Lentil Taco Recipe
This lentil taco recipe is easy to make with pantry staples. Vegan tacos are loaded with flavor and the perfect vessel for all your favorite taco toppings.
Servings: 6
Calories: 132kcal
Ingredients
- 1 medium onion diced (about 1 cup)
- 2 cloves garlic minced
- 1 cup French lentils rinsed
- ½ teaspoon sea salt
- ½ teaspoon ground coriander
- 1 teaspoon chili powder
- ½ teaspoon cumin
- 1 cup water
- 1 15-oz can diced tomatoes
- 2 sprigs fresh thyme
- 1 bay leaf
Instructions
Make the lentils:
- Dice onion, mince garlic.
- Rinse lentils well, discard any discolored or damaged lentils or any small pebbles.
- Heat a small saucepan over medium heat and sautee onions (use 1-2 tblsp water, broth or olive oil) until translucent. Add garlic and stir constantly for 30 seconds or until fragrant.
- Stir in lentil, salt, chili powder, cumin and coriander. Continue to mix until lentils are well coated with spices.
- Now add in the tomatoes, fresh thyme, bay leaf and water. Stir. Bring to a boil, then lower to a simmer. cover and cook for 40 minutes. Lentils will be tender, but not mushy and most of the liquid should have been absorbed.
Notes
How to make lentil tacos:
Fill your favorite shells (or use lettuce cups) with a scoop of lentils and then pile on toppings of choice.Toppings for tacos:
Avocado slices or guacamole, vegan sour cream (I like to add 1-2 teaspoons of cholula hot sauce to ¼ cup dairy-free sour cream for the perfect taco drizzle), or make a batch of vegan chipotle dressing, pickled red onions, chopped tomatoes or fresh tomato salsa, tomatillo salsa, shredded cabbage, fresh cilantro, lime wedges.Storage:
Lentil taco meat will stay good in an airtight container in the refrigerator for up to a week.Nutrition
Calories: 132kcal | Carbohydrates: 21g | Protein: 9g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.3g | Sodium: 205mg | Potassium: 39mg | Fiber: 11g | Sugar: 1g | Vitamin A: 103IU | Vitamin C: 3mg | Calcium: 30mg | Iron: 3mg