Lentil Tacos With Salsa

These vegan-friendly Lentil Tacos with Salsa are a flavorful fiesta in every bite! Soft corn tortillas wrap around tender lentils infused with cumin, smoked paprika, and a hint of spice, paired with a zesty fresh tomato salsa.

The perfect blend of textures and flavors to satisfy your taco cravings!

Ready Time

2 hrs

Yields

8 servings

Ingredients

For the Lentils:
1 cup dried brown or green lentils, rinsed and drained
2 cups water or vegetable broth
1 tablespoon olive oil
1 small onion, diced
2 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
For the Salsa:
2 cups diced fresh tomatoes
1 cup diced red onion
1/2 cup diced fresh cilantro
2 jalapeño peppers, seeded and finely chopped
2 tablespoons lime juice
1 teaspoon salt
For the Tacos:
8 corn tortillas
Vegetable oil for brushing
Salt for sprinkling
Shredded lettuce, diced tomatoes, diced avocado, crumbled queso fresco, and sour cream for toppings

Instructions

Rinse the lentils and drain them well. In a medium saucepan, combine the lentils and 2 cups of water or vegetable broth.

Bring to a boil, then reduce the heat to a simmer and cook until the lentils are tender, about 20-25 minutes.

Drain and set aside. In a large skillet, heat the olive oil over medium heat.

Add the diced onion and cook until softened, about 5 minutes.

Add the minced garlic and cook for an additional minute. Stir in the cumin, smoked paprika, salt, and black pepper.

Cook for 1-2 minutes, until the spices are fragrant.

Add the cooked lentils to the skillet and stir to combine with the spice mixture. To make the salsa, combine the diced tomatoes, red onion, cilantro, jalapeño peppers, lime juice, and salt in a bowl.

Stir to combine.

Brush the corn tortillas with a little vegetable oil and sprinkle with salt. Assemble the tacos by spooning the lentil mixture onto a tortilla, followed by a spoonful of the tomato salsa.

Top with your desired toppings, such as shredded lettuce, diced tomatoes, diced avocado, crumbled queso fresco, and sour cream.

Notes

Here’s the deal, lentils can be a bit finicky, so make sure to rinse them really well before cooking to get rid of any impurities. For the salsa, use the freshest ingredients you can find, especially the tomatoes and cilantro – it makes a big difference in the flavor.

If you like a little more heat, don’t seed the jalapeños or add more to taste.

When cooking the lentils, keep an eye on the water level and add more as needed. You want them to be tender, but not mushy.

And don’t skip the step of stirring in the spices – it really makes the flavors pop! For the tacos, don’t overload them with the lentil mixture – you want to be able to fold them easily.

Get creative with your toppings, but honestly, you can’t go wrong with a classic combo like avocado and sour cream.