Tasty Lentil Tacos

Lentils step in for the “meat” in these tacos! Perfectly seasoned, hearty and filling, these budget-friendly, plant-based tacos are so good, even the meat eaters will love them.

It was a Saturday morning, I think, when I found this recipe. Weekdays are busy with work and things … so on weekends I love to lie in bed with my cats and surf around looking at recipes and thinking about what to do with my day. Sometimes I lay there for hours and all four cats join me. The two boys each have their special spots–Jupie loves to sleep in the corner at the top of the bed. I can just barely reach him to give him a little pet Every once in a while I run into a recipe that just intrigues me … and when that happens, I just leave the browser tab open on my phone and then eventually I find time to make it. Sometimes that tab is open for months, who knows, years?

When I saw these lentil tacos, I couldn’t wait to make them. I went digging in my cupboard and found just a little bit of lentils … I measured them out: 1/3 cup and the recipe called for 2/3 cup. Well, I thought, that’s fine, I’ll make half a recipe and if I like it, I’ll go buy more lentils.

And guess what? I freaking loved it … I tasted them after the lentils cooked and seriously could not believe the meaty taco flavor! The original recipe said to add salsa, but I prefer to drizzle (drench?) my tacos with lots of my homemade salsa so I stopped right there. I used all of my first half-batch on taco salads with romaine lettuce, fresh tomatoes, hot salsa, a bit of shredded salsa chicken, chopped sweet onions, Sriracha ranch and cashew salsa.

… so of course I went and bought more lentils on my very next trip to the store (a HUGE 4-lb bag … it was all they had … plus some taco shells so I could make proper tacos) and made a second batch. This time I made a full batch of lentil taco filling. After reveling in the joy of my tasty lentil tacos, I put the rest of my specially seasoned lentils in a jar and brought them with me to my parents’ house to share with the family. I just KNEW they were going to love them as much as I did.

We had planned to have tacos for lunch … my sister said her husband would HAVE to have meat, so I obliged and cooked up some taco meat too, figuring he would probably have both on his tacos. We had everything we needed for a nice taco lunch, but then we got busy picking apples and then my other sister arrived with all her kids and dogs and there was a lot of excitement and joy in the reunion/seeing each other again … and suddenly they were ready to go pick pumpkins almost as soon as they had arrived. No time for lunch. We were on our way to mom and dad’s pumpkin patch for the annual pumpkin picking fest. And dad had a turkey in the oven for dinner, so my tacos kinda got forgotten.

BUT I turned breakfast Sunday morning into a bit of heaven by making a Mexican-inspired frittata with sauteed onion, zucchini and peppers, mixed with my taco lentils and some of the taco meat, then poured on a bunch of whisked eggs and topped it all with cheese and chopped tomato. I had some of my cashew salsa to spoon over, and slices of avocado to add for those that wanted it. Even the kids dug right in and the whole thing was gone in a flash.

Why lentil tacos?

I think it’s pretty obvious if you’re a vegetarian, but I know for many people, tacos are all about the meaty filling. So why would you make lentil tacos? I made them because I love the flavor, texture and health benefits of lentils. Lentils are not only a superb source of plant-based protein and fiber, they are so easy on the pocketbook, so if you’re looking for a way to get more food for your money, lentils are a great answer. Also, lentils are rich in iron, minerals, zinc and folate and they have cancer prevention and heart health benefits.

If you’re really into your meaty tacos, think of these lentils as a meat stretcher. You can toss these in with your normal taco meat (beef, chicken, pork, fish/shrimp or meat of your choosing) to extend the number of servings to feed a crowd or make more meals.

Can you freeze lentil tacos?

Like most beans, lentils freeze well, so you can make a batch and freeze it for later meals.

What type of lentils should I use for lentil tacos?

Lentils come in many shapes and sizes: red, golden, green and brown. For this recipe, I prefer the plain brown ones because they best “mimic” the dark brown sizzled color of taco meat. Also, while other lentils might offer pretty colors, they tend to turn into mush while brown lentils have a more substantial, firmer texture and that’s especially important for tacos when you’re trying to mimic taco meat.

What toppings go best with lentil tacos?

Anything you love on a traditional taco, you can use as a topping on your lentil tacos:

• Crunchy lettuce. Many people opt for iceberg because of the crunch, but romaine has a nie crunch too and contains more nutrients.
• Shredded cheese. Cheese is essential for the best tacos! If you’re vegan, use vegan shreds.
• Crumbled queso fresco. The Mexican version of feta cheese, this crumbly cheese is really good on tacos.
• Sour cream or Greek yogurt. Sour cream isn’t the healthiest of options, but it’s delicious and so creamy. Whole milk Greek yogurt is a creamy healthier option that provides healthy probiotics.
• Juicy tomatoes. Chop up fresh garden (or farmer’s market) tomatoes for best flavor, or if you have none, use sweet campari or cherry tomatoes
• Salsa or hot sauce of choice. Personally I love my cilantro almond salsa or my copycat Chili’s salsa
• Avocado or guacamole. Avocado is so cool and creamy, it’s the perfect counterpoint for spicy foods.
• Thin sliced sweet onions. Maybe it’s just me, but I just gotta add some sliced onions to my tacos.
• Chopped sweet or hot peppers. Peppers and Mexican food are kinda twins. Why not add extra peppers?
• Radish slices. Many people like the crunch and zest that radishes add to tacos.
• Olives. Green or black, stuffed or not, olives are a favorite for Mexican food, so add chopped olives if that’s your mojo.
• Cilantro. Not everyone loves cilantro, but in my book, cilantro reigns. Serve it on the side so the haters can just pass it by (hopefully without comment).

What else can you do with lentil taco filling?

Aside from tacos and the afore-mentioned frittata, I have SO many more ideas for this yummy taco filling:

• Add them to Spanish rice ( or simply brown rice or quinoa) along with shredded chicken, beefy taco meat or sauteed veggies and cilantro for a delightful burrito, flauta or enchilada filling.
• Make tostadas! Top a crunchy tostada shell with cheese, hot lentil taco filling, chopped romaine, tomatoes, guacamole, sour cream, salsa.
• Lentil quesadillas … top a flour tortilla with a thin layer of shredded Mexican cheese, a layer of lentil taco filling, then add sauteed onions and peppers and top with another layer of cheese, then a second tortilla. Panfry in a bit of avocado oil until crispy and brown, then flip and cook the other side until nice and crisp. Chop into wedges and serve with salsa and guacamole.
• Lentil taco soup. Add onion, garlic, chicken or vegetable broth and tomatoes. Cook until hot, then spoon the hot broth over crisp tortilla chips and shredded cheese. Add toppings as desired.
• Mexican Lentil Hash or hash browns. Fry potatoes until browned and crisp. Add onions and peppers and cook until tender. Stir in cooked taco-seasoned lentils just until warm. Melt cheese on top if desired and top with a fried egg.

I wonder how many of these things will become the focus of a new blog post sometime in the future? Only time will tell.

Adapted from AllRecipes

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