I don’t know about you but I love tacos! In my mind, Taco Tuesday is a real thing.
Most kids love tacos, and I can’t think of anyone who doesn’t consider tacos to be a family favorite.
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I first started using lentil in tacos before we went plant-based. We had three growing (read hungry) kids at home who were in elementary school and we were on a tight budget. I started adding cooked lentils to our ground beef to make it go further. My kids barely noticed the lentils.
That moved started my love of lentils. They are a low fat and high fiber food with 9 grams of protein for a half cup serving. That’s basically 2 tacos for me.
Additionally, lentils are inexpensive and very easy to cook, perfect for beginners.
You can buy dry lentils in the bean section of any grocery store. They will cost less than $2 per pound for conventional lentils. I almost always buy brown lentils. I like buying them from Amazon because I can get a better variety. This kind cost more but they are non-gmo and you can trace which field they were grown in. Pretty cool!
UPDATE: If you have an Instant Pot check out my Instant Pot Lentil Tacos!
This vegan recipe is so good even the carnivores will be asking for more.
The tacos can be made to each family members preference. My husband and I enjoy ours with lettuce, lentils, guacamole, and fresh salsa. If I had been making burritos or nachos I would have made a dairy-free cheeze sauce and possibly added more beans.
- 1 cup dry lentils (rinsed)
- taco seasoning (chili powder, garlic powder, salt, pepper, cumin) to taste
- 2 oz tomato sauce
- Cook lentils in a medium sauce pan with 2 cups of water.
- Cook them for 15 minutes or until they are soft.
- If there is still water in the pan drain them.
- Add taco seasoning to taste and the tomato sauce.
- Stir and enjoy.