lentil tacos

These incredibly easy Slow Cooker Lentil and Brown Rice Tacos will completely change your weekly taco night. &nbsp;Simply add all of the ingredients to the slow cooker, stir and walk away. &nbsp;Dinner will be waiting for you, not the other way around.&nbsp;&nbsp;

Slow Cooker Lentil and Brown Rice Tacos

green lentils

brown rice

onion (diced)

garlic (minced)

chili powder

onion powder

red pepper flakes

paprika

cumin

salt

black pepper

water

Add lentils, brown rice, onion and garlic to insert of slow cooker.TIP: You want to use green lentils in this recipe, NOT red.  Red lentils tend to fall apart while they are cooking which makes them the best choice for a soup, rather than this taco filling.

Add chili powder, onion powder, red pepper flakes, paprika, cumin, salt and pepper.

Pour water into slow cooker mixture.TIP: Want to add even more flavor?  Feel free to substitute vegetable broth - or chicken or beef or mushroom! - in place of the water called for in the recipe.

Stir to combine.  Cover and cook on HIGH for 3-4 hours.TIP: For lentils that will retain their shape and still have some &quot;bite&quot; to them, cook for three hours, for softer lentils, cook four hours.

Stir taco filling once during the last hour of cooking.TIP: A quick stir during the final hour of cooking helps to redistribute any remaining liquid and also gives you a sense of how much cooking time you&#x27;d like to give the lentils and rice to obtain the texture you prefer.

You're going to love this vegetarian lentil tacos recipe. Roasted cauliflower, seasoned lentils and creamy chipotle sauce combine to make a delicious taco! Recipe yields 8 modestly portioned tacos.

Roasted Cauliflower and Lentil Tacos with Creamy Chipotle Sauce

olive oil

Salt and black pepper

onion

garlic cloves, pressed

tomato paste

lentils,

vegetable broth

mayonnaise

lime juice

Salt and black pepper,

corn tortillas

cilantro leaves*

To roast the cauliflower: Preheat oven to 425 degrees Fahrenheit. Toss cauliflower florets with enough olive oil to cover them in a light, even layer of oil. Season with salt and pepper and arrange the florets in a single layer on a large, rimmed baking sheet. Roast for 30 to 35 minutes, tossing halfway, until the florets are deeply golden on the edges.

Warm the olive oil in a medium-sized pot over medium heat. Sauté the onion and garlic with a dash of salt for about 5 minutes, until the onions are softened and turning translucent. Add the tomato paste, cumin and chili powder and sauté for another minute, stirring constantly. Add the lentils and the vegetable broth or water. Raise heat and bring the mixture to a gentle simmer. Cook, uncovered, for 20 minutes to 45 minutes, until the lentils are tender and cooked through. Reduce heat as necessary to maintain a gentle simmer, and add more broth or water if the liquid evaporates before the lentils are done. Once the lentils are done cooking, drain off any excess liquid, then cover and set aside.

To prepare the chipotle sauce, just whisk together the ingredients and set aside (if you have no choice but to use whole chipotle peppers from the can, use a blender to purée it all).

Warm tortillas individually in a pan over medium heat. Stack the warm tortillas and cover them with a tea towel if you won’t be serving the tacos immediately.

Once all of your components are ready, you can assemble your tacos! Top each tortilla with the lentil mixture, cauliflower, a drizzle of chipotle sauce and a generous sprinkle of chopped cilantro.

I made these for the second time last night and they were again a big hit with the vegan, meat-lover, and picky teens in my family. Amazing flavor in every bite!

I wish there were more than 5 stars I could give!!!! My husband is a meat-aholic, not thrilled when I decided last week that we were going to start a meatless night once a week. He stated " Honey, stop looking I could eat this every day!" Crazy good, the flavors are layered and complex. A real gourmet bite that absolutely took me by surprise. I am sending this recipe to every "Veggie" I know.

Wow!  Absolutely amazing - I’ve come to expect nothing less from you, but this one was stunning.  This will definitely go into our weeknight rotation.  Delicious and easy - what more could you want?

Loved this eclipse. Easy and delicious. I added garlic, crushed red pepper, and cumin when roasting the cauliflower. I subbed Greek yogurt for the Mayo in the sauce.

Made exactly as written, absolutely delicious, thank you!!

Will definitely make again. I like cauliflower and lentils just fine but was not prepared for the amazing texture the two make together, combined with the flavors from the sauce and spices. If you’re skeptical, just try it! I had to post a comment just to add my support!

This is honestly one of the best things I've ever made. SO DARN GOOD. And simple too! It's in my monthly rotation, and I look forward to every time I get to make these. I made it in an instant pot and cook on high pressure for 20 minutes. 

However, I really recommend soaking lentils overnight to prevent gas/bloating.

This is one of my favorite recipes!! I made these tonight and they even had my 2 year old excited about dinner.

OMG!!  My son was visiting from ATlanta and wanted to try more beans in his diet so I found this recipe on line and made it for him!  We both loved it!!  The lentils were fabulous - I make these all the time and use them in salads, on top of chicken!  Love your recipes, but this was just fantastic!!

I'm not that big of a fan of either lentils or cauliflower, but somehow the combination is delicious! The chipotle sauce kind of makes it all happen.

Oh my Lord!  so good!!!  I cut the recipe down since just me and my son were eating tonight.  I wasn't real particular about the amounts of ingredients.  still turned out Amazing!  will make again.

I can’t even tell you how many times I’ve made these tacos because they are AMAZINGGGG!!!! Great vegetarian meal. 

I just use the cholula Chipotle hot sauce for the sauce. I use canned lentils and only about 3/4 to 1 cup of water and it cooks up very quickly instead of cooking from dry. Also if you’re looking to cut some fat from the mayo, try using non fat Greek yogurt or even doing half mayo half yogurt. 

Love this go to recipe!!!!

Not enough stars for these tacos! So delicious I cannot believe it!!

So good we’re making them again tonight and doubling the recipe.

Was blown away by how good these were. Will be put Into our rotation! Added pickled radishes on top for an extra zing

This has been a go-to recipe for me for at least a year now - it's excellent!  My boyfriend who is not vegetarian at all gets excited every time I I decide to make them.

We wanted a meat free dinner and thought this looked good (good enough to tempt my partner!). It was absolutely gorgeous! We added sweetcorn to the tortilla and a cucumber radish salad. The best non meat dish we’ve ever had, just love it and will come back to it over and over. Thanks!

One Aussie family trying to eat more vegetarian meals. Something as tasty and easy as this make it a wonderful experience. Yummo, as my ten year old said last night!

These veggie lentil tacos are our new go-to meal. SO TASTY and stacked with lentil protein and fiber, it’s time to take dinner up to the next level.

Lentil Tacos

taco shells ((store-bought

garlic

brown lentils, cooked

tbsp salsa ((store-bought

tbsp fajita/burrito seasoning ((store-bought

salad

cherry tomatoes

cheddar cheese, grated ((obviously not vegan))

Dice the onions and garlic.

Heat the oil in a frying pan and add the onion. Cook on medium heat until soft.

Add the garlic and drained lentils and stir well.

Next, add the fajita seasoning and the water. Keep stirring it well.

In the meantime, put the taco shells or wraps in the oven. They’ll just need 2-3 minutes to cook, but check packet instructions.

Wash the salad and tomatoes, then slice the tomatoes.

Cook the lentils until the water has evaporated – this won’t take long.

Layer lentils along the bottom. Next is the optional cheese. Then comes the salsa followed by the salad and tomatoes. Enjoy!

To stack the taco:

These Enchilada Lentil Tacos have incredible depth of flavour! The lentils are cooked in a spicy enchilada sauce on the stove or in the slow cooker, then tucked inside tacos &amp; topped with zesty lime slaw. The saucy lentils are also great for enchiladas, burritos, quesadillas or just served on rice.&nbsp;

Enchilada Lentil Tacos with Lime Slaw

| 1½ cups uncooked green lentils (,

796 milliliters | 28 fl oz | 3⅓ cups canned crushed tomatoes (,

onion (, chopped finely)

| 5½ tablespoons chili powder

maple syrup

oregano

smoked paprika (or chipotle powder)

apple cider vinegar

cinnamon

coriander

½ red onion (, sliced finely)

tortillas

cilantro (for garnish)

guacamole ((optional))

Add all of the Enchilada Lentil ingredients (except the lentils and the salt)  to a blender and blend until smooth. Pour into your slow cooker, add the lentils, stir and turn your slow cooker on high for around 4 hours or low for 6-7 hours.&nbsp;

Add the salt once the lentils have cooked and stir well. &nbsp;

In a slow cooker

Add all of the Enchilada Lentil ingredients (except the lentils and the salt) &nbsp;to a blender and blend until smooth. Add to a pan, pour in the lentils, stir and bring to a simmer. Turn down to low and cook for around 2 hours, stirring occasionally.&nbsp;

Add the salt once the lentils have cooked and stir well.&nbsp;

On the stove top

Shred the cabbage and onion finely. I used my food processor.&nbsp;

Mix the lime juice with the maple syrup. Keep them separate until just before serving then coat the cabbage and onion in the lime mixture.&nbsp;

For the slaw

Fill tacos with some of the lentil filling, pile some slaw on top &amp; garnish with cilantro.&nbsp;

To Serve

Hi Kate, I harvested a large head of Cauliflower from the garden yesterday and found this recipe. We made it with some friends last night and we all, even the teen boys, LOVED it! Thank you so much! I'm sold on the roasted cauliflower idea!! ~Lisa

My husband and I thought they were delicious!  We aren’t vegetarians but try to eat less meat. Even meat eaters will love this dish.

This is a favorite recipe! We make it often. I just got an instant pot and was wondering if anyone has made the lentil portion in the instant pot and if yes how long under pressure (high or low) and natural or quick release. 

Thanks

https://content.jwplatform.com/videos/diokLxpr.mp4

Watch how to make roasted cauliflower and lentil tacos in this short recipe video. Roasted cauliflower, seasoned lentils and creamy chipotle sauce combine to make a delicious taco!

15 minute air fryer tacos! These vegetarian tacos are incredibly easy to make in your air fryer - just fill up the basket with assembled tacos and they cook super fast! Delightfully crispy, protein packed and delicious, these lentil tacos will please kids and adults alike on Taco Tuesday! If you're looking to add more legumes and meatless meals into your diet, this is one delicious way to put a healthier twist on tacos.

Air Fryer Lentil Tacos

hard taco shells

tsps fajita

grated cheese

iceberg lettuce

tomato

sour cream

Tblsp chives

Preheat your air fryer to 180C / 360F.

Prepare the lentil filling. Add the drained, rinsed lentils to a large bowl and mix in the taco seasoning until it's fully coated.

Arrange the taco shells in the air fryer basket. Spoon the in the lentil filling (about two heaped spoonfuls per taco) and top with grated cheese.

Air fry at 180C for 5 minutes, or until the cheese is melted and the shells are super crisp.

Top with lettuce, tomato, sour cream and chives.

Enjoy!

Healthy, hearty taco filling that couldn't be easier to make! It's the perfect meatless dinner the whole family will love! Recipe makes about 4 1/3 cups.

Vegetarian Lentil Tacos (Slow Cooker)

green lentils, (picked over and rinsed)

(10 oz) can mild diced tomatoes and green chiles

tsp minced garlic

tsp cumin

tsp chili powder

tsp ancho chili powder

Salt and black pepper, (to taste)

Tbsp chopped fresh cilantro

Add lentils, broth, olive oil, tomatoes, onions, garlic, chili powders, and paprika to a 5 - 6 quart slow cooker. Season with salt and pepper to taste.&nbsp;

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The most viewed lentil tacos recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine