These vegan lentil tacos are a go-to in our house because of how easy and quick they are, but also how delicious they are!
I’ve made them using both canned and by cooking them from dry, and I have to say I didn’t notice a huge difference. If you prefer a more meat-like texture, then definitely cook them yourself from dry as you have more control over how “done” they are.
However, if you’re like me and just want dinner to be ready ASAP – then use the canned lentils (no judgement here).
Another reason I love this lentil tacos recipe is because it is so versatile. You can add your favourite toppings, have them in a hard or soft shell or even in a taco salad.
Whatever way you decide to style these lentil tacos, I hope you like them as much as I do!
Quick and Easy Vegan Lentil Tacos
Prep time: 10 minutes Cook time: 20 minutes Total time: 30 minutes Serves: 4
- 1 can of green lentils, drained and rinsed*
- 1/8 cup olive oil
- 2 tbsp chilli powder
- 1 tsp garlic powder
- 1 tsp cumin
- 1 tsp coriander
- 1/2 tsp paprika
- 1/2 tsp ground sea salt
- 3 tbsp tahini
- 1 small clove garlic, minced
- 1/2 lemon juiced
- 1 tbsp maple syrup
- 3 tbsp unsweetened almond milk (or other nut milk)
- salt and pepper to taste (~1/4 tsp each)
- 8-10 small tortillas or hard taco shells
- lettuce (romaine or iceberg)
- 1 diced tomatoes
- diced cucumber (optional)
- 1 diced pepper (colour of your choice)
- 2 green onion, chopped
- 1 avocado, diced
- fresh cilantro (optional)
- salsa (optional)
- hot sauce (optional)
- Preheat oven to 400 degrees F and line a baking sheet with parchment paper
- Place rinsed lentils into bowl with all other lentil ingredients. Stir until all lentils are coated
- Spread evenly on parchment paper and bake for 20-30 minutes (depending on how crispy you like the lentils), stirring around 10 minutes
- Meanwhile, prepare the dressing by mixing all ingredients in small bowl and refrigerate until ready to use.
- Prepare vegetables for tacos
- Once lentils are done, remove from oven and let cool for 5 minutes before serving
- To serve, place lentils in taco shells/wraps and add desired toppings and dressing
- Store leftover lentils in the fridge for up to 5 days
*If using dry lentils, cook 1 cup according to package directions and then use lentils the same way as directed in this recipe.