Eggless Gluten Free Cilantro-Lime Lentil Tacos
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Learn more →Ingredients
4 servings
For the lentils
- 1 cup green or brown lentils, rinsed and picked over
- 2 ½ cups water
- ½ tsp salt
For the spiced lentils
- 2 tbsp olive oil
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 1 ½ tsp ground cumin
- 1 tsp chili powder
- ½ tsp smoked paprika
- ¼ tsp ground coriander
- ¼ tsp cayenne pepper (optional)
- 1 can (14.5 oz) diced tomatoes, with juices
- 3 tbsp fresh lime juice (from about 2 limes)
- ½ cup fresh cilantro, roughly chopped
- salt and pepper to taste
For serving
- 8 gluten free corn tortillas (6-inch)
- 1 cup shredded red cabbage
- 1 avocado, sliced or diced
- lime wedges, for serving (optional)
- sour cream or dairy free sour cream, for serving (optional)
Instructions
- 1
Combine the rinsed lentils, 2 1/2 cups water, and 1/2 tsp salt in a medium saucepan. Bring to a boil over high heat, then reduce to a gentle simmer and cook, uncovered, until the lentils are just tender but still hold their shape, 20–25 minutes. Drain any excess water and set aside.
- 2
While the lentils cook, heat the olive oil in a large skillet over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 5–6 minutes.
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