Red Lentil Tacos

Yield 4 tacos

No-fuss, perfectly spiced, ready-in-30, drool-worthy weeknight vegetarian tacos.



  1. In a nonstick sauce pan, heat the olive until hot. Add onion and garlic and saute until tender.
  2. Add the lentils, chili powder, cumin, smoked paprika, and oregano; cook and stir for 1 minute. Add broth; bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until the lentils are tender. (While the lentils are cooking, prep your toppings.)
  3. Uncover the lentils, test for tenderness, and cook for 6-8 minutes or until mixture has thickened. Mash lentils slightly. Taste and season with salt and pepper if needed.
  4. To make the tacos, layer lentils in four tortillas. Top with taco toppings.


  • If you don’t have smoked paprika use regular paprika or increase the chili powder by ½ teaspoon.
  • Nutrition analysis is for two tacos on corn tortillas, with chopped lettuce, tomato and onion,  and 1 tablespoon per taco of each: shredded cheese, plain Greek yogurt and salsa.
  • Make these vegan by using vegan cheese or omitting the cheese and Greek yogurt. 

Nutrition Facts

Serving Size 2 tacos

Amount Per Serving

Calories 299

% Daily Value

Total Fat 8 g


Saturated Fat 2 g


Cholesterol 13 mg


Sodium 388 mg


Total Carbohydrates 41 g


Dietary Fiber 12 g


Protein 16 g


* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Recipe by Empty Nest Eats at