Simple Lentil Tacos

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SourceRecipe from
Prep time10 minutes
Cooking time20 minutes
Total time30 minutes


Spicy, seasoned lentils star in these simple, satisfying tacos. Set up a taco bar with all the fixings and let your family or guests make their own. You can add hard taco shells or a meat-based filling as options, too.


1/2 cup
lentils, brown (rinsed (dry lentils))
1 tablespoon
olive oil
1/2 cup
onion (diced)
2 cloves
garlic (peeled and minced)
pepper, jalapeño (seeds removed, finely chopped)
1 cup
broccoli (finely chopped florets)
tomato (roughly chopped)
1 teaspoon
1 teaspoon
oregano, dried
1/2 teaspoon
chipotle powder
1/2 teaspoon
tortilla, corn (or lettuce leaves)


Place lentils in a one-quart pot and add 3 cups water. Bring to a boil, then reduce to a gentle simmer for 20 minutes. When lentils are done, drain gently and let cool.

In a large sauté pan, drizzle in olive oil and place over medium-high heat. Add the onions and stir, reducing the heat to medium when they begin to sizzle. Cook for about 5 minutes, until softened and starting to brown. Add the garlic, jalapeño, broccoli and tomatoes and stir. Cook for about 5 minutes, until the liquid in the pan has almost completely evaporated. Add the spices and stir to mix, then add the lentils and stir until mixed and heated through, being careful not to break up the lentils.

Place about a quarter cup of filling in the center of each tortilla or lettuce leaf, top with your favorite taco toppings, then fold in half and serve.

The taco filling keeps for up to 4 days, tightly covered, in the refrigerator.

Topping suggestions: salsa, avocado, red pepper, red onion, shredded cheese, cilantro


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