Mexican 30 min

Vegan Lentil Tacos

Name: Vegan Lentil Tacos
Total time: 30 min
Yield: 2 servings
Cuisine: Mexican
Ingredients: 1.5 cups green or brown lentils; 3 cups vegetable broth; 1 can (14.5 oz) diced tomatoes; 1 small onion, diced; 4 cloves garlic, minced; 2 teaspoons cumin; 1 teaspoon chili powder; 1 teaspoon smoked paprika; ½ teaspoon oregano; 1 tablespoon olive oil; Salt and pepper to taste; 8 corn tortillas; Toppings: shredded cabbage, avocado, salsa, lime, cilantro

vegandairy-freegluten-freehealthymeal-prep

Ingredientsfor 2

360

Cal

18g

Protein

58g

Carbs

Fat

11.5 cups green or brown lentils
23 cups vegetable broth
31 can (14.5 oz) diced tomatoes
41 small onion, diced
54 cloves garlic, minced
62 teaspoons cumin
71 teaspoon chili powder
81 teaspoon smoked paprika
9½ teaspoon oregano
101 tablespoon olive oil
11Salt and pepper to taste
128 corn tortillas
13Toppings: shredded cabbage, avocado, salsa, lime, cilantro

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Instructions

1
Heat olive oil in a medium saucepan over medium heat. Add onion and cook 4–5 minutes until softened. Add garlic and cook 1 minute. Add cumin, chili powder, smoked paprika, and oregano, toasting the spices 1–2 minutes until fragrant.
2
Add rinsed lentils, diced tomatoes, and vegetable broth. Bring to a boil, then reduce heat and simmer uncovered 25–30 minutes until lentils are tender and most of the liquid has been absorbed. The mixture should be thick and meaty in texture — stir occasionally and add more broth if it gets too dry.
3
Mash about a quarter of the lentils against the side of the pot with a spoon — this creates a thicker, more cohesive taco filling that stays in the tortilla. Season with salt and pepper.
4
Warm corn tortillas directly over a gas flame or in a dry skillet. Fill with lentil mixture and top with shredded cabbage, sliced avocado, salsa, fresh cilantro, and a squeeze of lime.