Lentil Tacos
"Whip up these simple vegan lentil tacos brimming with vibrant Tex-Mex taste, fiber, and plant-based protein — an excellent choice for meal prepping and a fun taco night!"
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Ingredients
- 1 tablespoon avocado oil
- 1 small red onion
- 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
- 8 corn tortillas
- ½ red onion
- ½ cup chopped cilantro
- pico de gallo
- 2 cloves garlic
- 1 large tomato
- 1 teaspoon onion powder
Instructions
- 1
In a skillet, warm the avocado oil over medium-high heat. Once hot, toss in the onion and sauté, stirring occasionally, until it begins to soften, roughly 4 minutes. Next, add the garlic and diced tomato, cooking until the tomatoes are tender, which should take about another 4 minutes. Incorporate the spices and salt, mixing well. Then, add the lentils along with the chicken broth or water. Stir everything together and bring the mixture to a boil. Once boiling, cover the skillet and reduce the heat to low, allowing it to simmer. Let it cook for 30 to 45 minutes, or until the lentils are soft and most of the liquid has been absorbed.
- 2
Once cooking is complete, turn off the heat and carefully transfer half of the lentil mixture into a food processor equipped with the blade attachment. Blend until smooth. Return the pureed mixture back to the skillet and mix thoroughly.
- 3
To prepare the tortillas, char them over an open flame on the stovetop for about 30 seconds per side, until they have a nice char.
- 4
For assembling the tacos, place 1/4 cup of the lentil mixture on each tortilla, and top with diced red onion and chopped cilantro.