Dinner

Lentil Tacos Recipe

ByLuna Ryder February 11, 2026February 11, 2026

Introduction

Lentil tacos are a hearty and flavorful vegetarian twist on a classic favorite. Packed with spices and tender lentils, this recipe makes a satisfying meal that even meat-lovers will enjoy. Perfect for a quick weeknight dinner or casual gathering.

The image shows four tacos lined up on a wooden board over a white marbled surface. Each taco has a crispy light yellow shell filled with three distinct layers: the bottom layer is brown lentils, the middle layer is bright green shredded lettuce, and the top layer is a mix of small red diced tomatoes and chopped green onions. The tacos are neatly packed and the colors contrast well, making the food look fresh and tasty. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 Tbsp. neutral-flavored oil, such as canola or vegetable
1 white or yellow onion, diced
1 Tbsp. tomato paste
1 tsp. kosher salt
1 tsp. chili powder
1 tsp. ground cumin
½ tsp. ground coriander
½ tsp. garlic powder
½ tsp. smoked paprika (optional)
1 cup brown or green lentils, rinsed
3 cups water or vegetable broth
½ tsp. Mexican-style hot sauce, such as Cholula (optional)
12 hard or soft taco shells

Instructions

Step 1: Heat the oil in a medium saucepan over medium heat. When the oil is shimmering, add the onion and sauté, stirring occasionally, until softened, about 5 minutes.
Step 2: Add the tomato paste, salt, and spices and sauté an additional minute until fragrant.
Step 3: Add the lentils and water or broth and stir to combine. Raise the heat to high and bring the mixture to a boil. Reduce heat, cover the pot, and simmer until the lentils are tender, approximately 20 minutes.
Step 4: Remove the lid and add the hot sauce, if using. If the lentils are tender but there is too much liquid remaining, simmer with the lid off for a few minutes to reduce the liquid.
Step 5: Heat the taco shells according to package directions. Serve the warm lentils with the shells and pass your favorite toppings like grated cheese, diced tomato, and lettuce at the table.

Tips & Variations

Swap vegetable broth for water to add more flavor to the lentils.
For extra texture, add a handful of chopped peppers or corn to the lentils while cooking.
Use soft corn tortillas for a gluten-free option.
Top with avocado or a dollop of sour cream for creaminess.

Storage

Store leftover lentil filling in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, adding a splash of water if needed to loosen the mixture. Taco shells are best enjoyed fresh and crispy but can be stored in a sealed container for a day or two.

How to Serve

The image shows four soft tacos arranged in a row on a light wooden board placed on a white marbled surface. Each taco shell is a light golden yellow color, filled with several visible layers: at the bottom, there is a layer of cooked brown lentils, topped with fresh bright green lettuce, followed by chopped red tomatoes, small slices of white or pale green onion, and finally garnished with small fresh green herbs. The tacos look fresh and colorful with a mix of textures from soft shell, firm lentils, and crisp vegetables. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use red lentils instead of brown or green?

Red lentils cook faster and become mushier, which may result in a softer texture that’s less taco-like. Brown or green lentils hold their shape better for this recipe.