Red Lentil Tacos
By Olivia CounterPublished on December 9, 2023
Time
50 minutes, plus 30 minutes resting
Yield
Serves 4 to 6
Ingredients
Spicy Pickled Radishes
10 radishes, trimmed and sliced thin½ cup lime juice (4 limes)1 jalapeño chile, stemmed and sliced thin1 teaspoon sugar ¼ teaspoon table saltTaco Filling
2 tablespoons vegetable oil 1 small onion, chopped fine1 green bell pepper, stemmed, seeded, and chopped fine2 tablespoons chili powder 3 garlic cloves, minced2 teaspoons ground cumin 2 teaspoons ground coriander 1 teaspoon dried oregano ½ teaspoon table salt ¼ teaspoon cayenne pepper 1 cup red lentils, picked over and rinsed3 cups vegetable broth 12 (6-inch) corn tortillas, warmedBefore You Begin
We love the refreshing crunch of pickled radishes on these tacos but you can use your favorite taco toppings.
Instructions
- Combine all ingredients in bowl. Cover and let sit at room temperature for 30 minutes. Drain vegetables in colander. Serve. (Drained pickles can be refrigerated for up to 24 hours.)
- Heat oil in 12-inch nonstick skillet over medium heat until shimmering. Add onion and bell pepper and cook until softened, about 5 minutes. Stir in chili powder, garlic, cumin, coriander, oregano, salt, and cayenne and cook until fragrant, about 30 seconds.
- Stir in lentils and broth and bring to boil. Reduce heat to medium-low, partially cover, and simmer vigorously until lentils have broken down and all liquid has evaporated, 15 to 20 minutes. Serve with tortillas and reserved pickled radishes.
for the spicy pickled radishes
for the taco filling
Time
50 minutes, plus 30 minutes restingYield
Serves 4 to 6Ingredients
Spicy Pickled Radishes
10 radishes, trimmed and sliced thin
½ cup lime juice (4 limes)
1 jalapeño chile, stemmed and sliced thin
1 teaspoon sugar
¼ teaspoon table salt
Taco Filling
2 tablespoons vegetable oil
1 small onion, chopped fine
1 green bell pepper, stemmed, seeded, and chopped fine
2 tablespoons chili powder
3 garlic cloves, minced
2 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoon dried oregano
½ teaspoon table salt
¼ teaspoon cayenne pepper
1 cup red lentils, picked over and rinsed
3 cups vegetable broth
12 (6-inch) corn tortillas, warmed
Ingredients
Spicy Pickled Radishes
10 radishes, trimmed and sliced thin
½ cup lime juice (4 limes)
1 jalapeño chile, stemmed and sliced thin
1 teaspoon sugar
¼ teaspoon table salt
Taco Filling
2 tablespoons vegetable oil
1 small onion, chopped fine
1 green bell pepper, stemmed, seeded, and chopped fine
2 tablespoons chili powder
3 garlic cloves, minced
2 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoon dried oregano
½ teaspoon table salt
¼ teaspoon cayenne pepper
1 cup red lentils, picked over and rinsed
3 cups vegetable broth
12 (6-inch) corn tortillas, warmed
Ingredients
Spicy Pickled Radishes
10 radishes, trimmed and sliced thin
½ cup lime juice (4 limes)
1 jalapeño chile, stemmed and sliced thin
1 teaspoon sugar
¼ teaspoon table salt
Taco Filling
2 tablespoons vegetable oil
1 small onion, chopped fine
1 green bell pepper, stemmed, seeded, and chopped fine
2 tablespoons chili powder
3 garlic cloves, minced
2 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoon dried oregano
½ teaspoon table salt
¼ teaspoon cayenne pepper
1 cup red lentils, picked over and rinsed
3 cups vegetable broth
12 (6-inch) corn tortillas, warmed
Why This Recipe Works
Convenient, vibrant, and nutritious, red lentils are perfect for a quick weeknight dinner. Here, we use them to emulate a traditional ground beef taco filling. They cook and break down quickly; the resulting meaty texture, combined with warm spices and peppers, makes a great vegetarian alternative to fill a taco.
Before You Begin
We love the refreshing crunch of pickled radishes on these tacos but you can use your favorite taco toppings.
Instructions
- Combine all ingredients in bowl. Cover and let sit at room temperature for 30 minutes. Drain vegetables in colander. Serve. (Drained pickles can be refrigerated for up to 24 hours.)
- Heat oil in 12-inch nonstick skillet over medium heat until shimmering. Add onion and bell pepper and cook until softened, about 5 minutes. Stir in chili powder, garlic, cumin, coriander, oregano, salt, and cayenne and cook until fragrant, about 30 seconds.
- Stir in lentils and broth and bring to boil. Reduce heat to medium-low, partially cover, and simmer vigorously until lentils have broken down and all liquid has evaporated, 15 to 20 minutes. Serve with tortillas and reserved pickled radishes.
for the spicy pickled radishes
for the taco filling
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