Pescatarian Classic Lentil Tacos
Total time50 min
Prep time15 min
Cook time35 min
4.6(19)
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Learn more →Ingredients
4 servings
For the lentils
- 1 cup brown or green lentils, rinsed
- 2 ½ cups low-sodium vegetable broth
- 1 tbsp olive oil
- 1 small yellow onion, finely diced
- 3 cloves garlic, minced
- 1 tbsp chili powder
- 1 ½ tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp dried oregano
- ¼ tsp cayenne pepper
- 1 can (14.5 oz) diced tomatoes, with juices
- ½ tsp salt, plus more to taste
For serving
- 8–10 small corn tortillas
- 1 cup shredded green cabbage
- ½ cup sour cream
- ½ cup salsa
- 1 lime, cut into wedges
- ¼ cup fresh cilantro, roughly chopped (optional)
- 1 avocado, sliced (optional)
Instructions
- 1
Combine the rinsed lentils and vegetable broth in a medium saucepan over medium-high heat. Bring to a boil, then reduce the heat to low, cover, and simmer for 20–25 minutes, until the lentils are tender but still hold their shape.
- 2
While the lentils cook, heat the olive oil in a large skillet over medium heat. Add the onion and cook, stirring occasionally, until softened and translucent, about 5–6 minutes.
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