Spiced lentils stand in for beef as a vegetarian filling in these crunchy tacos. Topped with salsa, feta cheese, lettuce and yogurt, we don't think you'll miss the meat in this twist on a classic.
Cauliflower - Chop into florets. If prepping right before cooking, get cauliflower in the oven before continuing with prep. (Can be done up to 5 days ahead)
Season lentils - Combine lentils with chili powder and cumin (portion for the lentils). (Note: if you purchased uncooked lentils, use this recipe for instructions on how to cook them first.) (Can be done 5 days ahead)
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Remove foil from cauliflower. Drizzle with olive oil, smoked paprika, cumin (portion for the cauliflower) and some salt and pepper. Toss to coat.
Turn the oven’s heat down to 400F / 204C.
Continue roasting until the edges are brown and crisp, ~25 minutes more.
While cauliflower is roasting, prep toppings. Chop lettuce and crumble feta.
Place a nonstick pan over medium heat. Add cooking oil and then seasoned lentils. Saute until warmed through, ~4 minutes. Taste and season with some salt and pepper.
Place taco shells on a second sheet pan (or you can place them directly on the oven rack) and toast just until warm and crisp, ~2 minutes (watch closely to prevent burning).
Squeeze lemon juice over cauliflower.
Fill taco shells with lentils, lettuce, feta, salsa and yogurt. Enjoy with cauliflower on the side.