coaching busy moms through postpartum and beyond

Ingredient: olive oil

Flavor Punchin’ Chickpea Masala

Flavor Punchin’ Chickpea Masala

When we were first married, Indian food used to be a treat we could only indulge in if we went out (our favorite spot is The Bombay House in Utah–check it out for sure). BUT. Then I realized that if I just had a couple […]

Paleo Cacao No Bean Chili

Paleo Cacao No Bean Chili

Our diet is mostly plant-based. For over a year, we ate entirely vegan in our home, which worked great for us! Our toddler, however, refuses to eat any of the plant-based protein sources and so we’ve since added organic (and grass-fed when possible) meat and […]

Family Favorite Red Lentil Tacos

Family Favorite Red Lentil Tacos

I LOVE red lentils. They’re inexpensive and PACKED with nutrients like magnesium, zinc, potassium, iron, and B vitamins. They’re also full of protein, with one cup of cooked red lentils averaging around 18 grams. This makes them an awesome meat alternative for the nights you want to have vegetarian meals.

Tacos are one of our favorite ways to use red lentils. This is such a basic recipe, but we sometimes top them with with things like diced mango, tomato, and green onion. Tonight, we just dressed them up with my husband’s homemade guacamole, cilantro, salsa, lime wedges, and simple homemade, gluten-free corn tortillas.

Print Recipe
Family Favorite Red Lentil Tacos
These lentil tacos are delicious, plant-powered, vegan, and packed with flavor. They are also kid friendly because they turn out with a kind of re-fried bean texture; my toddler loves to roll his up like a "beeto" (burrito). Enjoy in a gluten-free tortilla or in a burrito bowl with brown rice and greens.
Prep Time 5 minutes
Cook Time 20 minutes
Servings
people
Ingredients
Prep Time 5 minutes
Cook Time 20 minutes
Servings
people
Ingredients
Instructions
  1. Heat the olive oil in a pan over medium heat in a deep frying pan
  2. Add the onion and cook until they start to soften, about three minutes
  3. Add the minced garlic and spices and stir until fragrant, about one minute
  4. Add the lentils and the water or the stock and bring to a boil
  5. Bring down to a simmer and cook over low heat, partially covered, for 15-20 minutes until lentils have absorbed the liquid and softened
  6. Serve in warm corn tortillas with toppings of choice