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Week of 9/11/23

Crunchy Lentil Tacos
with roasted cauliflower

Active: 35 Total: 35
Original GF Paleo Vegetarian
Crunchy Lentil Tacos

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. We last featured this meal in 2021.

Tags
Air-Fryer Friendly
Proteins
Beans, lentils
Cuisines
American
Save recipe
28

Ingredients

Metric
Servings:
4
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

  1. Cauliflower - (If prepping right before cooking, get cauliflower in the oven before continuing with prep.) Chop into florets. (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.

  3. Lettuce / Cilantro - Prep as directed.

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Make

  1. Heat oven to 400F / 204C.

  2. 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.

  3. While cauliflower is roasting, set out toppings - lettuce, cilantro, cheese, sour cream, and salsa.

  4. 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.

  5. 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).

  6. When cauliflower is done roasting, squeeze lemon juice over top.

  7. Fill taco shells with lentils and toppings. Enjoy with cauliflower on the side.

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