Spicy Vegan Lentil Tacos
I absolutely adore these tacos because they bring together the earthy richness of lentils with bright, fresh flavors that dance on your palate. The lentils become incredibly tender while still maintaining a slight bite, and the spice blend creates this warm, comforting sensation that just makes you feel good. Every bite offers a perfect balance of textures and tastes that will have you coming back for more.
Ingredients
- ☐ green or brown lentils — 1 cup, rinsed
- ☐ vegetable broth — 1.5 cups, low-sodium
- ☐ onion — 1 medium, finely diced
- ☐ garlic — 3 cloves, minced
- ☐ bell pepper — 1 medium, diced
- ☐ — 2 tablespoons, homemade or store-bought
- ☐ cumin — 1 teaspoon, ground
- ☐ — 1 teaspoon
- ☐ lime juice — 2 tablespoons, fresh
- ☐ — 8 small, warm
- ☐ avocado — 1, sliced
- ☐ tomato — 1, diced
- ☐ cilantro — ¼ cup, chopped
- ☐ salsa — ½ cup
Nutrition Facts
Per serving · 4 servings total
Instructions
Tap a step to mark it complete as you cook.
Heat a tablespoon of olive oil in a medium saucepan over medium heat. Add the diced onion and cook for 3-4 minutes until softened and translucent.
Add the minced garlic and diced bell pepper, cooking for another 2 minutes until fragrant and slightly softened.
Rinse the lentils and add them to the saucepan along with the vegetable broth, taco seasoning, cumin, and smoked paprika. Stir everything together and bring to a boil.
Reduce heat to low, cover, and simmer for 20-25 minutes, stirring occasionally, until lentils are tender but still hold their shape. The mixture should have a thick, saucy consistency.
Remove from heat and stir in the fresh lime juice. Taste and adjust seasoning if needed. Let it rest for 5 minutes to allow flavors to meld.
Meanwhile, warm the corn tortillas in a dry skillet over medium-high heat for about 30 seconds per side until soft and pliable.
To serve, spoon the lentil mixture onto the warm tortillas and top with sliced avocado, diced tomato, chopped cilantro, and a spoonful of salsa.
Serve immediately while the lentils are still warm for the best experience.
Recipe notes
For extra protein, you can add a cup of cooked quinoa to the lentil mixture. These tacos also work great with a cashew crema made by blending soaked cashews with water, lime juice, and a pinch of salt.
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