Who doesn’t love an easy vegan taco recipe? This is the perfect summertime taco recipe, it’s refreshing and has so much flavor packed in, perfect for your next backyard picnic. Green lentils are an amazing substitute for ground meats since they hold their shape so well after being cooked and they also have a great peppery flavor that really adds to the flavor of these tacos. We also love how the cilantro and limes contrast those peppery and spicy flavors.
Pair these tacos with a blended margarita and kick your feet up!
2 cups green lentils, cooked (1 cup dry lentils)
1 onion, finely diced
1 TBSP vegetable oil
1-2 cloves minced garlic
¼ cup vegetable broth
Taco toppings (Salsa, Cilantro, Limes, Guacamole, Lettuce)
1 TBSP chili powder
¼ tsp garlic powder
¼ tsp onion powder
¼ tsp red pepper flakes
¼ tsp dried oregano
½ tsp paprika
1 ½ tsp ground cumin
1 tsp sea salt
1 tsp black pepper
1. Rinse the green lentils, then place in a saucepan, covering with water by 2-3 inches. Bring to a boil and simmer until lentils are tender, usually about 20-25 minutes.
2. Heat oil in a large frying pan over medium to medium-high heat and add onion. Stir frequently until the onion is translucent. Add garlic and spice mix (or taco seasoning) for another 2 minutes stirring frequently.
3. Add the lentils and combine with the spice mixture, then add the vegetable broth and gently mash the lentils with a fork or potato masher until it has the appearance of ground meat. Cook until hot. You can add another tablespoon or two of vegetable broth or salsa if the lentils are getting too dry.
4. Fill up your tortillas, add toppings, and squeeze some fresh lime juice on top.