Description

These hearty and flavorful Lentil Tacos are a delicious vegetarian alternative to traditional meat tacos. Made with brown lentils simmered and seasoned with a homemade taco seasoning, served on lightly toasted corn tortillas, and topped with fresh pico de gallo, creamy sour cream, and ripe avocado slices, these tacos offer a balanced and satisfying meal perfect for any day of the week.

Ingredients

Lentils and Seasoning

2 cups dry brown lentils
1 recipe taco seasoning (with corn starch)
1 tsp salt
2 Tbsp olive oil
1 small yellow onion, diced
2 cloves garlic, minced
About ½ cup water (for cooking lentils and seasoning)

Tortillas and Toppings

16 small corn tortillas
1 recipe pico de gallo
8 oz sour cream
2 small avocados, sliced

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Instructions

Toast tortillas: Heat a skillet over medium heat and lightly toast the corn tortillas on both sides. Use no oil if using a non-stick or cast iron pan; otherwise, lightly spray with non-stick spray. Toast until the tortillas have light brown spots and remain pliable.
Cook lentils: Sort and rinse lentils thoroughly. Bring 3 cups of water to a rolling boil in a medium pot. Add lentils once boiling, wait for the water to return to a boil, then reduce heat to low, cover with a lid, and simmer for 20 minutes. After simmering, test for tenderness; lentils should be tender but not mushy. Drain into a colander.
Prepare accompaniments: While lentils cook, prepare pico de gallo according to recipe instructions. Also, mix the taco seasoning, ensuring it contains corn starch as per recipe instructions.
Sauté aromatics and combine: In a large skillet, heat olive oil over medium heat. Add diced onion and minced garlic and cook until the onion is tender and translucent. Add the drained lentils, taco seasoning, and about ½ cup water. Stir and cook for 3–5 minutes until the mixture thickens. Season with salt to taste.
Assemble tacos: Spoon about ¼ cup of the seasoned lentil mixture onto each toasted tortilla. Top with a slice of avocado, a small amount of pico de gallo, and a dollop of sour cream. Optionally, garnish with leftover cilantro from the pico de gallo.

Notes

Make sure not to overcook the lentils to prevent them from becoming mushy.
Use corn tortillas for a gluten-free option.
You can prepare the taco seasoning and pico de gallo ahead of time for convenience.
For extra flavor, warm the assembled tacos briefly in a skillet before serving.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Main Course
Method: Stovetop
Cuisine: Mexican