Try these irresistible vegan lentil tacos! Featuring hearty, well-seasoned lentils, crisp lettuce, juicy tomatoes and sour cream filled soft tortillas Perfect for Taco Tuesday or any weeknight meal.
Whether you’re vegan, vegetarian, or simply love a satisfying meatless meal, these tacos are sure to become a favorite! They are kid and family friendly, but also are great for gatherings or taco bars, too!
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What you’ll love about this recipe:
- Hearty and flavorful
- Nutritious & family friendly
- Vegan and Vegetarian
- Quick and Easy preparation
Frequently Asked Questions
Can I use canned lentils instead of dry lentils?
Yes, you can substitute canned lentils to save time. Rinse well. Adjust cooking time to heating through and only use a small amount of vegetable broth as canned lentils are pre-cooked and will not absorb the liquid.
How can I make these tacos gluten-free?
Use gluten-free tortillas or lettuce wraps instead of regular tortillas.
Can I prepare the lentils ahead of time?
Yes, you can cook the lentils ahead and store them in the refrigerator for up to 3 days before assembling tacos.
How do I adjust the spiciness of the tacos?
The spiciness can be adjusted by reducing or increasing the amount of chili powder and hot sauce according to your preference.
What other toppings can I add?
You can add toppings like corn salsa, guacamole, sour cream, shredded vegan cheese, or pickled jalapeños for extra flavor.
Can I freeze the lentil filling?
Yes, you can freeze the cooked lentil filling in an airtight container for up to 3 months. Thaw and reheat before using.
Are these tacos suitable for kids?
Yes, these tacos are kid-friendly and a great way to introduce them to plant-based meals.
How can I make the tacos more filling?
Serve the tacos with a side of Cilantro Rice, or Spanish Rice.
Can I use other types of lentils?
Yes, you can use green, brown, or red lentils, but adjust cooking time and liquid as needed.
Is this recipe suitable for vegans and vegetarians?
Yes, these tacos are entirely plant-based and suitable for both vegans and vegetarians.
How do I store leftovers?
Store leftover assembled tacos in an airtight container in the refrigerator for up to 2-3 days. Store the lentil filling separately for longer shelf life.
Can I make these tacos oil-free?
Yes, you can sauté the onions and garlic in a splash of vegetable broth instead of olive oil.
Are these tacos high in protein?
Yes, lentils are a great source of plant-based protein, making these tacos a nutritious meal option.
Can I use taco seasoning instead of individual spices?
Yes, you can use pre-made taco seasoning if you prefer. Adjust the amount according to your taste.
Are these tacos suitable for a party or large gathering?
Yes, you can easily double or triple the recipe to serve a crowd. Prepare the lentil filling in advance and assemble tacos just before serving.
Can I make these tacos with other types of tortillas?
Yes, you can use whole wheat, spinach, or flavored tortillas based on your preference.
How do I reheat the lentil filling?
Reheat the lentil filling gently in a microwave or on the stovetop with a splash of water or broth until warmed through.
More Delicious Tacos
- Spicy Potato Tacos
- Classic Black Bean Tacos
- BBQ Cauliflower Tacos
- Chili Lime Cauliflower Tacos
- BBQ Chickpea Tacos
Vegan Lentil Tacos
Ingredients
- 1 cup dry green or brown lentils, rinsed
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 2 teaspoons ground cumin
- 2 teaspoons chili powder
- 1 teaspoon smoked paprika
- ½ teaspoon dried oregano
- 2 cups vegetable broth
- salt and pepper to taste
For serving:
- 8 small corn or flour tortillas
- 1 – 2 cups shredded lettuce
- 1 – 2 diced tomatoes
- ½ cup cilantro, chopped
- 1 cup vegan sour cream
- avocado, sliced (optional)
- lime wedges (optional
- salsa or hot sauce (optional)
Instructions
- In a large saucepan, heat the olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
- Add the minced garlic and cook for another minute.
- Stir in the cumin, chili powder, smoked paprika, and dried oregano.
- Add the rinsed lentils and vegetable broth, then bring to a boil.
- Reduce the heat to low, cover, and simmer for about 25-30 minutes, or until the lentils are tender and most of the liquid is absorbed. Season with salt and pepper to taste.
Prepare the toppings:
- While the lentils are cooking, prepare the toppings: shred the lettuce, dice the tomatoes and red onion, chop the cilantro, and slice the avocado.
Assemble the tacos:
- Warm the tortillas in a skillet or microwave.
- Spoon the lentil mixture into each tortilla. Top with shredded lettuce, diced tomatoes, red onion, cilantro, sour cream and avocado slices. Serve with lime wedges and your favorite salsa or hot sauce on the side.
