Taco night is hands down one of my favorite meals to make! What’s not to love about a meal that requires minimal cooking, packs in tons of veggies, and tastes ah-mazing. I’ve had a bag of lentils sitting in my pantry for way too long, so decided they needed a bit of loving. These vegetarian lentil tacos (vegan if you omit the greek yogurt topping!) have easily become a family favorite.
The toppings are super customizable so everyone picks what they like. Bonus points if you have store-bought taco seasoning and pre-cooked lentils lying around, because you’ve pretty much cut down on half the prep time!
Lentils are a powerhouse ingredient, and a great source of plant-based protein, iron, B vitamins, and fiber, which can help regulate blood sugar and keep you satiated. Aside from that, they’re naturally gluten-free, making this the perfect meal to accommodate all kinds of dietary needs.
Do they freeze well?
Yes! My favorite kinds of meals are one’s that you can make a big batch of and freeze. When rewarming, I would add an extra couple of tablespoons of water to smoothen out the mixture.
Would any lentil variety work?
Brown or black lentils would work best for this recipe because of their meatier flavor. I haven’t tested this with red or yellow lentils, but feel free to try it out and let me know in the comments below if you do!
Tips for the perfect lentil tacos-
Be sure not to overcook your lentils! You don’t want them turning into mush, and they will soften up slightly when cooked with the onions and sauce.
Whether you’re planning your Meatless Monday or Taco Tuesday menu, these vegetarian lentil tacos are a great way to switch things up! This mixture would also be great in a taco salad, lettuce wrap, or burrito, so feel free to get creative in the kitchen. Pair them with my cashew cheese sauce for the perfect duo.
If my meat-loving husband enjoyed these, I think your family will, too! As always, tag me on the ‘gram if you make them so I can repost.
Vegetarian Lentil Tacos
Ingredients
- 1 cup cooked black lentils, cooked as instructed on package
- 3 tbsp tomato paste
- 1/2 cup water
- 2 tbsp taco or fajita seasoning
- 1 small onion, diced
- 1 tbsp olive oil
- 1-2 tbsp hot sauce
- 6 small tortillas, I used corn
Toppings
- Shredded cabbage
- Avocado
- Greek yogurt
- Salsa
Directions
- In a medium saucepan, sauce the chopped onions in olive oil on medium heat until translucent, about 5 minutes.
- Stir in the lentils and taco seasoning, and stir together with the onions for 2 minutes.
- Pour in the tomato paste, hot sauce and water and mix well.
- Reduce heat, cover the pan and let simmer for about 5 minutes, until the mixture thickens.
- Layer on your tortilla with recommended toppings, or toppings of choice.
Hi, love this recipe. Question – is it one cup of dried lentils or one cup of cooked lentils? (if so, what’s the measurement in dried lentils?)
It’s one cup of pre-cooked lentils! You can boil about 1/2 cup dry brown lentils
My family LOVED these!!! They are delicious.
Yay! So glad you tried it 🙂
I made this last night. It was really delicious, even my kids love it!
So happy to hear that! It’s on my menu this weekend 🙂