Lentil tacos swap the out the ground beef, but they’re still full of the same Tex-Mex seasonings you love. Add your favorite toppings and dig in!
Vegan Lentil Taco Recipe
There are so many meat substitutes at the grocery store these days, but one of the best swaps for ground beef is natural (and a lot less expensive): lentils! I’m often asked for more plant-based, high-protein recipes — and with 19 grams of fiber, these lentil tacos deliver! They have an earthy flavor and a texture that makes them a great stand-in for beef, and this lentil taco meat is the perfect example. These lentil tacos are an easy vegan recipe, but they’re so delicious, even the meat eaters in your family will devour them. (If you love lentils, be sure to try my Lentil Bolognese and Lentil Salad too!)
Why These Vegan Tacos Belong on Your Menu
I’m often asked for more plant-based, high-protein recipes — and these lentil tacos deliver! Packed with bold flavors and wholesome ingredients, they’re sure to become a family favorite.”
- A budget-friendly meal. Lentils are incredibly affordable and a great source of plant-based protein. Incorporating them into your meals is an easy way to save money on groceries.
- Healthy alternative. Lentils are a whole food substitute for ground beef—and even if you do eat meat, you’ll appreciate the fiber and nutrients in this lentil taco meat.
- Great for meal prep. This is a recipe that comes together with very little effort and it also stores really well so you can make the lentil taco filling and pop it in the fridge for later in the week.
What You’ll Need
Here’s a list of the ingredients you’ll need to make these lentil tacos. Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Avocado oil – You can also use olive oil or another oil you like for cooking.
- Red onion and garlic – Adds depth and flavor to the lentil taco meat. Yellow onion is fine too.
- Tomato – For some tanginess and sauciness, to keep the lentil filling from being dry.
- Seasonings – I use onion powder, garlic powder, chili powder, cumin, smoked paprika, dried oregano, and salt for a homemade Taco Seasoning Recipe.
- Brown lentils – Rinse these well and pick them over for pebbles. Green lentils will also work.
- Low-sodium vegetable broth or water – Also for moistening the lentil taco filling.
For Assembling:
- Corn Tortillas – Or use flour tortillas if you prefer them.
- Toppings – Like red onion, cilantro, Pico de Gallo, avocado, Guacamole, or hot sauce.
How to Make Lentil Tacos
Here’s a step-by-step guide to help you visualize the process of making these lentil tacos. The complete written recipe is at the bottom of the page.
- Cook the onion. Heat the oil in a skillet over medium-high. Add the onion and cook for about 4 minutes, or until softened.
- Add the garlic and tomato. Stir them in and cook for another 4 minutes, until the tomatoes are soft.
- Simmer. Stir in the seasonings, lentils, and water or broth. Cover and reduce the heat to low; simmer for 30 to 45 minutes, or until the lentils are cooked through and most (but not all) of the water is absorbed.
- Process. Add half of the lentils to a food processor and pulse until smooth. Stir back into the pan.
- Finish. Char the tortillas on the stovetop, then top them with the lentil taco meat and your desired toppings.
Tips and Variations
These simple tips will help you make sure your lentil tacos turn out perfect.
- Don’t use red lentils. Their texture is too mushy and not ideal for tacos. They break apart completely when cooked!
- Skip the tortillas. If you want to enjoy a lower carb option, use lettuce leaves instead. You can also spoon the lentil mixture over a Baked Sweet Potato.
- Make them vegetarian. If you’re not vegan, you can add a drizzle of crema (mix sour cream with a squeeze of lime juice, a pinch of cumin, and a little salt) or a sprinkle of crumbled cotija cheese.
- Use the lentil filling for other things. Add it to salads, quesadillas, nachos, burritos, burrito bowls, and more!
- Toppings: Top with salsa or shredded red cabbage.
How to Store & Reheat Leftovers
- Refrigerator: Store leftover lentil tacos in an airtight container in the refrigerator for up to 3 days. It’s best to store the filling separately from the other components.
- Freezer: You can also freeze the lentil filling in an airtight container or freezer bag for up to 3 months. Thaw in the fridge before reheating.
- To reheat: Warm leftover lentil filling in the microwave or on the stovetop over medium-low heat; if needed, add a splash of broth or water to moisten the filling a bit.
More Taco Recipes You Will Love
Craving more taco night dinner ideas? Check out these six delicious taco recipes to inspire your next meal!
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Heat the avocado oil in a skillet over medium high heat. Add the onion and cook, stirring occasionally, until slightly softened, about 4 minutes. Add the garlic and tomato and cook until the tomatoes have softened, about 4 minutes. Add spices and salt and stir to combine. Add the lentils and the chicken broth or water. Stir to combine and bring the mixture to a boil. Cover the pan and turn the heat down to low to simmer. Cook for 30 to 45 minutes, until the lentils are tender and most of the water has been absorbed.
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Turn the heat off and carefully transfer ½ of the mixture to a food processor fitted with the blade attachment. Process the mixture until smooth. Transfer the blended mixture back to the pan and stir to combine.
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Char the tortillas over an open flame on the stove about 30 seconds on each side.
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Assemble tacos with 1/4 cup lentils on each, topped with red onion and chopped cilantro.
Last Step:
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Calories: 374 kcal, Carbohydrates: 66 g, Protein: 16 g, Fat: 7 g, Saturated Fat: 1 g, Polyunsaturated Fat: 2 g, Monounsaturated Fat: 3 g, Sodium: 634 mg, Potassium: 721 mg, Fiber: 19 g, Sugar: 5 g, Vitamin A: 936 IU, Vitamin C: 12 mg, Calcium: 116 mg, Iron: 5 mg
