Spicy Lentil Tacos

10 minutes from start to finish and you’ve got a fantastic weeknight meal. I use soft, free-standing taco shells because they are easy to stuff all at the same time, but if you’ve got crispy taco shells, flip a couple of egg cartons upside down and rack ’em up that way.

Feeds 2 – 3


8 taco shells

1 tbsp olive oil

1/2 tsp cumin

1/2 tsp mild chilli powder

1/2 tsp dried oregano

1/4 tsp ground coriander

1/4 tsp dried chilli flakes

Dash of cinnamon

1 large clove garlic

1 x 390g tin of lentils, drained and rinsed

Salt and pepper

To serve, some or all of the following: lettuce, salsa, very ripe avocado / guacamole, red onion, cheese, Greek yogurt / sour cream, fresh coriander, fresh lime


In a large non-stick sauté pan, add the olive oil and spices. Then turn the heat on to medium and let the spices fry gently in the oil for a minute or two, until fragrant and punchy. Crush in the clove of garlic and cook for 30 seconds or so, then add the drained and rinsed lentils and a pinch of salt and pepper. Turn the heat up to medium-high and cook for 10 minutes, giving the lentils a toss now and again.

Meanwhile, rack up your taco shells and add into each a layer of lettuce, salsa, red onion and avocado / guac.

When the lentils are done – they should sound crisp in the pan – divide them across the taco shells. Grate some cheese over the top and add a dollop of Greek yogurt / sour cream and a sprig or two of fresh coriander. Squeeze over some fresh lime juice and serve immediately.

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