Recipe by MK!
"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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finely chopped onion
clove garlic, minced
dried lentils, rinsed
taco seasoning, or to taste
1 2/3 cups
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.
The lentils took much longer to cook and I had to add more water. My husband really like them, I thought they were just ok. Did add the salsa as they were cooking.
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.
Great use of lentils. Didn't change a thing. Turned out great. Will make it again and again.
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!
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 :)
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.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Tasty Lentil Tacos
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 90
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