This fun taco dish is both healthy and delicious. It will be a hit with the entire family! Serve with your favorite taco fillings, such as sour cream, chopped tomatoes, shredded lettuce, and Cheddar cheese.

Recipe Summary

prep:
10 mins
cook:
40 mins
total:
50 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a skillet over medium heat; cook and stir onion and garlic until tender, about 5 minutes. Mix lentils and taco seasoning into onion mixture; cook and stir for 1 minute.

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  • Pour chicken broth into skillet and bring to a boil. Reduce heat to low, cover the skillet, and simmer until lentils are tender, 25 to 30 minutes.

  • Uncover the skillet and cook until mixture is slightly thickened, 6 to 8 minutes. Mash lentils slightly; stir in salsa.

  • Serve about 1/4 cup lentil mixture in each taco shell.

Nutrition Facts

304 calories; protein 9.4g; carbohydrates 44.2g; fat 10g; cholesterol 1.4mg; sodium 714.1mg. Full Nutrition
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Reviews (192)

Read More Reviews

Most helpful positive review

Rating: 5 stars
09/14/2012
This is so much better than it has any right to be, and has quickly become one of my favorite recipes! It's very friendly to dietary restrictions and easily becomes vegan. Be sure to stir in the salsa with the lentils at the end... it has a significant impact on the overall flavor and texture. Read More
(87)

Most helpful critical review

Rating: 3 stars
03/13/2015
With my changes this is 5 stars. 25/30 minutes was not long enough for the lentils to be softened. I cooked the lentils for 30 minutes and they were still incredibly. I had to cook my lentils for at least 45-50 minutes and even then I could've cooked them longer but I was too hungry to wait any longer! Because I had to cook my lentils longer I added more water and sprinkled in more taco seasoning. Read More
(18)
275 Ratings
  • 5 star values: 215
  • 4 star values: 48
  • 3 star values: 9
  • 2 star values: 1
  • 1 star values: 2
Rating: 5 stars
09/14/2012
This is so much better than it has any right to be, and has quickly become one of my favorite recipes! It's very friendly to dietary restrictions and easily becomes vegan. Be sure to stir in the salsa with the lentils at the end... it has a significant impact on the overall flavor and texture. Read More
(87)
Rating: 5 stars
11/13/2012
I love lentils, and this was a good way to use them. I added chopped veggies like green peppers, zucchini, and cauliflower, some corn and a can of green chilies. I froze servings in a muffin pan and popped them out in a freezer bag to have for later. Thank you for this recipe! Read More
(56)
Rating: 5 stars
10/29/2012
Great use of lentils. Didn't change a thing. Turned out great. Will make it again and again. Read More
(26)
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Rating: 5 stars
08/06/2012
We really enjoyed this dish. I used Taco Seasoning I (AR). Easy and yummy served this with Easy Authentic Spanish Rice (AR). My lentils took about 40 minutes before they softened up. Even my kids and hubby really enjoyed these. Great for a "Meatless Monday" dinner:) Read More
(24)
Rating: 5 stars
07/09/2014
We are not vegetarian by any means, but even the kids agreed this is a pretty good taco! Another good meatless meal choice. BTW...red lentils are the quickest to cook. I used 1 c. of lentils instead of the 2/3 c. and used 2 c. of chicken stock and it came out perfect. And the lentils completely cooked in 15 minutes! Also, red lentils tend to disintegrate when cooked so they're perfect for this recipe since you don't have to mash them! If you use green lentils you can count on doubling the stated cooking time. Read More
(23)
Rating: 5 stars
07/10/2013
Great texture. That is normally the hang up with me and my family. The taste can be amazing but if we don't like the texture I won't make it again. My youngest son, the pickiest, thought this mimicked ground beef exactly. My husband, the omnivore, thought it was good...drowning in condiments. I served these as nachos instead of tacos. Made pico de gallo and guacamole to go with it and we scarfed this down! I cooked my lentils down with brown rice and I think that was a good choice for us. 3/4 cup lentils 3/4 cup brown rice 4 cups 'beef' broth. I will most certainly be making this again and again. Read More
(23)
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Rating: 5 stars
02/20/2013
Who thought in a million years that I could turn my meat loving husband into a now HUGE lentil taco lover!? Oh my did he ever love this. I'd made it before so I already knew it was amazing and was so anxious for him to try it. My only change was making my own taco seasoning to help cut down on the salt. I feel so good serving this to my family and especially to my daughter who is seven month pregnant. Nothing healthier than legumes! Thank you so very much for a great recipe! Read More
(21)
Rating: 3 stars
03/13/2015
With my changes this is 5 stars. 25/30 minutes was not long enough for the lentils to be softened. I cooked the lentils for 30 minutes and they were still incredibly. I had to cook my lentils for at least 45-50 minutes and even then I could've cooked them longer but I was too hungry to wait any longer! Because I had to cook my lentils longer I added more water and sprinkled in more taco seasoning. Read More
(18)
Rating: 5 stars
07/23/2013
With the exception of having older lentils which required more cooking time, this turned out extremely well! I, too, used homemade taco seasoning and veggie broth for our Meatless Monday dinner. Since I was serving this to our 5 year-old DD, I used an organic mild salsa from Muir Glen to taste. Meat-loving hubby enjoyed this too, and we both thought the lentils would also make a yummy filling for bean quesadillas as well. Used soft taco shells (personal preference), quesadilla queso (what I had on hand), shredded lettuce, guacamole (and a little extra hot salsa for me & the hubby), these were delicious, nutritious, and a cinch to get on the table. Will 100% make again and will happily recommend to others! Read More
(13)