge)


  • 1 cup dry lentils
  • 1 red onion, finely diced
  • 1-2 garlic cloves, minced
  • 1/4 cup low sodium vegetable broth or water
  • Spice mix:
  • 1 tablespoon chili powder
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon crushed red pepper flakes
  • 1/4 teaspoon dried oregano
  • 1/2 teaspoon paprika
  • 1 1/2 teaspoons ground cumin
  • 1 teaspoon black pepper
  • Corn Tortillas, for serving
  • Taco toppings: shredded lettuce, cilantro, sliced jalapeños, guacamole, salsa


  1. First, cook your lentils by rinsing them, then place in a saucepan with enough water to cover by 2-3 inches. Bring to a boil, then reduce heat to medium and let simmer until tender, about 25-30 minutes. (While waiting for these to cook, you can measure out all your spices and begin chopping the  onion and mincing the garlic.)
  2. Once the lentils are done, in a large frying pan over medium high heat, water saute the onion. Stir frequently, about 4-5 minutes until the onion is translucent. Add the garlic and spice mixture and cook for another minute or two, stirring frequently.
  3. Add the cooked lentils and stir to combine. Add the vegetable broth and using a potato masher or fork, gently mash the lentils. Cook another few minutes until hot. If the lentils start to dry out, add another tbsp. or two of vegetable broth.
  4. Warm up your tortillas in the microwave or oven.
  5. Place a heaping spoonful or two into the taco shell and add any of your favorite toppings.


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