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Savory Lentil Tacos

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Easy meatless tacos packed with bold, smoky flavors and hearty lentils, perfect for quick weeknight dinners or meal prepping.

Ingredients

Scale
  • 1 cup brown or green lentils, rinsed
  • 2 tablespoons olive oil
  • 1 medium yellow onion, finely chopped
  • 3 garlic cloves, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon chili powder
  • 2 tablespoons tomato paste
  • 1 ½ cups vegetable broth
  • 1 tablespoon soy sauce or tamari
  • Salt and pepper to taste
  • 8–10 small corn or flour tortillas
  • Optional toppings: diced avocado, fresh cilantro, lime wedges, shredded lettuce, salsa, vegan cheese

Instructions

  1. Rinse 1 cup (190 g) of brown or green lentils under cold water. In a medium saucepan, combine lentils with 1 ½ cups (360 ml) vegetable broth. Bring to a boil, then reduce heat and simmer uncovered for about 20-25 minutes, or until lentils are tender but not mushy. Drain any excess liquid and set aside.
  2. While lentils cook, heat 2 tablespoons (30 ml) olive oil in a large skillet over medium heat. Add 1 finely chopped medium yellow onion and sauté for 5 minutes until translucent. Stir in 3 minced garlic cloves and cook for another 1 minute until fragrant.
  3. Add 1 teaspoon each of ground cumin, smoked paprika, and chili powder to the skillet. Stir constantly for about 30 seconds to toast the spices gently, releasing their aroma.
  4. Stir in 2 tablespoons (33 g) tomato paste, mixing thoroughly with the onions and spices. Let it cook for 2 minutes to deepen the flavor and sweeten the mixture slightly.
  5. Add the cooked lentils to the skillet. Pour in 1 tablespoon (15 ml) soy sauce or tamari, then season with salt and pepper to taste. Stir well to combine all ingredients. Cook for an additional 5 minutes over low heat, allowing flavors to meld and lentils to absorb the seasoning.
  6. Just before serving, warm 8-10 small corn or flour tortillas in a dry skillet over medium heat for about 30 seconds per side until pliable and slightly toasted.
  7. Spoon the lentil mixture evenly onto each tortilla. Top with optional garnishes like diced avocado, fresh cilantro, shredded lettuce, lime wedges, salsa, or vegan cheese.

Notes

Use firm lentils that hold their shape after cooking. For gluten-free, choose corn tortillas and tamari instead of soy sauce. If lentils are too thick, add a splash of broth or water to loosen the filling. Toast spices on low heat to avoid burning. Warm tortillas just before serving to keep them soft and flexible.

Nutrition

Keywords: lentil tacos, meatless tacos, vegetarian tacos, vegan tacos, easy dinner, plant-based, gluten-free option

Find it online: https://blairrecipes.com/savory-lentil-tacos-recipe-easy-meatless-tacos-for-beginners/