Lentil tacos are a staple around here. I have a bad habit of forgetting to defrost meat in the morning, and these step in when I forgot to take out the ground turkey or put the chicken in the slow cooker. Sometimes I'll get ambitious and make my own taco seasoning mix. Other times I'll just use a packaged seasoning from the store. Either way, these are a quick and filling meal that's perfect for the week. It'll give you tons of leftovers too (great for nachos!)
easy lentil tacos
1 cup dried lentils (brown or green are great options)
about 2 cups water
2 teaspoons oil (coconut, olive, whatever you prefer to use)
1 medium onion, chopped
2 gloves garlic, minced
3 tablespoons tomato paste
taco seasoning of choice (view my tex-mex seasoning here)
Cook the lentils according to package directions. It'll usually take 15-20 minutes. Drain the lentils and salt. I don't salt during cooking because the lentils will stay crunchy and not mash well.
In a large pan, saute the onion and garlic together in the oil. When the onions are cooked, add the cooked lentils and tomato paste. Mix in the tomato paste well, mashing the lentils as you go. This will take a little work because of the thickness of the paste, but it's what gives the lentils the right texture.
When the paste is mixed in and the lentils are mashed, add in your seasoning. If you're using a store-bought mix, follow directions on the package. If using homemade, just mix in well.
I suggest serving with shredded cheese, guacamole, and hot sauce (right now I'm loving verde Cholula). I also love throwing this on top of nachos to make a heartier meal. However you like your tacos, I highly suggest trying out lentils on a Meatless Monday…or any day.