Family Fave Lentil Tacos
Get ready to elevate your taco night with these hearty and flavorful Family Fave Lentil Tacos! Packed with protein-rich green or brown lentils and seasoned with a bold blend of chili powder, smoked paprika, cumin, and oregano, this plant-based taco filling is as satisfying as it is nutritious. Simmered in vegetable broth and finished with a zesty splash of fresh lime juice, these tacos offer a savory, tangy punch that pairs perfectly with your favorite toppings, from creamy avocado to crisp lettuce. With just 10 minutes of prep and a total cook time of under 30 minutes, these easy vegan tacos are perfect for busy weeknights or casual family dinners. Plus, they’re versatile enough to please everyone at the table—simply pile the lentil filling into warm tortillas and let your creativity shine with toppings galore!
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Recipe Information
Ingredients
- 1 cup Dry green or brown lentils
- 3 cups Water or vegetable broth
- 1 tablespoon Olive oil
- 1 medium Onion, finely diced
- 3 Garlic cloves, minced
- 1.5 teaspoons Chili powder
- 1 teaspoon Ground cumin
- 0.5 teaspoon Smoked paprika
- 0.5 teaspoon Dried oregano
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Tomato paste
- 1 tablespoon Fresh lime juice
- 8 Corn or flour tortillas
- 1 optional Taco toppings (lettuce, diced tomatoes, avocado, shredded cheese, sour cream, salsa)
Instructions
Rinse the lentils under cold water to remove any debris.
In a medium saucepan, combine the lentils and water or vegetable broth. Bring to a boil over medium-high heat. Reduce the heat to low, cover, and simmer for 20-25 minutes, or until the lentils are tender and most of the liquid is absorbed. Drain any excess liquid if necessary and set aside.
While the lentils are cooking, heat the olive oil in a large skillet over medium heat.
Add the diced onion to the skillet and sauté for 3-4 minutes, or until softened and translucent.
Stir in the minced garlic and cook for another minute, until fragrant.
Add the chili powder, ground cumin, smoked paprika, dried oregano, salt, and black pepper to the skillet. Stir to coat the onions and garlic in the spices.
Stir in the cooked lentils and tomato paste. Mix well to combine and cook for 3-5 minutes, allowing the flavors to meld.
Remove the skillet from the heat and stir in the fresh lime juice for a bright, tangy finish.
Warm the tortillas in a dry skillet, microwave, or oven, and fill each with the lentil mixture.
Top with your favorite taco toppings like shredded lettuce, diced tomatoes, avocado, cheese, sour cream, or salsa.
Serve immediately and enjoy!
Nutrition Facts
Calories |
1087 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.9 g | 45% | |
| Saturated Fat | 7.2 g | 36% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 10 mg | 3% | |
| Sodium | 4390 mg | 191% | |
| Total Carbohydrate | 171.3 g | 62% | |
| Dietary Fiber | 36.7 g | 131% | |
| Total Sugars | 20.3 g | ||
| Protein | 38.7 g | 77% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 416 mg | 32% | |
| Iron | 14.8 mg | 82% | |
| Potassium | 2260 mg | 48% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
