Saucy, spicy lentils tucked into corn tortillas then topped with crunchy and tangy lime slaw. These Spicy Lentil Tacos are delish!
We have all things good going on in this vegan taco recipe! Spiced, smoky, tomatoey, saucy lentils, and tangy, crunchy lime slaw, all tucked into warm corn tortillas.
The flavours, the textures, the colours...It’s all there. Like a party in your mouth...Roll on taco Tuesday!
Ingredients
Here are the ingredients you need to make Spicy Lentil Tacos:
And a few ingredient notes/substitution tips:
- Corn tortillas - Flour tortillas work too, of course, but I love the added flavor of the corn ones! If you are gluten-free use corn tortillas.
- Lentils - These are the protein-packed base of your taco filling. I like to use green lentils but brown work well too. Don't use red lentils. They don't keep their shape and will make the taco filling turn into stodge.
- Chipotle pepper in adobo sauce - For deep, rich, smoky, and spicy flavour.
- Chili powder - If you are in the UK/Europe don't miss my note in the recipe about reducing the amount. Your chili powder is very different to North American chili powder and you don't need as much.
- Sugar - This is optional but recommended to balance the flavours and acidity.
And for the simple red cabbage slaw:
If you don't have maple syrup you can use some sugar instead.
How To Make Spicy Lentil Tacos
Spicy Lentil Tacos are surprisingly easy to make. Here's a quick summary of how it's done:
- Simmer the lentils until tender, or buy canned lentils then you can skip this step.
- Saute the onion and garlic then add the spices and cook until fragrant.
- Add the lentils and everything else then simmer for about 20 minutes until rich and thick.
- Make the easy slaw while the lentil mixture is simmering.
- Assemble your tacos! Dollop on the lentil "taco meat" then top with some slaw. It adds the perfect amount of sharp sweet texture to the spicy lentil filling.
Serving Suggestions
Use the spicy lentil "taco meat" as the base, the red cabbage slaw on top, then load 'em up with whatever else you've got. Going big with your toppings is mandatory! I love:
- fresh cilantro
- crumbled vegan feta cheese
- avocado
- quick pickled red onions
- guacamole or avocado dressing
- salsa
- corn kernels
- vegan sour cream
A salad on the side is a nice addition. I particularly enjoy these tacos with my cool, creamy, and crunchy Cucumber Avocado Salad.
I love to double the lentil filling recipe and freeze half for another day. It can be used to make more tacos, or for burritos, taco salad, enchiladas, nachos, or bowl meals. It's great served over rice or with tortilla chips.
Tips For Storing Leftovers
Store leftover spicy lentils in an airtight container in the refrigerator for 5 days or the freezer for 3 months. The slaw will be ok for a couple of days in the fridge but will soften slightly and is best when freshly made.
More Lentil Recipes
If you try this recipe, let me know how you like it by leaving a comment and rating below! And be sure to join my mailing list for more deliciousness!
Recipe
Spicy Lentil Tacos with Lime Slaw
Author:Ingredients
Spicy Lentils
- ¾ cup uncooked green or brown lentils , or 1¾ cup (350g cooked/canned green or brown lentils). Do NOT use red lentils.
- 3½ cup (840 ml) water , divided
- 1 tablespoon olive oil , or a few tablespoons water for oil-free
- 1 medium onion , diced
- 4 cloves garlic , minced
- 2 teaspoons chili powder , If in the UK/Europe do not use this much. North American is different. Just use ¼ tsp)
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 tablespoon tomato paste
- 1 chipotle pepper in adobo sauce , diced
- 2 teaspoons sugar , optional but recommended
- 1 teaspoon sea salt , plus more to taste
- ½ teaspoon freshly ground black pepper
Lime Slaw
- ½ small (about 4 cups) red/purple cabbage , shredded finely
- ¼ red onion , sliced finely
- 4 tablespoon lime juice
- 2 teaspoons lime zest
- 1 tablespoon maple syrup , or sugar
- 1 big pinch sea salt
To serve
- 12 small corn tortillas , or flour tortillas
- toppings of choice
INSTRUCTIONS
For the lentils
- Start by cooking the lentils. Combine the dried lentils and 3 cups (720ml) of water in a medium saucepan and bring to a boil. Cover, reduce the heat, and simmer, stirring occasionally, for 18 to 20 minutes or until tender but not mushy. Once tender drain immediately and set aside. Skip this step if using already cooked or canned lentils.
- Heat a large skillet over medium heat. Add the oil, then saute the onion until tender and translucent (about 5 minutes). Then add the garlic and cook for 1 minute more.
- Add the spices (chili powder, smoked paprika, cumin, and oregano), and cook, stirring frequently, for a minute or two until smelling fragrant.
- Add the tomato paste and cook it for a minute or two until it darkens slightly in colour.
- Pour in ½ cup (120ml) water, the cooked lentils, chipotle pepper, sugar, salt, and pepper. Stir well, then bring to a gentle simmer.
- Allow to cook for 15 to 20 minutes until the mixture is thick and rich. Add a drop more water to loosen if necessary, and adjust the seasoning to taste.
For the slaw
- To a bowl add the lime juice, zest, maple syrup, and salt. Whisk together then add the shredded cabbage and red onion. Toss to coat. (toss again right before serving).
For the tacos
- Warm the tortillas, either one at a time in a very hot skillet, wrapping them in a clean dish towel to keep warm as you go, or in a stack, wrapped in foil, then baked in the oven at 350 for about 10 minutes.
- Place a couple of tablespoons of the lentil mixture in the center of each tortilla then top with slaw and extra toppings of choice.
Chris Voci-Nam says
Recipe was TO DIE FOR! That lime slaw really elevated it to the next level! Both hubby and I gobbled up almost all of it in one siting!
This one is a keeper!
Thanks Mel!
Melanie McDonald says
Love that! I'm so pleased you both enjoyed it Chris. I've got leftovers of the lentil mixture defrosting as we speak ready for our dinner tonight!
Viv says
Really tasty, thank you!
Kelly says
Delicious tacos. I've been making them for years since you posted the recipe originally and have only just got around to rating them. sorry!
Elka says
I would like to use the instant pot but was not sure about any changes I might need to make on the amount of liquid and the appropriate time to put it on. Would appreciate any suggestions. Thank you!
Jill says
These are deliciously spicy and very easy to make. The lime slaw is tasty. I served with guacamole as well.
S Washburn says
A friend invited me over for dinner and was unsure of what to fix since I am vegan. She found this recipe on your website and followed it precisely. These are fantastic. The flavors burst in your mouth with every bite. I ask for the recipe and after following the link for it to your website, I now subscribe. Your recipes that I have reviewed just in the past few hours appear scrumptious. I am looking forward to your newsletter.
Jasmine says
Looks SO GOOD!
Sarah Newman says
Great tacos. jNot sure about the slaw.
Amy says
You know I love tacos, so I'm excited to see a taco recipe on your site!