Lentil Tacos

I’m sorry it’s taken me so long to share this delicious recipe with you. Tim and I have been eating these easy lentil tacos for years, but I suppose it’s better to let you in on the recipe now than never!
lentil tacos | Eat Real Live Well
I love fish tacos, and black bean tacos, and there’s plenty of other tacos, too. But, why lentils?

  • They’re an excellent replacement texture-wise for ground beef, whether you’re vegetarian or a carnivore just trying to increase variety in your diet.
  • Green lentils contain 20% of your daily needs for iron per 50g dry serving, a nutrient tough to get enough of if you’re an athlete or just a female.
  • You’ll get about 500 mg of fluid balancing potassium per serving.
  • A serving of lentils provides 15 grams of fiber, essential for proper digestive motility as well as being supportive of gut bacteria that regulate immunity, metabolism and more.
  • They’re rich in many nutrients crucial during pregnancy, such as folate (60% of pregnancy needs), iron, and choline.
  • I can go on forever!

What’s great about veg tacos is you don’t have to worry as much about food safety when packing for work and school, too. Here’s a picture from a while back at work. I packed the taco “meat” in a container, packed 2 sprouted grain tortillas in my reusable sandwich bags, and packed avocado in a small container, too. I heated the filling up in my office, and warmed the tortillas, too. Filled the tortillas and topped with avocado, and there you have tacos at work!
Vegan Lentil Tacos
While sometimes I go for a lettuce or cabbage wrap, like with these lentil taco burgers, I’ll only do so if I’m getting a whole grain or other starch on the side such as rice, polenta or even corn on the cob. To have a complete and balanced meal that will satisfy you, go for the tortilla if you don’t have a side! Two small corn tortillas provide a few more grams of protein, too, not just energy and nutrients – athletes especially, you need this!
Add this simple recipe to next week’s food prep – your whole family will love it!

What is your favorite type of taco? And are you a hard shell or soft shell person? Answer below!

I typically go soft, but blue corn looked great at the grocery store this past weekend!

Lentil Veggie Taco Meat

Fills 10-12 taco shells


  • 1 tablespoon avocado oil (or other vegetable oil)
  • 1 medium onion, chopped
  • 2 large carrots, shredded
  • 1 15 ounce can diced tomatoes with green chiles (plain is fine, too)
  •  2 Cups cooked lentils
  • 1/2-1 Cup frozen chopped spinach
  • Taco Seasoning
    • 1 teaspoon chili powder
    • 1/2 teaspoon each garlic powder, paprika, cumin, oregano, ginger
    • 1/4 teaspoon each cayenne powder, salt, turmeric, black pepper


  • After prepping ingredients as indicated above, heat the oil over a medium-large skillet over low-medium heat.
  • Add the onions, stir and cover 3-5 minutes.
  • Add the carrots to the onions, stir and cover an additional 3 minutes.
  • Pour in the tomatoes and lentils, stir and cover for at least 10 minutes (the longer you cook canned tomatoes, the less of a “metallic” taste you’ll have!).
  • Add your taco seasoning, stir and let simmer for another 5 minutes.
  • Add the spinach, stir, and turn off the heat. Get out your taco shells and toppings and serve!

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