Smoky Lentil Tacos
Lentils cooked with chipotle peppers, smoked paprika, and cumin develop a deep, smoky flavor that fills corn tortillas without needing any meat. The texture is hearty and satisfying, and fresh toppings like salsa, cilantro, and lime brighten the whole taco. From start to finish, these take about 35 minutes.
Equipment
- Large skillet
- Medium saucepan
- Chef's knife
- Cutting board
Ingredients
For the Taco Filling:
- 1 tablespoon olive oil extra virgin preferred
- 1 medium yellow onion finely diced
- 3 cloves garlic minced
- 1 cup dry brown lentils rinsed well
- 2 ½ cups vegetable broth low-sodium recommended
- 1 teaspoon smoked paprika
- ½ teaspoon ground cumin
- 1 teaspoon chipotle chili powder adjust to taste for heat
- 1 tablespoon tomato paste
- 8 small corn tortillas warmed
For the Toppings:
- 1 cup shredded lettuce romaine or iceberg
- 1 medium avocado sliced or diced
- ½ cup cherry tomatoes halved
- ¼ cup vegan sour cream or cashew crema
- 2 tablespoons fresh cilantro chopped, for garnish
Instructions
- In a medium saucepan, combine lentils and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 25–30 minutes, or until lentils are tender but not mushy. Drain any excess liquid.
- In a large skillet over medium heat (350°F / 175°C), heat olive oil. Add diced onion and sauté for 5–6 minutes, until softened and golden.
- Stir in minced garlic and cook for 1 minute more, until fragrant. Add smoked paprika, cumin, chipotle chili powder, and tomato paste. Toss in cooked lentils and stir to coat evenly. Cook for another 3–4 minutes, stirring occasionally, until deeply aromatic and slightly thickened.
- Warm the tortillas either by gently heating them in a dry skillet or wrapping them in foil and placing in a 300°F (150°C) oven for 5 minutes.
- Assemble tacos by spooning lentil mixture into tortillas. Top with shredded lettuce, avocado slices, cherry tomatoes, a dollop of vegan sour cream, and a sprinkle of fresh cilantro.
Notes
- For extra depth, add a splash of soy sauce or liquid smoke to the lentils while cooking.
- Swap chipotle chili powder for smoked chipotle peppers in adobo sauce if you like it smokier and spicier — just use 1–2 teaspoons minutely chopped.
- Pressed for time? Use pre-cooked lentils (1 ½ cups cooked) and cut cooking time by 15 minutes.
- If you're oil-free, use a splash of broth to sauté the onions.
Nutrition
Calories: 469kcalCarbohydrates: 68gProtein: 18gFat: 16gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gSodium: 734mgPotassium: 981mgFiber: 23gSugar: 7gVitamin A: 1060IUVitamin C: 16mgCalcium: 97mgIron: 5mg
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