Gluten Free Cilantro-Lime Lentil Tacos

Total time50 min

Prep time15 min

Cook time35 min

4.5

(10)

Taco night gets a serious upgrade with this hearty, plant-based filling built on tender lentils simmered in a smoky blend of cumin, chili powder, smoked paprika, and coriander — then finished with bright lime juice and a generous handful of fresh cilantro. The whole thing comes together in one skillet, which means less cleanup and more time actually eating. Corn tortillas are naturally wheat-free, making them the perfect vehicle here, but it's still worth grabbing a bag labeled gluten free to avoid any cross-contact from shared processing lines. The lentils soak up the tomato-spice mixture beautifully, giving you a filling that's cohesive, boldly seasoned, and satisfying without any meat. Shredded red cabbage adds a welcome crunch, and creamy avocado on top ties everything together. This recipe makes four servings, so it's an easy weeknight dinner that also reheats well for lunch the next day.

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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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