Lentil Tacos

Protein and fiber-packed lentils make a tasty stand-in for meat in these tacos.

Make it a meal when you serve with a tropical salad by combining equal parts of chopped mango, pineapple and jicama dressed with a squeeze of lime juice, salt and pepper.

Serves: 4Prep: 15 minutesCook: 30 minutesTotal: 45 minutes

Serves: 4


  • 1 tablespoon canola oil
  • 1 small onion, chopped
  • 1 teaspoon minced garlic
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1⁄2 teaspoon ground chipotle chile pepper
  • 1⁄2 teaspoon coarse salt
  • 1⁄2 cup dried lentils, rinsed
  • 1 1⁄2 cups low sodium vegetable broth
  • 12 small corn tortillas, warmed
  • 1 cup Mexican style shredded cheese
  • 3⁄4 cup pico de gallo
  • 1⁄4 cup chopped cilantro


  • Heat oil in a large skillet over medium heat; add onion, garlic, cumin, paprika, chipotle and salt. Cook 2-3 minutes until fragrant. Add lentils and broth; bring to a boil, reduce to a simmer and cover. Cook 25-30 minutes until lentils are tender.
  • Fill tortillas with seasoned lentils and top with cheese, pico de gallo and cilantro. Refrigerate leftovers.