Ingredients

1 cup uncooked lentils

4 teaspoons dried minced onion (or onion powder)

3 teaspoons chili powder

1 teaspoon garlic powder

½ teaspoon salt (optional)

½ teaspoon paprika

1 teaspoon ground cumin

⅛ – ¼ teaspoon cayenne pepper (adjust to heat preference)

½ teaspoon dried oregano

2 tablespoons oil

½ small yellow or red onion, diced

2 garlic cloves, minced

1 medium green or red bell pepper, diced

2 ¼ cups vegetable broth

Corn tortillas

1 tomato, diced

1 avocado, diced

1 cup shredded lettuce

Salsa (optional, for garnish)

Instructions

Step 1: In a bowl, combine dried minced onion (or onion powder), chili powder, garlic powder, salt, paprika, cumin, cayenne pepper, and oregano. Set aside.

Step 2: Heat oil in a large pan over medium-high heat. Add diced onion, minced garlic, and diced bell pepper; sauté for 3 to 5 minutes until softened.

Step 3: Stir in the lentils and the seasoning mix. Sauté for another 5 minutes, allowing the lentils to toast slightly.

Step 4: Pour in the vegetable broth and bring the mixture to a boil.

Step 5: Once boiling, cover the pan, reduce heat to low, and simmer for about 30 minutes until the broth is absorbed and lentils are tender but not mushy.

Step 6: Remove from heat and transfer lentils to a bowl. Use a fork to gently mash them to your desired texture.

Step 7: Warm the corn tortillas in a skillet or bake them in the oven until pliable. Fill with the lentil mixture and top with diced tomatoes, avocado, shredded lettuce, and salsa if using.

Tips & Variations

For extra flavor, add a squeeze of lime juice or fresh cilantro as a topping.

Swap green or red bell peppers for poblano peppers for a smoky kick.

Use black or brown lentils if you prefer a firmer texture, adjusting cooking time as needed.

For vegan cheese lovers, sprinkle your favorite dairy-free cheese on top before serving.

Storage

Store any leftover lentil taco filling in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or microwave, adding a splash of vegetable broth if the mixture has dried out. Tortillas are best warmed fresh but can be wrapped in foil and reheated in the oven for a few minutes.

FAQs

Can I use canned lentils instead of dried?

Yes, canned lentils can be used to save time. Rinse and drain them well, then add them during step 6, cooking just until heated through and combined with the spices.

Is this recipe gluten-free?

Yes, as long as you use gluten-free corn tortillas and check your broth and spices for any gluten-containing additives, this recipe is naturally gluten-free.