Crunchy Lentil Tacos
with roasted cauliflower

Name: Crunchy Lentil Tacos
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 2 cups Lentils, cooked (use pre-cooked lentils or if cooking from dried, use half the amount of dried and prepare according to package directions); 1 tsp Chili powder; 1/2 tsp Cumin, ground; 1/2 tsp Coriander, ground; 1/4 tsp Red pepper flakes (opt); 2 oz Lettuce, romaine, shredded; 3 Tbsp Cilantro leaves, torn; 4 oz Cheese, shredded cheddar; 1/2 cup Sour cream; for serving Salsa; 1 Tbsp Oil, cooking; 8 Taco shells, crunchy; 12 oz Cauliflower florets; 1 Tbsp Oil, olive; 1/2 tsp Paprika, smoked; 1/2 tsp Cumin, ground; 2 tsp Lemon juice

Active: 35 Total: 35

Original GF Paleo Vegetarian

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 last featured in 2019.

Proteins

Beans, lentils

Cuisines

American

Ingredients

Metric

Servings:

Crunchy Lentil Tacos with Cheddar:

Lentils, cooked - 2 cups (use pre-cooked lentils or if cooking from dried, use half the amount of dried and prepare according to package directions)
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
Cilantro leaves - 3 Tbsp , torn
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
Oil, olive - 1 Tbsp
Paprika, smoked - 1/2 tsp
Cumin, ground - 1/2 tsp
Lemon juice - 2 tsp

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, cumin (portion for the lentils), coriander, and red pepper flakes.
Lettuce / Cilantro - Prep as directed.

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Make

Heat oven to 400F / 204C.
Toss cauliflower with olive oil, smoked paprika, cumin (portion for the cauliflower), and some salt and pepper. Spread out on a sheet pan. Roast, turning with a spatula halfway through cooking, until tender, ~25 minutes.
While cauliflower is roasting, set out toppings - lettuce, cilantro, cheese, sour cream, and salsa.
Next, heat a skillet with cooking oil over medium heat. Add 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 to 5 minutes (watch closely to prevent overcooking).
When cauliflower is done roasting, squeeze lemon juice over top.
Fill taco shells with lentils and toppings. Enjoy with cauliflower on the side.

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