Tasty Lentil Tacos Recipe - Allrecipes.com
Tasty Lentil Tacos Recipe
  • READY IN 50 mins

Tasty Lentil Tacos

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    10 mins
  • COOK

    40 mins
  • READY IN

    50 mins

Directions

  1. 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.
  2. Pour chicken broth into skillet and bring to a boil. Reduce heat to low, cover the skillet, and simmer until lentils are tender, 25 to 30 minutes.
  3. Uncover the skillet and cook until mixture is slightly thickened, 6 to 8 minutes. Mash lentils slightly; stir in salsa.
  4. Serve about 1/4 cup lentil mixture in each taco shell.
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Reviews More Reviews

Most Helpful Positive Review
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.

 
Most Helpful Critical Review
Apr 16, 2014

I found it to be too salty even though I love salt. May try again after making modifications. The lentils took way loger to soften than indicated in recipe.

 

109 Ratings

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.

 
Oct 29, 2012

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

 
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 :)

 
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!

 
Jul 10, 2013

Great texture. That is normally the hang up with me and my family. The taste can be amazing but if we don't like the texture I won't make it again. My youngest son, the pickiest, thought this mimicked ground beef exactly. My husband, the omnivore, thought it was good...drowning in condiments. I served these as nachos instead of tacos. Made pico de gallo and guacamole to go with it and we scarfed this down! I cooked my lentils down with brown rice and I think that was a good choice for us. 3/4 cup lentils 3/4 cup brown rice 4 cups 'beef' broth. I will most certainly be making this again and again.

 
Jul 23, 2013

With the exception of having older lentils which required more cooking time, this turned out extremely well! I, too, used homemade taco seasoning and veggie broth for our Meatless Monday dinner. Since I was serving this to our 5 year-old DD, I used an organic mild salsa from Muir Glen to taste. Meat-loving hubby enjoyed this too, and we both thought the lentils would also make a yummy filling for bean quesadillas as well. Used soft taco shells (personal preference), quesadilla queso (what I had on hand), shredded lettuce, guacamole (and a little extra hot salsa for me & the hubby), these were delicious, nutritious, and a cinch to get on the table. Will 100% make again and will happily recommend to others!

 

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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.

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