Tacos de lentejas are tacos made with lentils as the main filling. They are a vegetarian or vegan alternative to traditional meat-based tacos. Lentils are cooked and seasoned with various spices and herbs to create a flavorful and protein-rich filling.
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.