I was in the mood for a lazy dinner and found this lentil taco recipe at myplantbasedfamily.com. This is a good recipe if you’re trying to get in some veggies, feel full, and be super lazy about preparing your meal. I didn’t add cheese sauce to mine the first time making this, but I’m going to try adding it next time. I thought it wasn’t bad on flavor, but lacking enough that I wanted more than just the veggies I put on. That was my mistake, though, not a mistake from the recipe! I do recommend adding a faux cheese sauce or salsa or other flavorful topping.
Servings: about 8-12 corn tortillas’ worth-ish
- 1 cup dry lentils, rinsed
- taco seasoning of your choice (or use the one from my other taco recipe: 1 tbs. chili powder; 1 tsp. each: onion powder, garlic powder, paprika, oregano, cumin; ½ tsp. sea salt; dash of cayenne pepper, to taste)
- about 2 oz. tomato sauce
- corn tortillas to make corn tortilla taco shells
- whatever toppings you want – guacamole, tomatoes, spinach or other greens, salsa, red onion, green onion, jalapenos, hot sauce, cheese sauce
In a medium saucepan, combine the cup of lentils with 2 cups of water. Bring to a boil then simmer for about 15 minutes. If the water isn’t gone by then, dump the lentils in a strainer.
Mix the lentils with the tomato sauce and taco seasoning.
Spoon the lentils into the corn tortilla taco shells and add your toppings.