Description

These Lentil Tacos are a flavorful, hearty vegetarian alternative to traditional tacos. Made with seasoned brown lentils simmered in spices and vegetable broth, then partially blended for a creamy texture, they are served on charred corn tortillas and topped with fresh red onion, cilantro, and optional pico de gallo or guacamole. Perfect for a nutritious, comforting meal in under an hour.

Ingredients

For the Lentil Filling

1 tablespoon avocado oil
1 small red onion, diced (about 1 cup)
2 cloves garlic, chopped
1 large tomato, chopped (about ¾ cup)
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon chili powder
1 teaspoon cumin
1 teaspoon smoked paprika
½ teaspoon dried oregano
1 teaspoon kosher salt
¾ cup dry brown lentils
2 ½ cups low sodium vegetable broth or water

For Serving

8 corn tortillas (or hard shell tacos)
½ red onion, chopped
½ cup chopped cilantro
Pico de gallo, diced avocado, guacamole, hot sauce (optional toppings)

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Instructions

Sauté the Aromatics: Heat the avocado oil in a skillet over medium-high heat. Add the diced red onion and cook, stirring occasionally, until slightly softened, about 4 minutes. Add the chopped garlic and tomato, then cook until the tomatoes have softened, about 4 more minutes.
Add Spices and Lentils: Stir in the onion powder, garlic powder, chili powder, cumin, smoked paprika, dried oregano, and kosher salt to combine everything evenly. Then add the dry brown lentils and pour in the vegetable broth or water. Stir well.
Simmer the Lentils: Bring the mixture to a boil, then cover the pan and reduce the heat to low. Let it simmer gently for 30 to 45 minutes until the lentils are tender and most of the liquid is absorbed.
Blend Half the Mixture: Turn off the heat. Carefully transfer half of the lentil mixture to a food processor fitted with the blade attachment. Process until smooth, then return the blended lentils to the pan and stir to combine. This creates a creamy texture while keeping some lentil pieces intact.
Char the Tortillas: Using tongs, char the corn tortillas over an open flame on the stove for about 30 seconds on each side. This adds a smoky flavor and pliability.
Assemble the Tacos: Spoon approximately ¼ cup of the lentil mixture onto each toasted tortilla. Top with chopped red onion, cilantro, and optional toppings like pico de gallo, diced avocado, guacamole, or hot sauce.

Notes

Using vegetable broth instead of water adds more flavor to the lentils.
Adjust the chili powder amount to your preferred spice level.
Partially blending the lentils creates a smooth yet textured filling—skip blending for chunkier lentils.
Charred tortillas give a nice smoky aroma, but you can warm them on a skillet if preferred.
These tacos are great for meal prep and can be refrigerated for up to 3 days or frozen for longer storage.