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.
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.
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Spicy Lentil Tacos
- 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
- 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.
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.
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.