Mexican
Lentil Tacos
Brown lentils simmer with chili and cumin until they are thick enough to spoon into tortillas.
- Prep
- 10 min
- Cook
- 25 min
- Total
- 35 min
- Servings
- 4
- Difficulty
- Easy
Why you’ll love it
- Brown or green lentils, not red. Red lentils turn to soup.
- Cook them until they mash a little.
- Season like beef taco meat.
- The toppings are the crunch.
Ingredients
Ingredient amounts scale. Oven temperature and cook time do not. Salt, spices, and leaveners are a starting point after you scale. Taste and adjust.
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Instructions
- 1
Simmer the lentils in water until just tender, about 20 minutes. Drain any extra water.
- 2
Cook the onion in oil until soft. Add garlic, chili powder, cumin, and salt.
- 3
Stir in the lentils and cook 3 minutes, mashing a few so the filling holds.
- 4
Warm the tortillas and fill them. Add salsa, onion, and cilantro.
Pro tips
- If the lentils are still brothy, simmer uncovered.
- A spoon of tomato paste makes them redder. It is optional.
- These reheat better than most taco fillings.
Easy substitutions
- Brown lentils
- Green lentils
- Corn tortillas
- Crisp lettuce leaves
Storage and reheating
Storage
Refrigerate the filling up to 4 days.
Reheating
Warm in a skillet with a splash of water.
Nutrition
Estimates per serving, using standard ingredient averages and rounded to the nearest gram. This is not a lab analysis, and it shifts if you change brands or add sides.
- Calories
- 340
- Protein
- 16 g
- Carbs
- 54 g
- Fat
- 6 g
- Fiber
- 12 g
Budget friendly · Stovetop · Vegetarian, Dairy-Free
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From the kitchen
Kitchen tools we love
Practical tools these recipes actually use. This is not a review roundup, and these are not paid placements. If affiliate links are added later, they will be labeled and disclosed.
A heavy 12-inch skillet
Most of the chicken and steak recipes are written for one pan that holds heat. Stainless or cast iron both work.
An air fryer with a real basket
The air-fryer recipes expect a single layer. A crowded basket steams instead of browning.
A half-sheet pan
Drumsticks, potatoes, sausage, and carrots all use one. A dark pan browns faster than a very shiny one.
A sharp chef’s knife
These recipes do not need a specialty blade. A sharp 8-inch knife is faster and safer than a dull one.
A large cutting board
Big enough that the onion and the raw chicken are not sharing the same puddle.
Dry cups and a liquid cup
Desserts in particular expect level dry measures and a separate cup for milk.
An instant-read thermometer
Use it for poultry, pork chops, and meatloaf. Color is a weak guide.
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