READY IN 50 mins

Tasty Lentil Tacos

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Read Reviews (34)

"This fun taco dish is both healthy and delicious. It will be a hit with the entire family! Serve with your favorite taco fillings, such as sour cream, chopped tomatoes, shredded lettuce, and Cheddar cheese." — MK!

Directions

Heat oil in a skillet over medium heat; cook and stir onion and garlic until tender, about 5 minutes. Mix lentils and taco seasoning into onion mixture; cook and stir for 1 minute.
Cover lentils with chicken broth and bring to a boil. Reduce heat to low; cover and simmer until lentils are tender, 25 to 30 minutes.
Uncover and cook until mixture is slightly thickened, 6 to 8 minutes. Mash lentils slightly; stir in salsa.
Serve about 1/4 cup lentil mixture in each taco shell; top with lettuce, tomatoes, Cheddar cheese, and sour cream.

Kitchen-Friendly View

PREP 10 mins
COOK 40 mins
READY IN 50 mins

Reviews More Reviews

Sep 14, 2012

This is so much better than it has any right to be, and has quickly become one of my favorite recipes! It's very friendly to dietary restrictions and easily becomes vegan. Be sure to stir in the salsa with the lentils at the end... it has a significant impact on the overall flavor and texture.

—xayide

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Aug 06, 2012

We really enjoyed this dish. I used Taco Seasoning I (AR). Easy and yummy served this with Easy Authentic Spanish Rice (AR). My lentils took about 40 minutes before they softened up. Even my kids and hubby really enjoyed these. Great for a "Meatless Monday" dinner :)

—Rae

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44 Ratings

Oct 29, 2012

Great use of lentils. Didn't change a thing. Turned out great. Will make it again and again.

—mixingmedias

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Feb 06, 2013

This was a very good Taco Dish. I was skeptical since it lacked meat; however it's filled with flavor and quite filling. I made a few changes to the original recipe: -I used Corn Oil since I had no canola oil. The corn oil didn't seem to conflict with the meal's harmony. -I tried some with chopped tomatoes, but it took away from the overall flavor. I'll omit chopped tomatoes in the future, or at least cook/grill the tomatoes prior. -I added cilantro. This addition made it perfect! Many Mexican-style meals call for cilantro anyway, and I intend to use it whenever I cook this meal again. One taco filled me up, and there were lots of leftovers for breakfast/lunch meals I can bring to work. When I have a cute eccentric vegetarian girl over, I'll be sure to make her this and disable her with a filled satisfied belly…that way she wouldn’t be able to escape my advancements. >:-) Overall it was a very good, low-maintenance, filling and abundant meal worth the preparation. Will recommend to friends, and especially cute eccentric vegetarian girls.

—Vincent J. Marotta III

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Nov 13, 2012

I love lentils, and this was a good way to use them. I added chopped veggies like green peppers, zucchini, and cauliflower, some corn and a can of green chilies. I froze servings in a muffin pan and popped them out in a freezer bag to have for later. Thank you for this recipe!

—veggielover

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Feb 20, 2013

Who thought in a million years that I could turn my meat loving husband into a now HUGE lentil taco lover!? Oh my did he ever love this. I'd made it before so I already knew it was amazing and was so anxious for him to try it. My only change was making my own taco seasoning to help cut down on the salt. I feel so good serving this to my family and especially to my daughter who is seven month pregnant. Nothing healthier than legumes! Thank you so very much for a great recipe!

—LINDA MCLEAN

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Nov 06, 2012

I usually make a from scratch version of this but I admit I love Taco Bell taco seasoning so this is a perfect use of their taco kit. I do sub beef broth for chicken and triple the garlic.

—PAMELA D. aPROpos of nothing

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Feb 19, 2013

I wanted to like this more than I did, but it could have just been expectations vs reality so no real points off for that one. My reason for giving it 4 stars instead of 5 is because it was extremely watery! I followed the directions exactly and even after letting it simmer uncovered it was still more like a stew/chili than a taco. I ate it that way anyways and then strained the rest in a colander, which resulted in a much better consistency. I'll probably reduce the broth next time by 1/3 cup and see how that goes.

—stephiquinone

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Nutrition

Calories
304 kcal
15%

Carbohydrates
44.2 g
14%

Cholesterol
1 mg
< 1%

Fat
10 g
15%

Fiber
9.2 g
37%

Protein
9.4 g
19%

Sodium
714 mg
29%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Tasty Lentil Tacos

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 304
Calories from Fat: 90

% Daily Value *
Total Fat 10g 15 %
Saturated Fat 1.9g 10 %
Cholesterol 1mg < 1 %
Sodium 714mg 29 %
** Potassium 412mg 12 %
Total Carbohydrates 44.2g 14 %
Dietary Fiber 9.2g 37 %
Protein 9.4g 19 %
Sugars 3.2g
Vitamin A 2 %
Vitamin C 5 %
Calcium 8 %
Iron 26 %
** Thiamin 22 %
** Niacin 21 %
** Vitamin B6 17 %
** Magnesium 24 %
** Folate 75 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.