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–+ servings
Two spicy lentil tacos are leaning against each other on a white [late with avocado and salsa on the side.
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5 from 7 votes

Vegan Lentil Tacos

Perfect for busy weeknights, quick, & easy to make with basic pantry items. These tacos are packed with delicious flavor and a meaty texture everyone will love.
Course Main Course
Cuisine Tacos
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 6 Servings
Calories 135kcal
Author Ginny McMeans

Ingredients

  • 1 cup lentils dried
  • 2 ¼ 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.

Notes

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.

Nutrition

Serving: 12ounces | Calories: 135kcal | Carbohydrates: 24g | Protein: 9g | Sodium: 413mg | Potassium: 490mg | Fiber: 11g | Sugar: 3g | Vitamin A: 910IU | Vitamin C: 32.9mg | Calcium: 52mg | Iron: 3.6mg