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Lentil Tacos

Rated as 4.67 out of 5 Stars
113

"This vegan version of classic tacos uses lentils instead of ground beef, along with other flavors so good you'll never miss the meat!"
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Ingredients

30 m servings 389
Original recipe yields 4 servings

Directions

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  1. Combine ancho chile powder, cumin, coriander, oregano, salt, and fennel in a small bowl.
  2. Heat oil in a large skillet over medium-high heat. Cook onion and garlic, stirring occasionally, until lightly browned, about 3 minutes. Add spice mixture and cook, stirring, until toasted, about 30 seconds.
  3. Reduce heat to medium and add cooked lentils, tomato paste, a few splashes of water, and chipotle peppers. Cook, mashing lightly with a fork and adding water if necessary, until lentils are heated through and hold together, about 5 minutes. Season with additional salt if needed and adobo or hot sauce.
  4. Lightly toast tortillas in a cast-iron skillet over medium heat. Spread about 1/3 cup filling down center of each tortilla. Top with lettuce, tomatoes, and cilantro. Serve with guacamole and lime wedges.

Footnotes

  • Cook's Note:
  • For 2 1/2 cups cooked lentils, use 1 cup dried. Bring 3 1/2 cups water and salt to a boil in a saucepan over high heat. Pour lentils into the water while stirring constantly. Reduce heat to love; cover. Simmer until lentils are tender but still hold their shape, about 30 minutes. Drain well.
  • You can substitute 1 1/2 (15-ounce) cans of lentils, rinsed and drained.

Nutrition Facts


Per Serving: 389 calories; 11 61.8 16.8 0 477 Full nutrition

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Reviews

Read all reviews 14
  1. 18 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

Why oh why can't we leave 100 stars? These are amazing tacos. Make extra seasoning mix to use in other recipes. I added some of it to my guacamole. Make these for your taco Tuesday get-together....

Most helpful critical review

I'm sure the recipe is perfectly fine when executed well. Unfortunately, as is it is missing key instructions and information, such as the ratio of dry to cooked lentils and how exactly one goes...

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Why oh why can't we leave 100 stars? These are amazing tacos. Make extra seasoning mix to use in other recipes. I added some of it to my guacamole. Make these for your taco Tuesday get-together....

Nice substitute ‘meat’ for vegetarians. I made a large pot and then turned it into meatloaf, tacos and pasta sauce over the week. Highly recommend!

I'm sure the recipe is perfectly fine when executed well. Unfortunately, as is it is missing key instructions and information, such as the ratio of dry to cooked lentils and how exactly one goes...

best taco I've had!

Decrease the ground chipotle to 1/2 tsp and double fennel seed. I went with 2 bulb shallot and a tablespoon of garlic. Cooked w 4c broth to 1 bag dried lentils. IP bean setting 8 minutes. Flavo...

I've made this recipe a few times already in a month as I have two vegans in my family. These are great, wouldn't change anything in the recipe!

Fantastic idea and thanks for sharing. I bought a basic taco kit and substituted the lentils for meat. So good and very filling. It is nice to be able to buy these kits

Wow, this is tasty! Really a good taco flavor, and the ancho pepper powder on its own is not hot, just very flavorful. I just cooked a batch of this as part of meal prep for the week, and my hus...

I make these at least once every two weeks and this is a great recipe especially for people like me who are new to vegetarian meals and trying to get away from meat. I do not like spicy so I do ...