This post contains affiliate links. Please see our disclosure policy.
These Lentil Tacos are my go-to recipe when I don’t feel like cooking. Hearty lentils simmer with smoky spices to create the perfect lentil taco filling — savory, satisfying, and ready in just 10 minutes. Serve them in warm tortillas with mango guacamole, salsa, or shredded cabbage for a quick plant-based dinner.
For more high-protein easy vegan recipes try Chickpea Tuna Salad, Sweet Potato Chickpea Curry, and Black-Eyed Pea Salad.
Quick Look: Easy Lentil Tacos
- 🔪 Prep Time: 1 minute
- 🔥 Cook Time: 9 minutes
- 🍽 Total Time: 10 minutes
- 👨👩👧👧 Serving: 4 servings
- 🌱 Calories: 277 per serving
- 🫘 Protein: 15 grams per serving
- 🍠 Dietary breakdown: Vegan, vegetarian, gluten-free, nut-free, and dairy-free.
- 😋 Flavor Profile: Smoky and nutty with a toothsome hearty texture.
- ✅ Difficulty: Beginner-friendly guided by step-by-step photos.
Summarize & Save This Post With
Table of Contents
Praise for Lentil Tacos 🌮
Vegan cooking does not have to be difficult or require a lot of prep. And these tasty tacos prove the point deliciously. These flavorful lentil tacos have been in my rotation for years. They are nutritious, easy to make, and super yummy. The lentil taco filling has just a few ingredients, and is made in one pan (yay! Very little cleanup). The lentil filling is amazing in tacos, and it can also be used to top vegan nachos, in burritos, in enchiladas, taco salad, or a vegan burrito bowl. I love a recipe that is as versatile as it is delicious.
Lentil Taco Filling
Lentils make one of the best plant-based taco fillings because they absorb spices beautifully while staying hearty and satisfying. This lentil taco filling cooks in about 10 minutes and is packed with plant-based protein, making it perfect for quick weeknight tacos.
For more lentil recipes try Vegan Meatballs, Lentil Taco Meat, Lentil Meatloaf, and Sweet Potato Lentil Salad.
Star ingredients
There aren’t many ingredients in these simple lentil tacos, but each is important, and contributes to making this a nutritious and balanced vegan meal.
Canned Lentils: Lentils are one of my favorite sources of plant-based protein. They’re a great vegetarian replacement for ground beef or turkey in almost any recipe. And lentils have more protein than beans––1 cup boasts 18 grams! I recommend canned lentils for this recipe to keep the cook time at 10 minutes. Keep your pantry stocked with lentils for when you want a quick and healthy meal. This humble legume is available at any grocery store. Or cook lentils in the Instant Pot or make stovetop lentils.
Tomatoes: Tomatoes add subtle sweetness, welcome acidity, and rich umami (savoriness) to the lentil taco filling. When fresh tomatoes are not in season, I use canned diced tomatoes to make this recipe. Cook the tomatoes, fresh or canned, down until they are soft to concentrate their flavor.
Chili Powder & Cumin: Your spice drawer should always have these two spices in it. Cumin and chili powder are a match made in heaven, and a requirement for many savory Mexican-inspired recipes.
Spinach: Frozen spinach makes it super easy to add more nutrition to almost any meal, and is particularly delicious in these tacos. Fresh spinach works great too. Chard or beet greens are the perfect alternative to spinach (as seen in the ingredient photo above).
Ingredient Substitutions
- Homecooked lentils. If you prefer to cook your lentils at home, the best time saving tool is the Instant Pot. This electric pressure cooker machine cooks lentils in about 20 minutes (8 minutes of active pressure cooking). On the stove lentils cook in about 30 minutes.
- Select a firm lentil variety. Brown and green lentils are my favorites for this recipe. However, I also like using French and black lentils, which have an even firmer texture. Avoid red lentils, which are mushy.
- Taco seasoning. A packet of taco seasoning is perfect in place of the individual spices, and just as easy to add (if not easier).
How to make Lentil Tacos
- Mince one clove of garlic and sauté in a large skillet over medium heat. Once the garlic is slightly golden, add 1 diced tomato or half a can of tomatoes. Cook until the tomatoes are tender and almost mushy, about 2 minutes.
- Add one can of strained green lentils, or 1 1/2 cups of home cooked. Also add the spices and salt.
- Simmer the lentils on medium-high heat for 5 minutes, until the liquid has reduced, and the filling is thick and yummy.
- Stir the spinach into the lentil mixture, and cook until tender.
- Season to taste with more sea salt.
- Fill warmed corn tortillas with the lentil taco filling and top with avocado, shredded red cabbage, cilantro, and a squeeze of lime juice. Other delicious toppings include vegan sour cream, quick-pickled onions, and mango guacamole.
Jenné’s Recipe Tips
- Don’t rinse canned lentils. Drain the excess liquid off of the canned lentils, but don’t rinse them.
- Don’t drain canned tomatoes. I find that reducing the liquid in the pan helps to enhance the flavor.
- Double for more. Instructions for storing are below!
How to store leftovers
Refrigerator: Store the lentil filling in an airtight container in the fridge for 5-7 days. I used to make these all of the time as a private chef, and they did indeed last all week.
Freezer: Freeze the taco filling in a freezer-safe container for up to 3 months. Thaw in the refrigerator overnight before reheating.
Reheat: Reheat the filling in the microwave or on the stove. Corn and flour tortillas can be kept in the fridge or freezer. Reheat them in a toaster oven or microwave before making tacos.
Lentil Tacos FAQs
Use brown and green lentils for a toothsome lentil taco filling. You can also use French lentils or Beluga, which have an even firmer texture. Canned lentils are great because they help save time. Avoid red lentils which turn mushy when cooked.
Lentil tacos can be healthy and balanced. The lentil taco filling is full of nutrient dense lentils, tomatoes and spinach. This recipe is rich in both fiber and protein. It’s even a good vegan source of iron. For the healthiest tacos choose a wholesome corn or organic flour tortilla, and use healthy toppings like avocado and shredded veggies.
Lentil taco filling can be made up to 7 days before using. This recipe is great for meal prep because its so easy to make, and it stores well. Reheat the filling in the microwave or on the stove in a pot before using in tacos, bowls, or vegan salads.
Try these Vegan Taco Recipes too
Main Dishes
Crispy Tofu Tacos
Main Dishes
Mushroom Carnitas Tacos
Main Dishes
Tempeh Tacos
Main Dishes
Jackfruit Tacos with Bold Caribbean Flavor
Save now, cook later.
We’ll email this post to you, so you can come back to it later!
Easy Lentil Tacos
Video
Ingredients
Taco Filling
- 1 tbsp avocado oil , or extra virgin olive oil
- 1 vine ripened tomato, diced (about 1 cup), or 1 cup of canned diced tomatoes
- 2 cups cooked green lentils, 1 can of lentils, drained not rinsed
- 1 cup frozen spinach, or 3 handfuls of fresh spinach, or any other leafy green
- 2 tsp cumin
- 2 tsp chili powder
- 1 tsp sea salt
- 6-12 small tortillas (corn or flour), warmed in the oven, stovetop, or microwave
- 1 avocado, sliced. for topping
- 1 handful fresh cilantro, chopped. for topping
- 1/4 cup red cabbage, shredded. for topping
- 1 lime, halved, for squeezing over finished tacos
Instructions
- Heat the oil in a large skillet on medium heat.
- Add the tomatoes, and cook until they've lost their shape, about 2 minutes.
- Stir in the lentils and spices. If you are using canned lentils, cook them enough to reduce the liquid until you have a thick and meaty filling. About 5 minutes.
- Add the frozen or fresh spinach, and cook for another 2 minutes, or until tender.
- Season to taste with more salt if necessary.
- Fill the warm tortillas (I like to double the tortillas) with the lentil filling, and top with cilantro, shredded cabbage, avocado, and lime juice.
Notes
- Don’t rinse canned lentils. Drain the excess liquid off of the canned lentils, but don’t rinse them.
- Don’t drain canned tomatoes. I find that reducing the liquid in the pan helps to enhance the flavor.
- Double for more. Instructions for storing are below!
- French and green lentils work best for this recipe. Avoid red lentils, as they are too mushy when cooked.
I love semi-homemade meals. These are super quick, easy and OMG, delicious!!! Definitely cooking them again
So happy to hear that! Thanks for sharing 🙂
This is such a simple, quick recipe. It’s healthy and tastes good and doesn’t require much effort on my part, so it’s perfect when I don’t have a lot of time but also don’t want to end up eating junk food. So glad to add this to my rotation!
This recipe is very easy to make and it is delicious! This will be on rotation for meal prep for lunches. Thank you!
Happy Taco Tuesday, Elizabeth 🙂 Glad to hear you enjoyed this recipe.
These are so good, and so easy!!! I’ve been a vegan for years, and I always go back to the simplest recipes as they are the best tasting!
Thanks Treena! You are right, sometimes simple is best 🙂
Absolutely lovely! I can see myself making this weekly. Forgot the spinach and did not miss it.
So glad you liked it, Tine! Thanks for sharing and rating!
What do you mean by neutral oil? Is coconut oil neutral? I love cooking with coconut oil.
This recipe is AMAZING! So quick and easy. These tacos are for sure becoming a week night staple for us. My meat-eating fiancé loved them! It’s really nice to be able to use canned lentils. I will have to try with dried lentils at some point.
Made this. It’s the first recipe I’ve made off your blog because I’m just starting my journey. It was really delicious and I was in such a hurry to make and eat that I forgot the frozen spinach…. Oh well, next time.