Red Lentil Tacos
Yield 4 tacos
No-fuss, perfectly spiced, ready-in-30, drool-worthy weeknight vegetarian tacos.
Ingredients
- 1 teaspoon olive oil
- ½ yellow onion, diced
- 1 garlic clove, minced
- ½ cup (heaping) dried red lentils, rinsed
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- 1 teaspoon ground cumin
- ½ teaspoon dried oregano
- 1 1/3 cups low sodium vegetable broth
- Salt and pepper
- Tortillas, 2 each
- Toppings of choice: lettuce, tomato, onion, avocado, cheese cilantro, Greek yogurt, salsa
Instructions
- In a nonstick sauce pan, heat the olive until hot. Add onion and garlic and saute until tender.
- 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.)
- 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.
- To make the tacos, layer lentils in four tortillas. Top with taco toppings.
Notes
- 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 | 12% | |
Saturated Fat 2 g | 10% | |
Cholesterol 13 mg | 4% | |
Sodium 388 mg | 16% | |
Total Carbohydrates 41 g | 14% | |
Dietary Fiber 12 g | 48% | |
Protein 16 g | 32% | |
* 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 https://emptynesteats.com/red-lentil-tacos/