Name: Vegan Lentil Tacos
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Mexican
Ingredients: 1 teaspoon olive oil; 1 large white onion, diced; 2 cloves garlic, minced; 3/4 teaspoon cumin; 1 teaspoon chili powder; 1/4 teaspoon dried oregano; 1 cup French green lentils or brown lentils; 2 1/2 cups vegetable broth; 6 corn or flour tortillas; Optional toppings: avocado, pico de gallo, diced bell peppers, etc.

Description

These vegan lentil tacos are full of plant-based protein and easy to assemble. Top them with salsa or add your favorite taco toppings.

Ingredients

Scale

1 teaspoon olive oil
1 large white onion, diced
2 cloves garlic, minced
3/4 teaspoon cumin
1 teaspoon chili powder
1/4 teaspoon dried oregano
1 cup French green lentils or brown lentils
2 1/2 cups vegetable broth
6 corn or flour tortillas
Optional toppings: avocado, pico de gallo, diced bell peppers, etc.

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Instructions

In a large skillet, heat the olive oil over medium heat.
Add the onion and garlic and cook for 5 minutes, stirring to prevent burning.
Add the cumin, chili powder, and oregano and stir until the onion is coated.
Add the lentils and vegetable broth and bring to a boil.
Cover and simmer for 25-30 minutes until all the broth has been absorbed and the lentils are soft, but not mushy. You may need to add a bit more water if the lentils are still firm to the bite. If there is broth left in the pan, drain any excess liquid.
You can either use the lentils as-is, or you can pulse in a food processor for 8-10 seconds to get a more chunky “meaty” texture. This technique works best with french lentils.
Divide into taco shells and add toppings.