I often joke that I was born in the wrong part of the world because of how much I enjoy Latin American cuisine. And tacos? Well, I love me some tacos.
The Red Lentil Taco recipe that I’m going to share with you today is courtesy of my friend Stephanie Laidlaw of Hope for Healing recipe blog. The site and this recipe are personal favorites, so please check them out…as the Red Lentil Tacos are incredibly easy to make (in bulk). You can use it as a dip or as the ‘meat’ for tacos that will suit work for many different palettes.
As I’ve made this recipe many times and have made a few tweaks to it. Thus, I’ve altered the original a bit and my own version is what you’ll see below. It’s a wonderful and yummy option that can be served over the course of several days.
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Red Lentil Tacos (vegan)
Ingredients
- 1 Medium onion Diced
- 4 Cloves garlic Minced
- 1 Tbsp Extra Virgin Olive Oil
- 1.5 Cups Dry Organic Red Lentils
- 3 Cups Water
- 1 Tbsp ground cumin
- 1 Tbsp chili powder
- 1/2 Tsp Cayenne Pepper (optional)
- 1/2 Tsp sea salt
- 1/2 Tsp ground black pepper
- 2-3 Tbsp Non-dairy milk ie Coconut or almond (or 2 Tbsp Organic Butter or Ghee work too)
- Huge Handful Fresh Cilantro Finely chopped
- Fresh Lime Slices
Instructions
- Saute onion and garlic in olive oil in a large pan. As onions become clear, add red lentils with water and stir. Allow mixture to simmer until it boils. Turn heat down to medium low and simmer for about 15-20 minutes in order for the lentils to soften and become a thicker texture.
- Now you can add spices and non-dairy milk. Constantly stir the mixture at this point so that it doesn’t burn and you’ll see it start to become almost like a ground-meat texture. If your mix is a bit watery, just keep cooking until it thickens up to your liking.
- Once you remove the lentils from the heat, serve it as you would any sort of meat option for your tacos. It’s wonderful with the fresh cilantro as well as some fresh lime juice squeezed overtop.