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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.


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 and gluten-free - 8
Roasted Cauliflower with Lemon:
  • Cauliflower florets - 12 oz
  • Oil, olive - 1 Tbsp
  • Paprika, smoked - 1/2 tsp
  • Cumin, ground - 1/2 tsp
  • Lemon juice - 2 tsp


  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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  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.



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