Dinner
Seasoned Lentil Tacos
Lentils cooked with taco spices until they look and taste like a taco filling. Set out toppings and let everyone build.
⏱ 45 min (10 min prep, 35 min cooking)
🍽 Serves 4 · 3 tacos
budgetkid friendlymake aheadfreezer friendlyleftovers
vegetariangluten free
ContainsMilk. Check the labels on what you buy; brands differ.
Ingredients
Filling
- 1 tbsp Vegetable oil (soybean)
- 1 Yellow onion, finely chopped
- 2 clove Garlic, minced
- 1 cup Dried lentils, brown or green, rinsed
- 2 tsp Chili powder
- 1 tsp Ground cumin
- ½ tsp Smoked paprika
- ½ tsp Dried oregano
- ¾ tsp Table salt
- 2 tbsp Tomato paste
- 2½ cup Vegetable broth, low-sodium
Tacos
- 12 Corn tortillas, warmed
- 1 cup Shredded cheddar
- 1 cup Romaine lettuce, shredded
- 1 Tomatoes, diced
- ½ cup Fresh cilantro, chopped
- ½ cup Sour cream (optional)
- 1 Lime, in wedges (optional)
Nutrition
Nutrition coming: the USDA numbers for these ingredients are being added.
Steps
You’ll need: large skillet with lid.
- Heat the oil in a skillet over medium heat. Cook the onion 5 minutes. Add the garlic, chili powder, cumin, paprika, oregano and salt for 30 seconds, then stir in the tomato paste.
- Add the lentils and broth. Bring to a boil, cover and simmer 25 to 30 minutes, until the lentils are tender and most of the liquid is gone. Uncover and cook a few minutes more if it is soupy, mashing a little.
- Spoon into warm tortillas and top with cheese, lettuce, tomato and cilantro.
Make aheadThe filling keeps 5 days in the fridge; reheat to 165°F.
❄️ FreezerFreeze the filling for up to 3 months.
↺ LeftoversUse leftover filling in quesadillas or over rice.
🧒 With kidsKids can build their own; offer flour tortillas if they prefer soft and mild.
Dairy-free swapSkip the cheese and sour cream.
Gluten-free swapCorn tortillas are usually gluten-free; check the label and the broth.
An original Teddy Rook Book recipe. Nutrition is estimated from USDA FoodData Central and changes with brands and portions.