Friends, this recipe is too good not to share. These Lentil Tacos are so delicious and simple to make. Perfect for the vegetarian or non-vegetarian too.
A good friend of mine made it for my family one day and we all LOVED it. She said I could share her recipe so here it is! So flavorful and yummy! Did I mention it’s kid approved too?! My toddler loved this dish. It seems that Mexican style dishes are a favorite in our home.
To start making this dish you’ll need some avocado oil (or really any kind of oil – olive, extra virgin olive oil, canola, or vegetable will work great) and some lentils, quinoa and diced onions. Sauté those in a large sauce or medium heat for about 10 minutes. Then add chicken broth and bring to a boil. Slightly reduce the heat and let simmer for about 20 minutes or until lentils and quinoa are fully cooked.
You’ll want to keep an eye while it’s simmering to make sure you have enough liquid to keep cooking the lentils and quinoa.
While it’s cooking, add some fajita seasonings, garlic and cumin to desired taste.
Then serve with your favorite taco toppings! Trader Joe’s has some really great options for different tasting tortillas (habanero lime, which really aren’t spicy, is what we used) that go really well with this dish. Fresh cilantro, diced red bell peppers and onions, sour cream, guacamole, salsa and cheese take this dish to the next level.
These lentil tacos will not disappoint! So delicious that you’d never even realize how good they are for you! Lentils are rich in fiber, protein and other minerals such as folate, magnesium and iron. All of this is beneficial to your health, especially your digestive and heart health. You can’t go wrong with incorporating more lentils into your diet. Plus, they provide a “meaty” flavor which makes this a good and cheaper alternative to different meat options.
So please, do yourself a favor and have a fiesta with these yummy tacos!
Healthier tacos with lentils and quinoa topped with your favorite toppings!
- 2 Tbsps extra virgin olive oil (or avocado oil, canola oil)
- 1 cup red lentils
- 1/2 cup quinoa
- 3 1/2 cups chicken broth
- 2 cloves garlic, minced
- 2 1/2 tsps chili powder*
- 1 1/2 tsps ground cumin*
- 1/4 tsp paprika*
- 1 tsp dried oregano*
- 1 pinch salt
- 1 pinch black pepper
- red bell pepper, diced
- onion, diced
- shredded cheddar cheese
- sour cream
- lettuce or mixed greens
In a large pan over medium heat, add olive oil (or avocado oil, or other preferred oil), lentils, quinoa, and toss to coat.
Add in diced onions and 1 cup of broth. Allow to simmer for about 5-7 minutes, until onions are transparent. Stirring frequently.
Add remaining 2 1/2 cups broth. Cook for about 20 minutes or until lentils are tender and quinoa thoroughly cooked. Stir occasionally. Make sure liquid doesn't completely evaporate. Add more broth or water as needed.
About 10 minutes into cooking add chopped garlic and seasonings. (If you have a fajita/taco seasoning packet that you normally use, feel free to use that here instead of the seasonings listed above.) Stir.
Adjust seasonings to taste.
Remove from heat and serve with desired tortillas and favorite toppings. Enjoy!
*If you have a fajita/taco seasoning packet that you normally use, feel free to use that here instead of the seasonings listed.
**This dish can easily be made gluten and diary free using gluten free tortillas and dairy free cheese.