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Crunchy Lentil Tacos
with cheddar cheese / roasted cauliflower

Active: 30 min Total: 45 min

These crunchy tacos are classic in every way except that they use lentils instead of ground beef. We promise you won't miss the meat in this satisfying and quick weeknight meal. A version of this recipe was first featured in 2018.

Tags

Ingredients

Servings:
4
Metric
Crunchy Lentil Tacos with Cheddar:
  • Lentils, pre-cooked - 2 cups (canned or vacuum-packed)
  • Chili powder - 1 tsp
  • Cumin, ground - 1/2 tsp
  • Coriander, ground - 1/2 tsp
  • Red pepper flakes (opt) - 1/4 tsp
  • Lettuce, romaine - 2 oz, shredded
  • Green onions - 2 stalks, chopped, green and white parts separate
  • Cheese, shredded cheddar - 4 oz
  • Sour cream - 1/2 cup
  • Salsa - for serving
  • Oil, cooking - 1 Tbsp
  • Taco shells, crunchy - 8
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

Serving Size: 1 serving
Servings Per Recipe 4
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Prep

  1. 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)
  2. Season lentils - Combine lentils with chili powder, cumin (portion for the lentils), coriander, and red pepper flakes. (Note: if you purchased uncooked lentils, use this recipe for instructions on how to cook them first.) (Can be done 5 days ahead)
  3. Lettuce / Green onions - Prep as directed.

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Make

  1. Heat oven to 500F / 260C.
  2. Arrange cauliflower on a sheet pan and cover tightly with foil. Steam cauliflower in the oven for 10 minutes. (Watch this video for tips.)
  3. Remove foil from cauliflower. Drizzle with olive oil, smoked paprika, cumin (portion for the cauliflower), and some salt and pepper. Toss to coat.
  4. Turn the oven’s heat down to 400F / 204C.
  5. While cauliflower is roasting, set out toppings - lettuce, green parts of green onions, cheese, sour cream, and salsa.
  6. Continue roasting until the edges are brown and crisp, ~25 minutes more.
  7. Place a skillet over medium heat. Add cooking oil and then seasoned lentils and white parts of green onions. Saute until warmed through, ~4 minutes. Taste and season with some salt and pepper.
  8. 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 to 5 minutes (watch closely to prevent burning).
  9. Squeeze lemon juice over cauliflower.
  10. Fill taco shells with lentils and toppings. Enjoy with cauliflower on the side.

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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Reviews

Ratings

Original (40)
Gluten-free (2)
Paleo (7)
Vegetarian (11)

33 reviews

This was really tasty, and super fast to make if the lentils are already cooked. I doubled the spices (except for the chili powder).

By: Kristine
Posted: Jun 28, 2020
Diet: Original
0 Helpful

So yummy and easy.

By: Kera
Posted: May 05, 2020
Diet: Original
0 Helpful

Kids loved this even with rationing tortillas. (I didn't have crunchy so I did soft)

By: Markell
Posted: Feb 14, 2020
Diet: Vegetarian
0 Helpful

Really excellent. I would not have tried it but the reviews were so high... and they were right! Delicious and did not miss the meat. They fell apart pretty easily but I wouldn't go soft shell because the crunchy shells make the dish. Maybe next time I would put the sour cream in the bottom to hold it all together? But great recipe.

By: Christy
Posted: Feb 03, 2020
Diet: Original
0 Helpful

Big hit all around! Used red lentils and they wound up mushy but like refried bean texture. Would like to try with another type of lentil next time

By: Erica
Posted: Jul 17, 2019
Diet: Original
0 Helpful

I need to buy better taco shells, but I loved loved the lentils in place of meat. Really great.

By: Carri
Posted: Jun 08, 2019
Diet: Original
0 Helpful