Do you have lentils in your pantry? These easy going legumes are like the laid back surfers of the bean world. Ready to go at a moment’s notice they require hardly any preparation and take just a brief 25 minutes to cook. No overnight soaking, pre-cooking, or long slow simmers required. Packed with protein, fiber, essential minerals, and B vitamins lentils are an excellent choice for bulking up meatless meals.

I have long appreciated the lentil, enjoying tangy lentil salads, orange lentil soup, and warm curried ham and lentil salads. However I never considered the possibility of using brown lentils as a meat substitute until I came across a recipe for Ancho Lentil Tacos over at the Post Punk Kitchen. Vegan cookbook author and blogger extraordinaire Isa Chandra uses brown lentils cooked in a spicy taco seasoning to fill corn tortillas. A brilliant idea, I knew I had to give it a try at the first opportunity.

First I made a big batch of basic lentils, simmering the lentils with a few aromatics to enhance their natural earthy flavor. (As a bonus, I found that Anna loves pureed lentils. Health food for everyone!) Then all that was left was a quick saute of onions and peppers, mixing in the spices and lentils, and heating the entire dish through. You can mash the lentils a bit if you want a thicker texture, but I enjoyed leaving ours mostly intact.

Inside a corn tortilla, topped with avocado, tomatoes, and thinly sliced radish the spicy lentils are a convincing alternative to taco meat. Mr. B happily ate his soft tacos and didn’t even ask about the missing cheese. (Of course a sharp cheddar would be great on top if you are so inclined.) I am learning that with vegan or vegetarian cooking often the key to success is the use of bold, at times aggressive, seasoning. Delicately seasoned vegetables have their place on a menu but for meatless main courses strong flavors and high fiber go a long ways in creating a pleasing sense of satiety.

Spicy Lentil Tacos Print Recipe

 Recipe Thumbnail

Adapted from the Post Punk Kitchen

Total Time: 15 months, 15 minutes

Serves 4

Serving Size: 1 Cup

Calories per serving: 216

Fat per serving: 2.3 grams

Ingredients

  • 1 1/2 cups Diced Onion
  • 4 cloves Garlic, minced
  • 2 Poblano Peppers, diced
  • 1/4 teaspoon Black Pepper
  • 3/4 teaspoon Salt
  • 1 teaspoon Ancho Chile Powder
  • 1 teaspoon Chipotle Chile Powder
  • 1/2 teaspoon Dried Oregano
  • 1 teaspoon Ground Cumin
  • 1/2 teaspoon Ground Coriander
  • 4 cups Cooked Lentils
  • 1/3 cup Vegetable Stock (Low Sodium)
  • 4 Tablespoons Tomato Paste
  • 1 Tablespoon Hot Sauce (Tapatio or Similar)
  • 2 teaspoons Olive Oil

Cooking Directions

Place a large non-stick skillet over medium-high heat. Add olive oil and a pinch of salt to the skillet. Add the onion, garlic, and peppers and saute until soft.
While the vegetables are cooking combine the black pepper, salt, ancho, chipotle, oregano, cumin, and coriander in a small bowl.
When the vegetables are soft, add in the spices and stir for a minute until the spices are aromatic. Add the lentils, vegetable stock, tomato paste, and hot sauce to the skillet. Stir until well combined, reduce the heat to medium, and cook until the lentils are warmed through and most of the vegetable stock has evaporated, about 4 minutes. If the mixture begins to look dry add in a splash of water or vegetable stock. Turn off the heat and serve.
Serve in a corn tortilla with traditional taco toppings.

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