Lentil Taco Meat Recipes

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LENTIL TACOS



Lentil Tacos image

This vegan version of classic tacos uses lentils instead of ground beef, along with other flavors so good you'll never miss the meat!

Provided by isachandra

Categories     Main Dish Recipes     Taco Recipes

Time 30m

Yield 4

Number Of Ingredients 20

2 teaspoons ground ancho chile powder
1 teaspoon ground cumin
½ teaspoon ground coriander
½ teaspoon dried oregano
½ teaspoon salt
¼ teaspoon ground fennel seed
2 teaspoons olive oil
1 small onion, minced
2 cloves garlic, minced
2 ½ cups cooked brown or green lentils
3 tablespoons tomato paste
2 tablespoons water, or as needed
2 canned chipotle chiles in adobo sauce, seeded and minced
1 teaspoon adobo or hot sauce
8 (6 inch) vegan corn or flour tortillas
1 cup shredded lettuce
1 cup chopped tomatoes
¼ cup chopped fresh cilantro
1 cup guacamole
1 lime, cut into 8 wedges

Steps:

  • Combine ancho chile powder, cumin, coriander, oregano, salt, and fennel in a small bowl.
  • Heat oil in a large skillet over medium-high heat. Cook onion and garlic, stirring occasionally, until lightly browned, about 3 minutes. Add spice mixture and cook, stirring, until toasted, about 30 seconds.
  • Reduce heat to medium and add cooked lentils, tomato paste, a few splashes of water, and chipotle peppers. Cook, mashing lightly with a fork and adding water if necessary, until lentils are heated through and hold together, about 5 minutes. Season with additional salt if needed and adobo or hot sauce.
  • Lightly toast tortillas in a cast-iron skillet over medium heat. Spread about 1/3 cup filling down center of each tortilla. Top with lettuce, tomatoes, and cilantro. Serve with guacamole and lime wedges.

Nutrition Facts : Calories 389.3 calories, Carbohydrate 61.8 g, Fat 11 g, Fiber 17.9 g, Protein 16.8 g, SaturatedFat 1.7 g, Sodium 463 mg, Sugar 6.7 g

LENTIL TACO MEAT



Lentil Taco Meat image

An easy lentil taco meat recipe, delicious in any Mexican dishes to fill tacos or burritos.

Provided by Carine Claudepierre

Categories     Dinner

Time 15m

Number Of Ingredients 13

2 teaspoons Olive Oil
1/2 Yellow Onion (diced)
1 1/4 cup Cooked Brown Lentils (equivalent 1 can 15 oz, rinsed, drained)
1 1/4 cup Cauliflower Rice (fresh or frozen, see note to make your own*)
1 teaspoon Cumin
1 teaspoon Salt
1/2 teaspoon Garlic Powder
1/2 teaspoon Paprika
1/2 teaspoon Oregano
1/4 teaspoon Chili Powder
1/4 cup Vegetable Broth
3-4 tablespoons Vegan Worcestershire Sauce (or tamari sauce)
1/2 cup Tomato Paste

Steps:

  • In a large skillet, heat olive oil and stir fry the onion until fragrant - about 1 minute.
  • Stir in cooked, drained, canned brown lentils and cauliflower rice and stir fry for 1 minute.
  • Stir in spices: cumin, garlic powder, paprika, oregano, salt chili powder.
  • Stir in tomato paste, vegetable broth, and vegan Worcestershire sauce.
  • Reduce heat, simmer for 5-6 minutes or until the mixture thickens. The longer you cook the lentils, the thicker and dryer the sauce will be. For a smoother sauce, stop heat around 3-4 minutes.
  • Serve hot in my vegan, gluten-free flatbread recipe and follow my vegan, lentil taco recipe for filling tips!

Nutrition Facts : ServingSize 1 serving (1/4 cup lentil meat), Calories 75 kcal, Carbohydrate 13 g, Protein 4 g, Fat 1 g, SaturatedFat 1 g, Sodium 522 mg, Fiber 4 g, Sugar 4 g, UnsaturatedFat 2 g

TASTY LENTIL TACOS



Tasty Lentil Tacos image

This fun taco dish is both healthy and delicious. It will be a hit with the entire family! Serve with your favorite taco fillings, such as sour cream, chopped tomatoes, shredded lettuce, and Cheddar cheese.

Provided by MK!

Categories     Main Dish Recipes     Taco Recipes

Time 50m

Yield 6

Number Of Ingredients 8

1 teaspoon canola oil
⅔ cup finely chopped onion
1 small clove garlic, minced
⅔ cup dried lentils, rinsed
1 tablespoon taco seasoning, or to taste
1 ⅔ cups chicken broth
⅔ cup salsa
12 taco shells

Steps:

  • Heat oil in a skillet over medium heat; cook and stir onion and garlic until tender, about 5 minutes. Mix lentils and taco seasoning into onion mixture; cook and stir for 1 minute.
  • Pour chicken broth into skillet and bring to a boil. Reduce heat to low, cover the skillet, and simmer until lentils are tender, 25 to 30 minutes.
  • Uncover the skillet and cook until mixture is slightly thickened, 6 to 8 minutes. Mash lentils slightly; stir in salsa.
  • Serve about 1/4 cup lentil mixture in each taco shell.

Nutrition Facts : Calories 303.5 calories, Carbohydrate 44.2 g, Cholesterol 1.4 mg, Fat 10 g, Fiber 9.2 g, Protein 9.4 g, SaturatedFat 1.9 g, Sodium 714.1 mg, Sugar 3.2 g

TASTY LENTIL TACOS



Tasty Lentil Tacos image

When my husband's cholesterol numbers rose, I quickly lowered the fat in our family's diet. Finding dishes that were healthy for him and yummy for our five children was a challenge, but this fun taco recipe was a huge hit with everyone. -Michelle Thomas, Bangor, Maine

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 6 servings.

Number Of Ingredients 14

1 teaspoon canola oil
1 medium onion, finely chopped
1 garlic clove, minced
1 cup dried lentils, rinsed
1 tablespoon chili powder
2 teaspoons ground cumin
1 teaspoon dried oregano
2-1/2 cups vegetable or reduced-sodium chicken broth
1 cup salsa
12 taco shells
1-1/2 cups shredded lettuce
1 cup chopped fresh tomatoes
1-1/2 cups shredded reduced-fat cheddar cheese
6 tablespoons fat-free sour cream

Steps:

  • In a large nonstick skillet, heat oil over medium heat; saute onion and garlic until tender. Add lentils and seasonings; cook and stir 1 minute. Stir in broth; bring to a boil. Reduce heat; simmer, covered, until lentils are tender, 25-30 minutes. , Cook, uncovered, until mixture is thickened, 6-8 minutes, stirring occasionally. Mash lentils slightly; stir in salsa and heat through. Serve in taco shells. Top with remaining ingredients.

Nutrition Facts : Calories 365 calories, Fat 12g fat (5g saturated fat), Cholesterol 21mg cholesterol, Sodium 777mg sodium, Carbohydrate 44g carbohydrate (5g sugars, Fiber 6g fiber), Protein 19g protein. Diabetic Exchanges

EASY, INEXPENSIVE LENTIL TACOS



Easy, Inexpensive Lentil Tacos image

Pleases even the pickiest eater! Full of flavor, you won't miss the meat! VERY inexpensive and delicious. We're not always the healthiest eaters, but we love this healthy meal!

Provided by DixonBookLover

Categories     Low Cholesterol

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 8

3/4 cup dry lentils (brown ones)
3/4 cup dry brown rice
4 cups water
4 beef bouillon cubes (or chicken, vegetable)
4 teaspoons chili powder
1 teaspoon cumin
2 teaspoons onion powder
1/2 teaspoon garlic powder

Steps:

  • Dump everything in a medium pot and bring to a boil.
  • Turn down the heat to a little lower than medium and cook covered (just like rice) until done. I usually stir every 5-6 minutes, but you probably don't need to once the spices are mixed!
  • Use just like regular taco filling.

Nutrition Facts : Calories 284.7, Fat 2.5, SaturatedFat 0.6, Cholesterol 0.6, Sodium 1076.9, Carbohydrate 52.6, Fiber 13.4, Sugar 2.3, Protein 13.7

VEGETARIAN LENTIL TACO 'MEAT FILLING' SUBSTITUTE (CROCK POT)



Vegetarian Lentil Taco 'meat Filling' Substitute (Crock Pot) image

This taco filling is a healthier alternative to the meat version. I found this recipe on a "runners" message board where the posters were raving how much this tasted as good as a meat filling. I actually like it better than the fillings made with ground beef. It tastes great in taco shells on taco salads and anywhere you'd normally use a meat taco filling.

Provided by bdankanich

Categories     Lentil

Time 8h10m

Yield 12 serving(s)

Number Of Ingredients 10

1 cup chopped onion
1 garlic clove, minced
1 teaspoon canola oil
1 cup dry lentils, rinsed
1 tablespoon chili powder
2 teaspoons ground cumin
1 teaspoon oregano
14 ounces water
2 vegetable bouillon cubes
1 cup salsa

Steps:

  • Put everything in the crock pot and cook on high for 8-12 hours, stirring occasionally and adding water as needed.
  • use as you would a meat taco filling.

Nutrition Facts : Calories 74.6, Fat 0.8, SaturatedFat 0.1, Sodium 143.6, Carbohydrate 12.8, Fiber 5.7, Sugar 1.6, Protein 4.8

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