Ingredients
Scale
- 1 cup brown or green lentils, rinsed
- 2 cups vegetable broth
- 1 tbsp olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper (any color), chopped
- 1 tsp chili powder
- 1/2 tsp cumin
- 1/4 tsp smoked paprika
- Salt and pepper to taste
- 1 lime, juiced
- Taco shells (corn or flour)
- Toppings: shredded lettuce, diced tomatoes, avocado, salsa, vegan sour cream
Instructions
- In a large pot, combine the rinsed lentils and vegetable broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until the lentils are tender. Drain any excess liquid and set aside.
- Heat olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and chopped bell pepper and cook for another 3-5 minutes, until slightly tender.
- Add the cooked lentils to the skillet with the vegetables. Stir in the chili powder, cumin, smoked paprika, salt, and pepper. Cook for 5-7 minutes, stirring occasionally. Stir in the lime juice.
- Warm the taco shells according to package directions. Fill each taco shell with the lentil mixture and top with your favorite toppings. Serve immediately.
Notes
- For a spicier version, add a pinch of cayenne pepper or a dash of hot sauce to the lentil mixture.
- Add other vegetables like corn, zucchini, or diced sweet potatoes for extra nutrients and flavor.
- Use different types of lentils, such as red lentils, for a slightly different texture.
- Serve with a side of Mexican rice or black beans for a complete meal.
- To make it gluten-free, ensure you use corn tortillas.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
- Diet: Vegan
Nutrition
- Serving Size: 2 tacos
- Calories: 350 Kcal
- Sugar: 4g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 15g
- Protein: 20g
- Cholesterol: 0mg