Tacos de Lentejas are the perfect addition to your taco night! The lentil mixture is loaded with Mexican flavors and aromas, so delicious that you won’t even think those tacos are vegan, gluten-free, and high-protein based!
Tacos de Lentejas are a variation of traditional tacos that use lentils as the main protein source instead of meat. Lentils are small legumes that are high in protein, fiber, and various nutrients, making them a popular choice for vegetarian and vegan dishes.
To make tacos de lentejas, the lentils are cooked until tender and seasoned with various spices and herbs to add flavor. The cooked legumes are then typically served in warm corn tortillas along with a variety of toppings and condiments such as lettuce, guacamole taco sauce, and onions.
The lentils provide a hearty texture and absorb the flavors of the seasonings, making them a satisfying and flavorful filling for tacos.
Ingredients
- Lentils: I used dried brown lentils to make the taco “meat”. You can also use green lentils.
- Vegetables: Tomatoes, onions, jalapeño peppers, and red bell peppers. I didn’t discard the seeds and veins from jalapeños but feel free to do it if you don’t like your food too spicy.
- Spices: I used a mix of spices, such as smoky paprika (you can substitute it with chili powder), cumin, oregano, marjoram, garlic, salt, and pepper. If you have taco meat seasoning in your pantry, you can use that too.
- Tortillas: I suggest making your own corn tortillas for those tacos, homemade tortillas are just more delicious!
- Salsas: My favorite salsa for tacos is guacamole salsa, so I went for it. But actually other salsas works just well for tacos, such as molcajete salsa, pico de gallo, fake guacamole, or tomatillo salsa.
Toppings: I topped my tacos with shredded lettuce, diced red onions, vegan sour cream, and cheese. Other toppings such as Mexican cabbage salad or red pickled onions are also nice additions for lentil tacos.
How To Make Tacos De Lentejas
Wash and place lentils in a pot along with one garlic clove, 1 bay leaf, and a pinch of salt. Cover with water and boil until al dente.
TOP TIP: Before cooking the lentils, rinse them thoroughly under cold water and remove any debris or stones. This step helps ensure that your lentils are clean and ready to cook.
On a large skillet or non-stick pan, heat the oil over medium heat. Add bell peppers first and cook, stirring constantly for about 3 minutes.
Then add onions and jalapeño peppers and sauté for 3 minutes or until onions are translucent and soft.
Add tomatoes and cook for 1 minute—season with salt, pepper, cumin, garlic, and paprika.
Stir for 1 minute to allow the spices to release their aroma and flavor.
Drain the lentils from the cooking water and add them to the pan. Cook for one minute.
Pour in one and a half cups of vegetable stock or water, mix, and bring to a gentle simmer.
Let the lentil taco meat cook until almost all liquids are gone and the vegetables are nicely cooked through.
Adjust seasonings to taste and turn off the heat. Mix in the fresh cilantro and set aside.
Assemble the lentil tacos
- Warm up your tortillas on a pan or skillet, you can use a little bit of oil or just place them onto the smoky hot pan and warm for about half a minute on each side.
- Lay flat a tortilla on a plate and add two spoonfuls of the lentil taco meat.
- Top with lettuce, onions, and guacamole salsa, and finish with a squeeze of lime. Enjoy!
Recipe Notes
- Opt for green or brown lentils for tacos de lentejas, as they hold their shape well during cooking and provide a satisfying texture. Avoid red lentils, as they tend to become mushy.
- As a general rule, simmer the lentils in water or vegetable broth for about 20-30 minutes. It’s important to avoid overcooking, as you want the lentils to retain some texture.
- You can also use canned lentils (plain, not flavored). Just drain them from the storage water before adding them to the pan.
- If the lentils are of good quality and not too old, you don’t need to soak them before cooking them.
- Explore different sauces and condiments to drizzle over your lentil tacos. Salsa, hot sauce, cilantro creamy sauce, or a tangy yogurt-based sauce can all complement the flavors of the lentils.
- Use the leftovers of your lentil taco meat to make burritos, taco salad, or just more vegan tacos!
Store
If you got leftovers of the lentil meat mixture, place them in an airtight container and store them in the fridge for up to 3 days. To reheat the mixture, add a splash of water and heat in a pan on the stove.
This recipe freezes wonderfully too. Place leftovers in zip bags or a freeze-proof container and freeze them for up to 3 months.
When craving some tacos thaw and reheat the lentil mixture and assemble your tacos de lentejas as per instructions.
FAQ
Are lentils a good substitute for meat?
Yes. Lentils are an excellent source of plant-based protein, containing around 18-26 grams of protein per cooked cup (depending on the lentil variety). This makes them a nutritious alternative to meat, which is traditionally high in protein.
Lentils are packed with essential nutrients such as fiber, iron, folate, potassium, and magnesium. They are also low in fat and cholesterol-free.
How long does it take to cook lentils?
Green or brown lentils usually take about 20-30 minutes to cook. They maintain their shape well and have a slightly firm texture even when fully cooked, making them perfect for tacos de lentejas!
More Taco Recipes
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Tacos de Lentejas
Ingredients
- 1 ½ cups dried lentils (washed and drained)
- 1 medium red bell pepper (diced)
- 1 medium white onion (chopped)
- 2 medium tomatoes (diced)
- 2 Tablespoons cilantro (finely chopped)
- 2 jalapeño peppers (chopped)
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- 1 teaspoon hot paprika
- 2 cloves garlic (minced)
- 1 clove garlic (skin on)
- 1 bay leaf
- 3 Tablespoons olive oil
- 1 ½ cups vegetable stock (or water)
- salt & pepper (to taste)
For tacos
- 16 corn tortillas
- 4 cups iceberg lettuce (chopped)
- 1 medium red onion (diced)
- Mexican crema (optional)
- salsa guacamole
- limes
Instructions
- Place lentils in a pot along with one garlic clove, 1 bay leaf, and a pinch of salt. Cover with water and boil until tender.
- Heat the oil over medium heat in a large pan. Add bell peppers first and cook, stirring constantly for about 3 minutes.
- Add onions and jalapeño peppers and sauté for 3 minutes or until onions are translucent and soft.
- Add tomatoes and cook for 1 minute—season with salt, pepper, cumin, garlic, and paprika. Cook for 1 minute.
- Drain the lentils from the cooking water and add them to the pan. Cook for one minute.
- Pour the vegetable stock or water, mix, and bring to a gentle simmer. Let the lentil taco meat cook until almost all liquids are gone and the vegetables are nicely cooked through.
- Adjust seasonings to taste and turn off the heat. Mix in the fresh cilantro and set aside.
Assemble the lentil tacos
- Warm up your tortillas on a pan or skillet, you can use a little bit of oil or just place them onto the smoky hot pan and warm for about half a minute on each side.
- Lay flat a tortilla on a plate and add two spoonfuls of the lentil taco meat.
- Top with lettuce, onions, and guacamole salsa, and finish with a squeeze of lime. Enjoy!
Notes
- Opt for green or brown lentils for tacos de lentejas, as they hold their shape well during cooking and provide a satisfying texture. Avoid red lentils, as they tend to become mushy.
- As a general rule, simmer the lentils in water or vegetable broth for about 20-30 minutes. It’s important to avoid overcooking, as you want the lentils to retain some texture.
- Use the leftovers of your lentil taco meat to make burritos, tostadas, or a taco salad.
Hi Maricruz, Just wanted to let you know your Lentil Taco Meat recipe was featured on Flipboard today. Here is the link: https://flipboard.com/@stellak2020/5-plant-based-taco-recipes-lfgkp35bggf8bbd0 Hope all is well with you!
Hi Stella, thank you! :)
I love this Mexican Vegan lentil tacos recipe. One of my most favourite chefs for a reason .
It’s been really delicuous to follow your mexican recipes! The way you use tortillas and sauces in so many things is incredible! I’m loving the spicy taste! It is simple and it can be a great solution for a fast meal!