Use aromatic, flavor-packed lentil taco meat and fresh salad vegetables to make delicious, crowd-pleasing lentil tacos packed with fiber, plant-based protein, and several micronutrients. Plus, they’re gluten-free, dairy-free, vegetarian, and vegan—but no-one will miss the meat!
⅛ - ¼teaspoonof cayenne pepper(use more or less depending on your heat preference)
½teaspoonof dried oregano
2tablespoonsof oil
½of a small yellow or red oniondiced
2garlic clovesminced
1medium green or red bell pepperdiced
2 ¼cupsof vegetable broth
Corn tortillas
1tomatodiced
1avocadodiced
1cupof shredded lettuce
Salsafor 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.
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.
Video
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.
Tweak the heat: Use as much chili/cayenne powder as you like.