Vegan Lentil Tacos | Kathy's Vegan Kitchen

taco shells

🥗Healthier: lettuce wraps

💰Cheaper: corn tortillas

Lettuce wraps reduce carbs while corn tortillas are more affordable.

avocado

🥗Healthier: mashed peas

💰Cheaper: sour cream

Mashed peas provide creaminess with fewer calories.

Dice one white onion and add it to a pan.

Add two cloves of minced garlic and one chopped jalapeno (with stem, vein, and seeds removed) to the pan.

Sauté the onion, garlic, and jalapeno until the onion is translucent, about a couple of minutes.

Rinse 1.5 cups of dry black lentils, checking for stones or debris, and add them to the pan.

Add one can of Rotel tomatoes and three cups of vegetable broth to the pan.

Add two packets of taco seasoning and mix well.

Bring the mixture to a boil, then cover and reduce the heat to low, cooking for 30 minutes.

After 30 minutes, check the mixture; it should be thickened with the lentils absorbing the liquid.

Add the second can of Rotel tomatoes and stir it in, cooking uncovered until thickened, about 10 additional minutes.

Prepare corn tortillas by microwaving them damp in a paper towel, baking them on a sheet covered with foil, or heating them in a skillet.

To make tortilla chips, cut corn tortillas into triangles, brush with lime juice, sprinkle with tahin, and air fry at 400 degrees for 3 minutes.

To make crispy tortilla bowls, stack two tortillas and place them in an oven-safe bowl, baking at 350 degrees for 10 minutes.

Serve the lentil taco meat with the prepared tortillas and toppings.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary