Storage + Reheating
– To Refrigerate: Let the lentil taco meat cool completely and then store it in an airtight container in the fridge for up to 5-7 days.
– To Freeze: Once cooled, you can store the lentil taco meat in an airtight container in the freezer for up to 6 months.
– To Reheat: After thawing, reheat the lentil taco mixture in a pan over medium heat for 5-10 minutes or in the microwave for 2-3 minutes.
Lentil Tacos
These vegan lentil tacos are high in fiber and full of plant-based protein. Enjoy the taco meat in tortillas or as a topping for a taco salad.
Ingredients
– 1 cup green or brown lentils, dry
– 2 tablespoons olive oil
– 1 onion, diced
– 1 tablespoon chili powder
– 1/2 teaspoon garlic powder
– 1/2 teaspoon dried oregano
– 1/2 teaspoon cumin
– 1 teaspoon salt
– 1/4 cup tomato paste
– 8 tortillas
– Toppings of your choice
Instructions
1. In a small container or bowl, combine the chili powder, garlic powder, oregano, cumin, and salt, and set aside.
2. Bring a large pot of salted water to a boil, add lentils, and cook for 13-15 minutes until tender. You want the lentils to be fully cooked but not mushy. Once cooked, drain the lentil in a mesh colander or sieve to remove excess water.
3. While the lentils are cooking, warm the olive oil in a large skillet or pan over medium-high heat, then add diced onion and cook for 3-5 minutes until tender.
4. Reduce the heat to low-medium, add the drained lentils and spice mixture to the pan with the onion, and stir to combine.
5. Add the tomato paste and 2 tablespoons of water (plus more as needed), stirring again until everything is well combined. Then simmer the mixture for a final 2-3 minutes, until the mixture is smooth and thickened and all of the water has been absorbed. Taste and adjust seasoning as needed.
6. Once the lentil mixture is cooked, assemble the lentil taco filling in tortillas with toppings of your choice.
Notes
– If using corn tortillas, it is best to warm them in a pan or cast-iron skillet for 15-30 seconds per side before serving.
