Description
Flavorful and satisfying lentil tacos filled with spiced lentil 'meat' and fresh toppings. Perfectly seasoned, plant-based, and protein-packed for a hearty taco night everyone will love!
Ingredients
Instructions
- In a small bowl, mix the dried minced onion, chili powder, garlic powder, salt, paprika, cumin, cayenne, and oregano. Set aside.
- Heat oil in a large pan over medium-high heat. Add the diced onion, minced garlic, and diced bell pepper, and sauté for 3-5 minutes until softened.
- Add the lentils and spice mixture to the pan, stirring well to coat. Sauté for another 5 minutes.
- Pour in the vegetable broth and bring to a boil.
- Once boiling, cover the pan, reduce heat, and simmer for 30 minutes, or until the broth is absorbed and the lentils are soft but not mushy.
- Transfer the cooked lentil mixture to a bowl and mash lightly with a fork for a more textured taco filling.
- Warm the tortillas on a skillet or bake into crispy taco shells in the oven. Scoop the lentil mixture into tortillas and top with diced tomatoes, avocado, shredded lettuce, and salsa if desired.
Notes
- Adjust cayenne pepper to suit your spice tolerance.
- Use gluten-free tortillas to keep the recipe gluten-free.
- For additional toppings, consider vegan sour cream or shredded plant-based cheese.
- Leftover lentil filling can be refrigerated in an airtight container for up to 3 days or frozen for later use.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 taco
- Calories: 180 kcal
- Cholesterol: 0 mg
