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Spicy Lentil Tacos

Name: Spicy Lentil Tacos
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Ingredients: 1 cup lentils (dried); 2 1/4 cup water; 1 bell pepper (red, finely diced); 14 ounces diced tomatoes (diced, can up to 15 ounces); 1 tablespoon chili powder; 2 teaspoons cumin; 2 teaspoons onion powder; 1 teaspoon ancho chili powder; 1 teaspoon oregano; 1 teaspoon sea salt; taco shells and condiments for serving

Published: April 16, 2016. Last Updated: July 28, 2020 by: Ginny McMeans

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Spicy Lentil Tacos are easy and they are one of the healthiest meals you can serve. Kids of all ages love them and that includes us adults. 30 minutes from start to finish.

Spicy Lentil Tacos is an easy recipe we have been eating around here for years.

In fact, way at the bottom of this page is the first pic I ever took of these tacos. I've practiced my photography a bit since then. Still not tooooooo bad.

All the filling ingredients go into one pot to cook for about a half hour and that is it. Simple is as simple does.

Below is the first photo I ever took of these tacos - about 4 years ago. I've got the color a bit better in the newer photos. 🙂 It is still just as delicious as always.

Yummy Lentil Tacos Recipe is both healthy and delicious

When I was first experimenting with the ingredients for this recipe it turned out that I was trying too hard.

There was much to much work and the recipe was not benefiting from it. So I parred the fillings down and kept it simple.

Now there is this delicious dish to enjoy and if you want to double or triple the recipe it freezes perfectly.

Spicy Lentil Tacos are easy and they are one of the healthiest meals you can serve.

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Spicy Lentil Tacos

Ginny McMeans

Spicy Lentil Tacos one of the healthiest meals you can serve.

5 from 4 votes

Print Recipe

Prep Time 5 mins

Cook Time 25 mins

Total Time 30 mins

Course Main Course

Cuisine Tacos

Servings Servings

Calories 135 kcal

Ingredients

1 cup lentils dried
2 1/4 cup water
1 bell pepper red, finely diced
14 ounces diced tomatoes diced, can up to 15 ounces
1 tablespoon chili powder
2 teaspoons cumin
2 teaspoons onion powder
1 teaspoon ancho chili powder
1 teaspoon oregano
1 teaspoon sea salt
taco shells and condiments for serving

Instructions

Add all the ingredients into a large saucepan that has a cover.
Bring to a boil and cover.
Turn down to medium low heat.
Cook 25 minutes or until liquid is absorbed and the lentils are tender.

Nutrition

Serving: 12ouncesCalories: 135kcalCarbohydrates: 24gProtein: 9gSodium: 413mgPotassium: 490mgFiber: 11gSugar: 3gVitamin A: 910IUVitamin C: 32.9mgCalcium: 52mgIron: 3.6mg

Tried this recipe?Let us know how it was!

IF SERVING NOW or in a COUPLE OF DAYS:

Heat through right before serving. Use your favorite taco shells and I like to put a tablespoon of salsa along the bottom of my taco. Then scoop in as much filling as you like leaving room for lettuce, avocado and maybe some onions. Anything you like.

IF FREEZING:

Let cool to room temperature and then pack in rigid sided freezer containers.

TO PREPARE AFTER FREEZING:

Remove from the freezer and put in the refrigerator a few (4 to 6) hours before serving. Put the filling in a saucepan to heat through and serve.

A very nice accompaniment to these tacos is this.