Vegan Lentil Tacos


Nutrition Facts

Yield: 4
Calories: 260
Fat: 5g
Saturated Fat: 0.5g
Protein: 15g
Carbohydrates: 43g
Fiber: 19g
Sodium: 1140mg


  • 1 cup lentils (cooked)
  • 1 white onion (finely diced)
  • 1 tablespoon olive oil
  • 2 garlic cloves (minced, What can I say? I’m Italian, I throw garlic into every dish. If that’s weird for you in taco filling, omit it)
  • 1/4 cups vegetable broth
  • corn (or Flour Tortillas)
  • mixed spice
  • 1 tablespoon chili powder
  • 1/4 teaspoons garlic powder
  • 1/4 teaspoons onion powder
  • 1/4 teaspoons crushed red pepper flakes
  • 1/4 teaspoons dried oregano
  • 1/2 teaspoons paprika
  • 1 1/2 teaspoons ground cumin
  • 1 teaspoon sea salt
  • 1 teaspoon black pepper
  • taco toppings
  • shredded lettuce
  • jalapeno chilies
  • guacamole


  1. In a large frying pan over medium high heat, sweat the onion in 1 tbsp. oil. Stir frequently, about 4-5 minutes until the onion is translucent. Add the garlic and spice mixture and cook for another minute or two, stirring frequently. You don’t want to burn the spices just crank up the flavor by cooking them.
  2. While you are cooking this, warm the tortillas. You can do this in the oven or microwave. I just place them on the burner behind my frying pan and let them warm up while I cook the filling, this way I don’t have to turn on the oven.
  3. Add the lentils and stir to combine. Add the vegetable broth and using a potato masher or fork, gently mash the lentils until they start to look like ground meat. Cook another few minutes until hot. If the lentils start to dry out, add another tbsp. or two of vegetable broth (can also use salsa here)
  4. Place a heaping spoonful or two into the taco shell and add your fillings. The filling will make about 10-12 tacos, depending on how stuffed you like them!
Chef: Delish Knowledge




Your browser is out-of-date!

Update your browser to view this website correctly.

Get More Information