Lentils are life! They contain more tons of plant based protein, and pack a huge micronutrient punch! Not to mention they are high in iron and fiber 🙂
Lentil tacos are going to be your new fav meat free alternative to the traditional taco. When paired with greens and a smudge of avocado, these babies are to die for! Secret: Avocado is nature’s cheese.
Green Lentil Tacos
Super simple and delicious, these green lentil tacos are going to be the new taco tuesday staple in your home! They are so easy to prep for lunches to take to school or work or to whip up for dinner with only 5 minutes of prep!
Lentils cook just like rice. You’ll need twice the amount of water as lentils into a pot, for example 4 cups water to 2 cups lentils (makes 4 servings). Bring those to a boil and then reduce to a simmer for about 40 minutes or until done.
Start the lentils and let them do their thing until they are nearly done cooking. Now it’s time to start prepping the veggie toppings! Use an assortment of greens including cilantro for the extra taco flavor, avocado, onions and tomatoes. First make sure the produce is washed well (I use this stuff from the Honest Company). Chop the onions, dice the tomatoes and slice the avocado to your liking.
When the lentils are done, remove them from the heat and stir in the seasonings. Let that sit for just a minute or two when you prep the tortillas (and get the table set or prep containers, whatever).
Heat the corn tortillas up slightly in a non stick pan right before serving for some restaurant vibes. Smudge some avocado on the tortilla first followed by the greens and topped off with the lentils to settle in. Add the onions and tomatoes if that’s your Enjoy as many as desired until you start feeling full!
Green Lentil Tacos
- 24 corn tortillas
- 2 cups dry green lentils
- 4 avocados
- 4 roma tomatoes
- 1 large red onion
- 4 cups greens, your choice
- 2 cups ciliantro
- 1 Tbsp chili powder
- 1 tsp cayenne pepper
- salt & pepper to taste
Start cooking lentils according to the package, rule of thumb: use twice as much water as lentils. Bring to boil then cover and simmer for about 45 minutes or until water is absorbed.
When the lentils are almost done, add in the spices and stir until mixed well. Continue to simmer while covered for the remainder of the time.
Wash and chop the tomatoes and onion. Cut and mash the avocado. Wash and chop the greens and cilantro.
When the lentils are done cooking, remove from heat. Use a non-stick pan to heat the corn tortillas for a few seconds on each side until they are warm.
Construct your tacos and serve!
The lentils will stay fresh in the fridge all week, and the chopped veggies will be super easy for a quick prepped dinner all week long!
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