Serves 6
193 cal · 50 min
Lentil Tacos
Recipe GLPRa3bae32a84e398
Hearty and flavorful lentil tacos filled with seasoned cooked lentils, sautéed green peppers, and garlic. These plant-based tacos are quick to prepare, warming, and perfect for a satisfying meatless meal. Serve with warm corn tortillas and your favorite taco toppings.
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Ingredients
1 1/2 cups dry lentils, sorted and rinsed
4 cups water
1/2 green bell pepper, finely chopped
4 cloves garlic, minced
1/2 teaspoon red pepper flakes (optional)
1 teaspoon chili powder
1 teaspoon ground cumin
1/2 teaspoon dried basil
2/3 cup low-sodium tomato paste
1/4 cup raisins (optional)
Corn tortillas for serving
Directions
Wash your hands thoroughly with soap and warm water before beginning.
Sort through the lentils to remove any debris or discolored beans. Rinse them well under cold water and drain.
In a large pot, bring 3 cups of water to a boil. Add the rinsed lentils and return to a boil. Reduce heat to medium-low and simmer uncovered for 10 minutes.
Add the chopped green pepper, minced garlic, red pepper flakes, chili powder, cumin, basil, tomato paste, and raisins to the pot. Stir well to combine.
Continue simmering over medium-low heat for 30 minutes, stirring occasionally, until the lentils are tender and most of the liquid has been absorbed.
If the mixture becomes too thick or the lentils are not yet tender, add additional water a little at a time as needed.
Warm the corn tortillas according to package directions. Spoon the lentil mixture into tortillas and serve immediately with your choice of toppings.
