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Overhead shot of lentil tacos on parchment paper topped with shredded lettuce, purple cabbage, avocado, sour cream, tomatoes, cheese, and wedges of lime.

Lentil Tacos

Author: Stephanie Kay

These vegan lentil tacos are high in fiber and full of plant-based protein. You can enjoy the taco meat on tortillas or as a topping to a taco salad. 

  • Author: Stephanie Kay
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 8 tacos 1x
  • Category: Mains
  • Method: Stovetop
  • Cuisine: Mexican
  • Diet: Vegan
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Ingredients

Instructions

  1. In a small container or bowl, combine the chili powder, garlic powder, oregano, cumin, and salt, and set aside.
  2. Bring a large pot of salted water to a boil, add lentils, and cook for 13-15 minutes until tender. You want the lentils to be fully cooked but not mushy. Once cooked, drain the lentil in a mesh colander or sieve to remove excess water.
  3. While the lentils are cooking, warm the olive oil in a large skillet or pan over medium-high heat, then add diced onion and cook for 3-5 minutes until tender.
  4. Reduce the heat to low-medium, add the drained lentils and spice mixture to the pan with the onion, and stir to combine.
  5. Add the tomato paste and 2 tablespoons of water (plus more as needed), stirring again until everything is well combined. Then simmer the mixture for a final 2-3 minutes, until the mixture is smooth and thickened and all of the water has been absorbed. Taste and adjust seasoning as needed.
  6. Once the lentil mixture is cooked, assemble the lentil taco filling in tortillas with toppings of your choice.

Notes

If using corn tortillas, it is best to warm them in a pan or cast-iron skillet for 15-30 seconds per side before serving.

Nutrition