Meatless Monday: Spiced Lentil Tacos

Meatless Monday: Spiced Lentil Tacos

You won't miss the beef with this spicy take on a classic Mexican dish.

Published June 21, 2011

Did you know that improving your health can be as easy as cutting out meat and processed cold cuts one day a week? Doing so can reduce your risk of preventable chronic conditions like cancer, cardiovascular disease, diabetes and obesity.


Enter Meatless Monday. This week's recipe is Spiced Lentil Tacos. "Onions and garlic are sautéed to enhance oregano-spiced lentils," says the Meatless Monday website. "This simple lunch is quick to prepare, but easy to customize with different fresh toppings to please any palate. This recipe comes to us from Deborah of Agoura Hills, California."


Serves 6


1 tablespoon canola oil


1 onion, diced


2 cloves garlic


1 cup dried lentils


1 tablespoon chili powder


2 teaspoon ground cumin


1 teaspoon dried oregano


2 1/2 cups low sodium vegetable broth


1 cup salsa of preference


12 corn tortillas, warmed


Spiced Lentil Tacos


Place the canola oil in a skillet over medium-high heat. Sauté the garlic and onion for 4-6 minutes, or until they become soft and fragrant.


Add the lentils and season with the chili powder, cumin and oregano. Stir so that the spices are easily distributed.


Slowly add the broth and bring to a boil. Reduce heat to medium-low, cover and cook for about 25 minutes, or until the lentils are tender.


Uncover and cook for 5 minutes more, or until the mixture has thickened and the liquid has absorbed. Mash slightly with a fork and stir in the salsa.

Divide between the 12 tortillas and enjoy!


Nutrition info: 266 calories, 5 g total fat, .5 g saturated fat, 0 grams trans fat, 0 mg cholesterol, 307 mg sodium, 46 g total carbs, 14 g dietary fiber, 0 g sugar and 12 g protein.

(Photo: Melissa Jean Miller/BET Digital)

Written by Kellee Terrell


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