These lentil tacos are perfect for quick weeknight meals! All you need is taco seasoning, cooked lentils, tomato sauce, and your favorite taco toppings.
Combine 1 cup rinsed brown lentils with 2 and ½ cups vegetable broth, bay leaves, and ¼ teaspoon salt in a medium saucepan. Bring to a boil over medium-high heat. Once boiling, reduce to a simmer over medium-low heat. Simmer uncovered until lentils are cooked through, about 15-20 minutes.
Drain excess liquid from the lentils, then return the lentils to the pot. Remove from the bay leaves.
Add the tomato sauce, chili powder, cumin, garlic powder, onion powder, oregano, and remaining ¼ teaspoon of salt.
Simmer uncovered over medium-low for 5 minutes to allow flavors to develop. This will also thicken the sauce. If the sauce becomes too thick, add 1 tablespoon water at a time. Squeeze with fresh lime just before serving.
Meanwhile, heat the corn tortillas on a large skillet over medium-high heat. Flip when golden on one side (or when lightly browned spots appear).
Assemble tacos: Add a few pieces of lettuce to the center of each tortilla. Add a little less than ⅓ cup of lentil filling on top. Top with fresh guacamole, salsa, and chopped cilantro. See notes for additional topping ideas.
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Notes
The lentil filling makes enough for 10 tacos.
Lentils: Dry brown or green lentils work best. Red lentils work in a pinch but will be much softer. One cup dry lentils = about 3 cups cooked.
Homemade guacamole: In a small bowl, mash the flesh of two large avocados. Add ½ teaspoon coarse salt, ¼ cup diced onion, ¼ teaspoon garlic powder, 2 tablespoons fresh lime juice. Taste for salt & freshly ground black pepper.
Taco seasoning: You can replace spices with one packet of premade taco seasoning if desired.
Storage & reheating: For best quality, keep lentils refrigerated for up to 5 days. Freeze for up to 3 months. Reheating: To reheat on the stove, add to a small sauce pot with a splash of vegetable broth. Cover with a lid and heat on medium-low until warmed through, stirring as needed.