We love tacos and burritos at our house. These lentil tacos from Plant Based on a Budget are a great substitute for meat if you’re a meat eater. Lentils are low in calories and are loaded with nutrition. Just be sure to rinse them really well before cooking.
I added more of the spices than the original recipe. I felt that there wasn’t enough flavor the first time I made them. I also changed the preparation a little bit.
- 1 Cup of Uncooked Lentils, rinsed
- Oil for pan (about 1 tablespoon. I used olive oil)
- 1/2 Small Onion, diced
- 2 Cloves of Garlic, minced
- 1 Green Bell Pepper, diced
- 2 1/4 Cups of Vegetable Broth
- 4 teaspoons of Dried Minced Onion
- 4 teaspoons of Chili Powder
- 1.5 teaspoons of Garlic Powder
- 1/2 teaspoon of Salt
- 1 teaspoon of Paprika
- 1.5 teaspoons of Cumin
- 1/8 – 1/4 teaspoon of Cayenne Pepper. Use more or less depending on your heat preference.
- 1 teaspoon of Oregano
- 1 Tomato, diced
- 1 Avocado, diced
- 1 Cup of Shredded Lettuce
- Any other taco toppings you like
- Hard Tortilla Shells
Mix dried minced onion, chili powder, garlic powder, salt, paprika, cumin, cayenne, and oregano in a bowl and set aside.
Place oil in pan, add onion and green pepper. Cook for 3-4 minutes. Add garlic and cook 1 more minute.
Add lentils and seasoning mix. Cook for 1-2 minutes.
Add veggie broth, and bring to a boil.
Once boiling, cover and lower heat. Cook for 30 minutes, or until broth is absorbed and lentils are soft but not mushy.
Scoop into tortillas and top with tomatoes, avocado, lettuce, salsa and any other taco toppings you’d like.