Spicy Vegetarian Tacos


By Lisa Turan


Servings:  5 servings of 2 tacos per serving

Total time: 30 min.


These tacos are a refreshing plant based alternative to a quick and easy weeknight dinner.  Easy peasy, and no cheesy!


Taco Ingredients 

1 cup uncooked lentils, rinsed and drained

2 medium white onions (2 cups chopped)

2 garlic cloves, minced

½ fresh jalapeno, diced

1-2 tablespoons cumin

1 tsp. paprika

Sea Salt and black pepper to taste

2 cups vegetable stock or broth

10 6in. gluten free, non-GMO corn tortillas


Topping options

Diced tomatoes

Shredded lettuce

Sliced avocado

Jicama, peeled and sliced into strips or shredded




  • Preheat oven to 350.
  • Bring the lentils and 3 cups of water to a boil in a medium sauce pan. Reduce heat to low, cover and simmer for about 20 min.  Lentils should be tender. Drain and set aside
  • In a saucepan, over medium heat, water sauté the onion, garlic and diced jalapenos by adding a tablespoon or 2 of water just to keep the veggies from sticking. Stir frequently until onions start to turn brown and translucent.
  • Add the lentils, cumin, paprika, salt and pepper (homemade taco seasoning!) to the saucepan, mixing well.
  • Slowly add the vegetable stock/broth and bring to a boil.
  • Reduce heat to low, cover and simmer for about 5 minutes.
  • Drape the tortillas over two bars of the oven rack so the sides hang down, cook until crisp, 5-7 minutes.
  • Remove your homemade hard taco shells and spoon in your lentil filling and add toppings of your choice!




Leave a Comment