They’re hearty, beautiful and will please a group of vegetarian and meat-eaters. Dig into a plate of these colorful lentil tacos.
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. 
Be sure to 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.
BONUS: 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.
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Quinoa and Lentil Tacos
- Total Time: 40 minutes
- Yield: Serves 6
- Diet: Vegetarian
Description
Hearty vegetarian tacos packed with flavor. Perfect for a crowd!
Ingredients
- 2 Tbsps extra virgin olive oil (or avocado oil, canola oil)
- 1 cups (237 ml) red lentils
- 0.5 cups (118 ml) quinoa
- 3.5 cups (833 ml) vegetable or chicken broth
- 2 cloves garlic (minced)
- 2.5 tsps chili powder*
- 1.5 tsps ground cumin*
- 0.25 tsp paprika*
- 1 tsp dried oregano*
- 1 pinch salt
- 1 pinch black pepper
- red bell pepper (diced)
- cilantro
- onion (diced)
- salsa
- shredded cheddar cheese
- sour cream
- guacamole
- limes
- lettuce or mixed greens
Instructions
- In a large pan over medium heat, add olive oil, lentils, and quinoa; toss to coat.
- Add diced onions and 1 cup of broth. Simmer for 5-7 minutes, until onions are transparent, stirring frequently.
- Add the remaining 2 1/2 cups of broth. Cook for 20 minutes, or until lentils are tender and quinoa is thoroughly cooked, stirring occasionally. Add more broth or water as needed to prevent the liquid from evaporating completely.
- About 10 minutes into cooking, add chopped garlic and seasonings. Stir.
- Adjust seasonings to taste.
- Remove from heat and serve with tortillas and your favorite toppings.
Notes
- For a richer flavor, toast the quinoa and cumin in a dry pan before adding the broth.
- Leftover quinoa and lentil mixture can be stored in the refrigerator for up to 4 days and reheated easily.
- Feel free to add other vegetables like corn, zucchini, or mushrooms to the mixture for extra texture and nutrients.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Mexican-inspired
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 5
- Sodium: 400
- Fat: 15
- Saturated Fat: 3
- Unsaturated Fat: 10
- Carbohydrates: 50
- Fiber: 10
- Protein: 15
Frequently Asked Questions
What type of lentils should I use for these tacos?
You can use green or brown lentils for this recipe, as they hold their shape well and provide a hearty texture.
Can I substitute the tortillas for something else?
Yes, you can use any type of tortillas you prefer, but opt for those that complement the flavors, like the habanero lime from Trader Joe’s for a unique twist.
What toppings do you recommend for the quinoa and lentil tacos?
Fresh cilantro, diced red bell peppers, onions, sour cream, guacamole, salsa, and cheese are all great options to elevate the flavor of the tacos.
