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Lentil Tacos
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5 from 3 votes

Vegan Lentil Tacos

These Oil-Free Lentil Tacos -- loaded with the most delicious onions, tomatoes and brown lentils over a whole-wheat tortilla -- are the best you will ever taste, and with just 160 calories per serving, and nearly 9 grams of protein, they are guilt-free.
Prep Time20 mins
Cook Time35 mins
Total Time55 mins
Course: Main
Cuisine: Mexican
Diet: Vegan, Vegetarian
Servings: 8 tacos
Calories: 192kcal

Ingredients

  • 1 cup brown lentils (puy lentils are good here too)
  • 1 onion (finely chopped)
  • 4-6 cloves garlic, (minced)
  • 2 medium tomatoes (diced)
  • 1 jalapeno pepper (minced. Deseed for less heat. I also love habanero peppers in here but if using habanero use no more than ¼th or ½ and deseed)
  • 2 teaspoon ground cumin
  • 2 teaspoon thyme (minced)
  • ½ cup cilantro (minced)
  • ¼ cup chives (optional, minced)
  • 8 flour tortillas (flour tortillas preferred here but corn are fine if you are gluten-free)

For serving

  • Salsa
  • Guacamole

Instructions

  • Heat a pan over medium-high heat.
  • Add the chopped onions to the pan with a couple of tablespoons of water and ¼ teaspoon of salt.
  • Saute, stirring frequently, until the onions soften, about five minutes. If the onions dry and start to stick, add more water, a couple of tablespoons at a time.
  • Add the minced garlic and saute another minute.
  • Add the tomatoes, cumin powder, habanero pepper, cilantro and thyme.
  • Stir well, cover with a lid and let it cook, stirring occasionally, until the tomatoes have broken down. This should take 7-8 minutes.
  • Add the washed lentils and stir well to mix. Add enough water to cover the lentils.
  • Bring the lentils to a boil, turn down the heat to a simmer, and let the lentils cooked until they are really tender but still holding their shape. Add more water, no more than ½ cup at a time, if the mixture dries up before the lentils are fully cooked. But don't add too much because you want the lentil filling to be quite dry.
  • Once the lentils are cooked, continue to saute them on medium heat until the mixture is quite dry and there is no visible liquid.
  • Add salt and mix well.
  • Remove to a bowl and garnish with chives.
  • To assemble the tortilla, place a couple of tablespoons of the filling in the center of a tortilla, top with salsa and guacamole.

Nutrition

Serving: 1taco | Calories: 192kcal | Carbohydrates: 33g | Protein: 9g | Fat: 2g | Saturated Fat: 1g | Sodium: 211mg | Potassium: 399mg | Fiber: 9g | Sugar: 3g | Vitamin A: 437IU | Vitamin C: 11mg | Calcium: 63mg | Iron: 3mg