Lentil Tacos

plant-based and delicious enough to seduce any meat-lover; add chopped walnuts for a crunchy texture!
  • 20 min

    Total time

  • Easy


  • 4


  • Seasonality

    All year

  • 1 can lentils, drained (15 oz.)
  • 1 small can tomato sauce (8 oz.)
  • 1 Tbsp. chili powder
  • ½ tomato, diced
  • ¼ red onion, diced (divided)
  • 1 lime (divided)
  • 1 avocado
  • 2 Tbsp. Yondu (divided)
  • 8 white corn tortillas
  • Fresh cilantro to garnish


  • The refrito:
  • 1. In a pan over medium heat combine lentils, tomato sauce, chili powder and 1 Tbsp. of Yondu. Cook for 2 minutes, crushing the lentils with a spoon to get a ground meat like appearance.
  • The salsa:
  • 2. In a bowl combine tomato, half the chopped onion, juice from ½ lime, 1 tsp of Yondu and stir well. Add 1 Tbsp. of chopped cilantro and stir.
  • The guac:
  • 3. In a bowl combine the avocado, remaining onion, juice from ½ lime, and remaining 2 tsp. Yondu. Mash together for a quick guac.
  • Assembly:
  • Warm the tortillas in the oven or microwave and serve with refrito, guac and salsa. Sprinkle some fresh cilantro leaves on top.
  • Notes/tips:
  • Add ¼ cup chopped walnuts to the lentil refrito for an extra crunchy texture. Top the tacos with fresh chilies if you like it hot.

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