Crunchy Lentil Tacos with Feta
with roasted cauliflower
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.
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Ingredients
Crunchy Lentil Tacos with Feta:
- Lentils, pre-cooked - 2 cups (canned or vacuum-packed)
- Chili powder - 1 tsp
- Cumin, ground - 1/2 tsp
- Lettuce, romaine - 2 oz , shredded
- Cheese, feta - 4 oz , crumbled
- Oil, cooking - 1 Tbsp
- Taco shells, crunchy and gluten-free - 8
- Salsa (opt) - for serving
- Yogurt, plain or Greek - 1/2 cup
Roasted Cauliflower with Lemon:
- Cauliflower florets - 12 oz
- Foil - for cooking
- Oil, olive - 1 Tbsp
- Paprika, smoked - 1/2 tsp
- Cumin, ground - 1/2 tsp
- Lemon juice - 2 tsp
Nutrition Facts
Amount Per Serving
Calories
429
Just a moment...
% Daily Value
Total Fat
15g
24%
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Saturated Fat
6g
28%
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Trans Fat
0g
Just a moment...
Cholesterol
26mg
9%
Just a moment...
Sodium
504mg
21%
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Total Carbohydrate
56g
19%
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Dietary Fiber
14g
56%
Just a moment...
Sugars
8g
Just a moment...
Protein
21g
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Prep
- 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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Make
- Heat oven to 500F / 260C.
- Arrange cauliflower on a sheet pan and cover tightly with foil. Steam cauliflower in the oven for 10 minutes. (Watch this video for tips.)
- 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.
Nutrition Facts
Amount Per Serving
Calories
429
Just a moment...
% Daily Value
Total Fat
15g
24%
Just a moment...
Saturated Fat
6g
28%
Just a moment...
Trans Fat
0g
Just a moment...
Cholesterol
26mg
9%
Just a moment...
Sodium
504mg
21%
Just a moment...
Total Carbohydrate
56g
19%
Just a moment...
Dietary Fiber
14g
56%
Just a moment...
Sugars
8g
Just a moment...
Protein
21g
Just a moment...
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