Revamp your taco night with these Vegan Lentil Tacos – a mouthwatering blend of spices, textures, and wholesome ingredients that promises a fiesta in every bite!
Let me tell you a little bit about these tacos. First, the elephant in the room: Yes, they’re vegan.
I’m an equal-opportunity eater, but I also think there’s a lot to be said for eating more plant-based foods.
Table of Contents
Reasons to Love These Vegan Tacos
- Vegan Lentil Tacos are loaded with plant-based protein and fiber, ensuring a filling and satisfying meal that keeps you full longer.
- These tacos are a hit with both adults and kids, making them a go-to recipe for family meals that everyone will enjoy.
- Lentil Tacos is a mouthwatering combination of smoky, spicy, and tangy flavors that make every bite a delight.
Recipe Ingredients
- Taco Seasoning Mix: This blend of smoky, spicy, and savory spices infuses the lentils with robust, authentic taco flavor.
- Avocados: Creamy and mild with a buttery texture, avocados balance the spices with their smooth, rich element.
- Brown Lentils: Earthy and mildly nutty with a firm texture.
See the recipe card for full information on ingredients and quantities.
Variations
- Swap Brown Lentils for Green Lentils: Use green lentils instead of brown. Green lentils maintain a firm texture and earthy flavor similar to brown lentils. Avoid using red lentils as they cook faster and become too mushy for this dish.
- Use Soft Tortillas Instead of Taco Shells: Replace taco shells with corn tortillas or flour tortillas for a soft texture.
- Spice It Up: Add chipotle pepper, smoked paprika, cumin, or chili powder to give your tacos an extra kick and depth of flavor.
How to Make Vegan Lentil Tacos
Step #1: Heat the vegetable oil in a large saucepan over medium heat. Once the oil is hot and shimmering, add ½ cup of diced red onion and sauté for 5 minutes until soft. Add the minced garlic, tomato paste, taco seasoning, and dried lentils. Sauté for another 30 seconds, then pour in the 2 cups of mushroom or vegetable broth. Allow the mixture to come to a boil over medium heat. Boil, uncovered, for 10 minutes. Cover the pot, turn the heat down to medium-low, and simmer for an additional 5 minutes or until the lentils are tender.
Step #2: While the lentils are cooking, bring 2/3 cup of water to a boil over high heat in a small saucepan. Add the ⅓ cup of bulgur to the pot and turn the heat down to low. Simmer, covered, for 12-15 minutes or until tender. Transfer the cooked bulgur to the cooked lentil mixture; stir well to combine.
Step #3: Scoop the avocado halves into a medium bowl and mash with a fork. Add the remaining ⅛ cup of diced red onion, 1 cup of halved cherry tomatoes, cilantro leaves, and lime juice. Mix well; taste, and add salt as needed.
Step #4: Build the tacos by dividing the lentil mixture among the taco shells. Top with guacamole and serve.
Expert Tips
- Rinse Lentils Thoroughly: Before adding lentils to the saucepan, rinse them thoroughly under cold water to remove any dirt or debris. This step also helps improve their texture and cook more evenly.
- Use Ripe Avocados: Ensure your avocados are ripe by gently squeezing them; they should yield slightly to pressure. This ensures a smooth and creamy guacamole, adding the perfect texture contrast to the tacos.
- Warm Taco Shells for Extra Crispiness: For a crispier bite, preheat your oven to 350°F (180°C) and warm the taco shells for 5-7 minutes before filling. This helps to toast them lightly and enhances their crunch.
Frequently Asked Questions
Yes, replace the bulgur wheat with quinoa or a similar gluten-free grain. Ensure your taco seasoning and broth are also labeled gluten-free and dairy-free for a completely gluten-free and dairy-free meal.
Besides using crunchy taco shells, you can add finely shredded cabbage or sliced radishes as toppings. These provide an extra layer of crispiness and fresh texture.
Serve the lentil taco filling hot and let everyone build their tacos with their preferred toppings. This keeps the tacos fresh and allows for personalized flavors and textures.
Storage Info
To store Vegan Lentil Tacos, keep the lentil mixture and guacamole separate in airtight containers in the fridge for up to 4 days. You can freeze the lentil mixture for up to 3 months; however, avoid freezing guacamole as it will discolor.
To reheat the lentil mixture, use a skillet or saucepan over medium heat until warm, or microwave in 30-second intervals, stirring in between. Assemble the tacos just before serving to maintain the best texture and flavor.
More Lentil Recipes that You’ll Love
Vegan Lentil Tacos Recipe
Ingredients
- 1 tablespoon vegetable oil
- 1/2 cup + ⅛ cup finely diced red onion
- 1 tablespoon minced garlic
- 1 teaspoon tomato paste
- 1 packet 1 oz Old El Paso taco seasoning mix
- 3/4 cup dried brown lentils
- 2 cups mushroom or vegetable broth
- 1/3 cup bulgur wheat
- 2/3 cup water
- 2 medium avocados - halved and pitted
- 1 cup halved cherry tomatoes
- 2 tablespoons chopped fresh cilantro leaves
- 1 tsp freshly squeezed lime juice
- 10 Old El Paso™ Stand N’ Stuff™ taco shells
Instructions
- Heat the vegetable oil in a large saucepan over medium heat. Once the oil is hot and shimmering, add ½ cup of diced red onion and sauté for 5 minutes until soft. Add the minced garlic, tomato paste, taco seasoning, and dried lentils. Sauté for another 30 seconds, then pour in the 2 cups of mushroom or vegetable broth. Allow the mixture to come to a boil over medium heat. Boil, uncovered, for 10 minutes. Cover the pot, turn the heat down to medium-low, and simmer for an additional 5 minutes or until the lentils are tender.
- While the lentils are cooking, bring 2/3 cup of water to a boil over high heat in a small saucepan. Add the ⅓ cup of bulgur to the pot and turn the heat down to low. Simmer, covered, for 12-15 minutes or until tender. Transfer the cooked bulgur to the cooked lentil mixture; stir well to combine.
- Scoop the avocado halves into a medium bowl and mash with a fork. Add the remaining ⅛ cup of diced red onion, 1 cup of halved cherry tomatoes, cilantro leaves, and lime juice. Mix well; taste, and add salt as needed.
- Build the tacos by dividing the lentil mixture among the taco shells. Top with guacamole and serve.
NOTES
Nutrition
Loved how quick and satisfying these were! I topped mine with avocado and salsa, and they turned out amazing!!!
This is a good recipe and I have made it multiple times according to the instructions given
I love this recipe! I use it for tacos, enchiladas and more. Only problem is that the cooking time for the lentils is way off. I’ve made this at least 15 times and it always takes at least an extra 20, if not 30, minutes to get them tender. I also always have to add extra broth to completely cook them. Don’t expect to have it prepared in time amount listed. Otherwise, this recipe is perfect.
Can I substitute bulgur wheat for flour?
Definitely not!