Spiced Lentil Tacos
Submitted by happyzhangbo
Smoky, hearty lentil tacos loaded with chipotle sour cream, fresh lettuce, tomatoes, and cheese. A low-fat vegetarian taco night that even meat lovers will devour.
YIELD
4 servingsPREP
10 minCOOK
41 minREADY
55 minForget everything you think you know about meatless tacos.
These lentil tacos are loaded with so much smoky, cumin-laced flavor that nobody at the table will miss the ground beef.
Brown lentils get simmered in vegetable broth with taco seasoning until they’re tender, then mashed into a thick, scoopable filling that holds its own in a crispy shell.
The real kicker? A chipotle-spiked sour cream that brings smoky heat to every single bite.
Kitchen Tips
- Mash the lentils to your preferred texture. Leave them chunkier for more bite, or go smoother for a refried-bean vibe.
- Use half the chipotle pepper if you’re feeding kids or heat-sensitive eaters. The adobo sauce alone packs plenty of smoky flavor.
- Warm your taco shells in the oven for 3 to 4 minutes before filling. A crisp, warm shell makes all the difference.
Variations
- Make it vegan by swapping the sour cream for cashew cream and skipping the cheese.
- Go soft shell with warmed flour or corn tortillas for a street taco feel.
- Add fresh toppings like diced avocado, pickled red onion, or a squeeze of lime for extra brightness.
Ingredients
Directions
Heat oil in large skillet over medium-high heat.
Cook onion, garlic and salt until onion begins to soften, 3 to 4 minutes.
Add lentils and taco seasoning.
Cook until spices are fragrant and lentils are dry, about 1 minute.
Add broth; bring to a boil.
Reduce heat, cover and simmer until lentils are tender, 25 to 30 minutes.
Mix sour cream, chile and adobo sauce in a bowl.
Uncover lentils and cook until mixture thickens, 6 to 8 minutes.
Mash with a rubber spatula.
Spoon ¼ cup lentil mixture into each taco shell.
Top with 2 heaping teaspoons sour cream mixture, lettuce, tomato and cheese.
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