Lentil Tacos are perfect for your next taco night! They are gluten-free, dairy-free, vegetarian, and vegan—but no-one will miss the meat!

Ingredients – 1 C uncooked lentils – 4 tsp of dried minced onion  – 3 tsp of chili powder – 1 tsp of garlic powder – ½ tsp of salt (optional) – ½ tsp of paprika – 1 tsp of ground cumin – ⅛ – ¼ tsp of cayenne pepper – ½ tsp of dried oregano – 2 Tbsp of oil – ½ of a small onion diced – 2 garlic cloves minced – 1 medium bell pepper diced – 2 ¼ C of vegetable broth – Corn tortillas – 1 tomato diced – 1 avocado diced – 1 C of shredded lettuce – Salsa for garnish (optional)

Instructions – Mix dried minced onion (or onion powder), chili powder, garlic powder, salt, paprika, cumin, cayenne, and oregano in a bowl and set aside. – In a large pan (with a lid) over medium-high heat, heat oil and place onion, garlic, and bell pepper and saute for 3 to 5 minutes. – Add lentils and seasoning mix. Saute for 5 minutes. – Add veggie broth and bring to a boil.

Instructions – Once boiling, cover and lower heat. Cook for 30 minutes, or until broth is absorbed and lentils are soft but not mushy. – Transfer to a bowl and mash lentils with a fork. – Warm the tortillas on a skilled or bake them into taco shells in the oven. Scoop into tortillas and top with tomatoes, avocado, lettuce, and salsa.

Top Lentil Tacos Notes:  Bloom the spices: Adding them to the pan before adding the broth gives the spices a chance to ‘bloom’ and become more potent/enhanced in flavor. So don’t skip this step. Sort and rinse the lentils: There may be some debris or small pebbles in the bag of dry lentils. Adjust the texture: Mashing the lentils a bit achieves a vegan ground beef texture. However, mash it (or use a food processor) to your desired consistency.