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Vegan Lentil Tacos

Vegan Lentil Tacos

Linda M. Harris
These Vegan Lentil Tacos are a delicious, healthy, and satisfying meal made with hearty lentils, vegetables, and spices wrapped in warm tortillas.
They are packed with plant-based protein, fiber, and essential nutrients, making them a perfect choice for a meatless meal.
Whether for Taco Tuesday or a casual weeknight dinner, this easy recipe is both flavorful and customizable to your preferences.
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Prep Time 10 minutes
Cook Time 28 minutes
Total Time 38 minutes
Course Main Course
Cuisine Mexican, Vegan
Servings 4 Servings
Calories 400 kcal

Equipment

  • 1 medium saucepan (for cooking lentils)
  • 1 large skillet (for sautéing vegetables and cooking the lentil filling)
  • 1 Wooden Spoon or Spatula (for stirring)
  • 1 measuring cup (for lentils and broth)
  • 1 Knife (for chopping vegetables)
  • 1 Cutting board – for chopping vegetables
  • 1 can opener (if using canned diced tomatoes)

Ingredients
  

  • 1 cup dry brown or green lentils
  • 2 cups vegetable broth or water
  • 1 tablespoon olive oil
  • 1 medium onion finely chopped
  • 2 cloves garlic minced
  • 1 bell pepper diced
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • Salt and pepper to taste
  • 1 tablespoon tomato paste
  • 1/2 cup diced tomatoes optional

For Serving:

  • Soft tortillas corn or flour
  • Fresh cilantro chopped
  • Lime wedges
  • Salsa or guacamole optional
  • Sliced avocado optional
  • Shredded lettuce or cabbage
  • 1 cup dry brown or green lentils
  • 2 cups vegetable broth or water
  • 1 tablespoon olive oil
  • 1 medium onion finely chopped
  • 2 cloves garlic minced
  • 1 bell pepper diced
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • Salt and pepper to taste
  • 1 tablespoon tomato paste
  • 1/2 cup diced tomatoes optional
  • For Serving:
  • Soft tortillas corn or flour
  • Fresh cilantro chopped
  • Lime wedges
  • Salsa or guacamole optional
  • Sliced avocado optional
  • Shredded lettuce or cabbage

Instructions
 

Prepare the Lentils:

  • Rinse the lentils thoroughly under cold water.
    In a medium saucepan, combine the lentils and vegetable broth or water. Bring to a boil, then reduce the heat to a simmer.
    Cook for 20-25 minutes, or until the lentils are tender. Drain any excess liquid and set the lentils aside.

Sauté the Vegetables:

  • Heat the olive oil in a large skillet over medium heat. Add the chopped onion, garlic, and bell pepper.
    Sauté for 5-7 minutes, until the vegetables are softened and fragrant.

Add Spices and Tomato Paste:

  • Stir in the cumin, chili powder, smoked paprika, salt, and pepper.
    Cook for another minute to toast the spices.
    Then, add the tomato paste and diced tomatoes (if using), stirring everything together.

Combine Lentils and Veggies:

  • Add the cooked lentils to the skillet with the vegetables and spices.
    Stir to combine, and cook for an additional 5-10 minutes, allowing the flavors to meld.
    If the mixture seems dry, add a little more vegetable broth or water.

Assemble the Tacos:

  • Warm the tortillas in a dry skillet or microwave.
    Spoon the lentil mixture into each tortilla, and top with fresh cilantro, lime wedges, salsa, or guacamole.
    Optionally, add sliced avocado and shredded lettuce.

Serve:

  • Serve the tacos immediately, and enjoy your delicious vegan meal!

Notes

  • You can add more vegetables to the filling for additional flavor and nutrition, such as zucchini, spinach, or mushrooms.
  • For a spicier taco, add diced jalapeños or chili flakes to the filling.
  • To make these tacos gluten-free, simply use corn tortillas.
  • This recipe can be stored in the fridge for up to 3-4 days, and the filling can be frozen for up to 3 months.
Keyword Vegan Lentil Tacos