LENTIL TACOS
This vegan version of classic tacos uses lentils instead of ground beef, along with other flavors so good you'll never miss the meat!
Provided by isachandra
Categories Main Dish Recipes Taco Recipes
Time 30m
Yield 4
Number Of Ingredients 20
Steps:
- Combine ancho chile powder, cumin, coriander, oregano, salt, and fennel in a small bowl.
- Heat oil in a large skillet over medium-high heat. Cook onion and garlic, stirring occasionally, until lightly browned, about 3 minutes. Add spice mixture and cook, stirring, until toasted, about 30 seconds.
- Reduce heat to medium and add cooked lentils, tomato paste, a few splashes of water, and chipotle peppers. Cook, mashing lightly with a fork and adding water if necessary, until lentils are heated through and hold together, about 5 minutes. Season with additional salt if needed and adobo or hot sauce.
- Lightly toast tortillas in a cast-iron skillet over medium heat. Spread about 1/3 cup filling down center of each tortilla. Top with lettuce, tomatoes, and cilantro. Serve with guacamole and lime wedges.
Nutrition Facts : Calories 389.3 calories, Carbohydrate 61.8 g, Fat 11 g, Fiber 17.9 g, Protein 16.8 g, SaturatedFat 1.7 g, Sodium 463 mg, Sugar 6.7 g
TASTY LENTIL TACOS
This fun taco dish is both healthy and delicious. It will be a hit with the entire family! Serve with your favorite taco fillings, such as sour cream, chopped tomatoes, shredded lettuce, and Cheddar cheese.
Provided by MK!
Categories Main Dish Recipes Taco Recipes
Time 50m
Yield 6
Number Of Ingredients 8
Steps:
- Heat oil in a skillet over medium heat; cook and stir onion and garlic until tender, about 5 minutes. Mix lentils and taco seasoning into onion mixture; cook and stir for 1 minute.
- Pour chicken broth into skillet and bring to a boil. Reduce heat to low, cover the skillet, and simmer until lentils are tender, 25 to 30 minutes.
- Uncover the skillet and cook until mixture is slightly thickened, 6 to 8 minutes. Mash lentils slightly; stir in salsa.
- Serve about 1/4 cup lentil mixture in each taco shell.
Nutrition Facts : Calories 303.5 calories, Carbohydrate 44.2 g, Cholesterol 1.4 mg, Fat 10 g, Fiber 9.2 g, Protein 9.4 g, SaturatedFat 1.9 g, Sodium 714.1 mg, Sugar 3.2 g
TASTY LENTIL TACOS
When my husband's cholesterol numbers rose, I quickly lowered the fat in our family's diet. Finding dishes that were healthy for him and yummy for our five children was a challenge, but this fun taco recipe was a huge hit with everyone. -Michelle Thomas, Bangor, Maine
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- In a large nonstick skillet, heat oil over medium heat; saute onion and garlic until tender. Add lentils and seasonings; cook and stir 1 minute. Stir in broth; bring to a boil. Reduce heat; simmer, covered, until lentils are tender, 25-30 minutes. , Cook, uncovered, until mixture is thickened, 6-8 minutes, stirring occasionally. Mash lentils slightly; stir in salsa and heat through. Serve in taco shells. Top with remaining ingredients.
Nutrition Facts : Calories 365 calories, Fat 12g fat (5g saturated fat), Cholesterol 21mg cholesterol, Sodium 777mg sodium, Carbohydrate 44g carbohydrate (5g sugars, Fiber 6g fiber), Protein 19g protein. Diabetic Exchanges
EASY LENTIL TACOS
Serve with your favorite taco fillings. Delicious is you use lettuce wraps instead of tortilla wraps.
Provided by Stormy Nights in Ca
Categories Low Cholesterol
Time 1h5m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Mix all ingredients into a medium pot and bring to a boil over high heat. Lower heat to a medium-low heat and cook covered for approx 50 minutes stirring after 25 minutes Let stand 15 minutes. Rice and lentils should be tender.
- What I like to do is put pot back on burner for a few minutes after it has sat and kind of mash lentils into the rice. This gives it a creamier texture. This can also be done when you are ready to reheat at a later time. Just reheat in pan and lentils will mash as you stir.
EASY, INEXPENSIVE LENTIL TACOS
Pleases even the pickiest eater! Full of flavor, you won't miss the meat! VERY inexpensive and delicious. We're not always the healthiest eaters, but we love this healthy meal!
Provided by DixonBookLover
Categories Low Cholesterol
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Dump everything in a medium pot and bring to a boil.
- Turn down the heat to a little lower than medium and cook covered (just like rice) until done. I usually stir every 5-6 minutes, but you probably don't need to once the spices are mixed!
- Use just like regular taco filling.
Nutrition Facts : Calories 284.7, Fat 2.5, SaturatedFat 0.6, Cholesterol 0.6, Sodium 1076.9, Carbohydrate 52.6, Fiber 13.4, Sugar 2.3, Protein 13.7
LENTIL TACO MEAT
An easy lentil taco meat recipe, delicious in any Mexican dishes to fill tacos or burritos.
Provided by Carine Claudepierre
Categories Dinner
Time 15m
Number Of Ingredients 13
Steps:
- In a large skillet, heat olive oil and stir fry the onion until fragrant - about 1 minute.
- Stir in cooked, drained, canned brown lentils and cauliflower rice and stir fry for 1 minute.
- Stir in spices: cumin, garlic powder, paprika, oregano, salt chili powder.
- Stir in tomato paste, vegetable broth, and vegan Worcestershire sauce.
- Reduce heat, simmer for 5-6 minutes or until the mixture thickens. The longer you cook the lentils, the thicker and dryer the sauce will be. For a smoother sauce, stop heat around 3-4 minutes.
- Serve hot in my vegan, gluten-free flatbread recipe and follow my vegan, lentil taco recipe for filling tips!
Nutrition Facts : ServingSize 1 serving (1/4 cup lentil meat), Calories 75 kcal, Carbohydrate 13 g, Protein 4 g, Fat 1 g, SaturatedFat 1 g, Sodium 522 mg, Fiber 4 g, Sugar 4 g, UnsaturatedFat 2 g
VEGETARIAN LENTIL TACOS (SLOW COOKER)
Healthy, hearty taco filling that couldn't be easier to make! It's the perfect meatless dinner the whole family will love! Recipe makes about 4 1/3 cups.
Provided by Jaclyn
Categories Main Course
Time 3h40m
Number Of Ingredients 14
Steps:
- Add lentils, broth, olive oil, tomatoes, onions, garlic, chili powders, and paprika to a 5 - 6 quart slow cooker. Season with salt and pepper to taste.
- Cover and cook on high 3 - 4 hours on high or on low 7 - 8 hours.
- Stir in cilantro and lime juice. Serve warm into warmed tortillas with toppings.
Nutrition Facts : Calories 145 kcal, Carbohydrate 23 g, Protein 8 g, Fat 2 g, Sodium 332 mg, Fiber 10 g, Sugar 2 g, ServingSize 1 serving
18+ BEST LENTIL RECIPES (+LENTIL NACHOS)
These recipes are sure to please. So, gather your family and friends and enjoy. Let us know your thoughts!
Provided by Cassie Marshall
Categories Main Course
Time 30m
Number Of Ingredients 7
Steps:
- After cooking the lentils in the broth and enchilada sauce, make your cheese sauce.
- Add the chips to a baking sheet, then top with ingredients and bake until cheese has melted.
Nutrition Facts : Calories 250 kcal, ServingSize 1 serving
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4.8/5 (5)Total Time 25 minsCategory Main DishCalories 127 per serving
- Cook for 7-8 minutes until completely heated through, mashing slightly with a wooden spoon to create some texture. If the pan starts to dry out, add a splash of broth to add moisture.
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5/5 (1)Estimated Reading Time 5 minsServings 8-10Total Time 35 mins
- Rinse the lentils with water in a fine-mesh strainer, picking out and discarding any little stones that may have snuck in there. Transfer the lentils to a medium saucepan, add the stock, garlic powder, ground cumin, salt and pepper, and stir to combine. Cook over medium-high heat, until the mixture reaches a boil. Reduce heat to medium-low and simmer for 20-25 minutes, stirring occasionally, until the lentils are tender. Drain, and set aside.
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5/5 (2)Calories 184 per servingCategory Dinner
- In a medium sauce pan, add the oil and heat over medium to medium high heat. Add the onion and cook until the onion starts to soften, about 5 minutes. Add the garlic and cook until fragrant.
- Add the dry lentils, vegetable or chicken stock, chili powder, salt, cumin, and smoked paprika. Stir to combine.
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4.3/5 (3)Total Time 30 minsCategory Main CourseCalories 188 per serving
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6-INGREDIENT EASY LENTIL TACOS - CHELSEY AMER RECIPE
From chelseyamernutrition.com
- Prepare lentils according to package directions or use pre-packaged steamed lentils (like those from Trader Joe’s).
- Add onions, garlic and peppers to a large sauté pan lightly coated with olive oil over medium heat. Saute for about 3-5 minutes or until onions begin to soften.
- When the onions have softened, add tomatoes, 2 cups cooked lentils and spices. Continue to saute over medium heat for another 3-5 minutes, until spices are evenly distributed throughout the lentil mixture.
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From budgetbytes.com
4.6/5 (13)Total Time 50 minsServings 8Calories 392 per serving
- In a skillet over medium heat, lightly toast the corn tortillas on both sides. If you are using a non-stick or cast iron pan, no oil is needed. If you are using a stainless steel or other cooking surface, you may need a quick spritz of non-stick spray. The tortillas should be lightly browned in some spots but still pliable.
- Sort and rinse the lentils. Bring 3 cups of water to a rolling boil in a medium pot. Once it reaches a boil, add the lentils. Let the pot return to a boil, then reduce the heat to low, place a lid on top. Allow the lentils to simmer for 20 minutes. After 20 minutes, taste the lentils to test the texture. They should be tender but not mushy. Drain the lentils in a colander. (For a step by step picture tutorial on how to cook lentils, click here)
- While the lentils are simmering, prepare the pico de gallo (instructions here). Also mix together the taco seasoning, including the corn starch (instructions here).
- Dice the onion, mince the garlic and cook them with olive oil in a large skillet over medium heat until tender. Once the onion is tender, add the drained lentils, the taco seasoning, and about a half cup of water. Stir and cook over medium heat until the mixture has thickened (about 3-5 minutes). Season to taste with salt – this will really bring out the flavors (I added one teaspoon).
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From minimalistbaker.com
5/5 (54)Calories 82 per servingCategory Entrée or Side
- Heat a large skillet over medium heat. Once hot, add water (or oil), onion, and garlic. Sauté for 4-5 minutes, stirring frequently, or until tender and slightly browned.
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- Cover and cook over medium-low heat for 10 minutes, stirring occasionally. Then remove the lid and cook for 5-10 minutes more or until the carrots are tender and the color has deepened. Stir occasionally and add more broth (or water) as needed if it dries up. Near the end of cooking, add lime juice and stir.
- Taste and adjust flavor as needed, adding more paprika or cumin for smokiness, salt to taste, coconut sugar for sweetness, lime for acidity, coconut aminos for umami flavor, or chipotle peppers for heat. We added more adobo sauce, coconut aminos, lime, cumin, and salt. Don’t be shy with flavor here!
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From delishknowledge.com
Reviews 20Calories 173 per servingCategory Dinner
- In a large frying pan over medium high heat, sweat the onion in 1 tbsp. oil. Stir frequently, about 4-5 minutes until the onion is translucent. Add the garlic and spice mixture and cook for another minute or two, stirring frequently. You don’t want to burn the spices just crank up the flavor by cooking them.
- While you are cooking this, warm the tortillas. You can do this in the oven or microwave. I just place them on the burner behind my frying pan and let them warm up while I cook the filling, this way I don’t have to turn on the oven.
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5/5 (15)Total Time 30 minsCategory Dinner, LunchCalories 202 per serving
- Add the chopped onion, carrot, jalapeno and garlic to a food processor. Pulse until finely chopped, for about 10 seconds, scraping down the sides half way through. Alternatively, you can finely chop the vegetables by hand if you don't have a food processor.
- In a large skillet, warm 2 tablespoons olive oil over medium heat. Add the finely chopped onion mixture and cook for about 5 minutes. Reduce heat to low.
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4.6/5 (5)Total Time 45 minsCategory Main DishCalories 170 per serving
- Heat the vegetable oil in a large saucepan over medium heat. Once the oil is hot and shimmering, add 1/2 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 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.
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- Add all the ingredients to a large slow cooker (mine is 6.5 litres / ~ 7 quarts), and mix well to combine. Cook on high for around 3 1/2 - 4 hours, until cooked to your liking. You can stir once or twice during cooking, but don't leave the lid off for any length of time, or the heat will take a while to build up again.
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- Preheat oven to 300F. Spread the pepitas on a baking sheet in a single layer. Roast for 15 minutes or until lightly golden. Watch carefully in the last minutes to avoid burning.
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- Heat the oil in a frying pan, and add the sliced mushrooms, grated courgette, and minced garlic. Cook over a medium heat for 5-10 minutes, until any excess liquid has cooked off and the vegetables are soft.
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- Bring water, tomato sauce, taco seasoning, and lentils to a boil in a large stock pan. Once boiling, turn the heat to medium-low, cover the pan, and simmer for 15-20 minutes, or until lentils are tender and liquid is absorbed.
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