Lentil Carrot Tacos with Chipotle Sunflower Cream
Lentil Carrot Tacos with Chipotle Sunflower Cream- a simple recipe for lentil tacos paired with a smoky sweet chipotle sunflower cream. Hearty, nutritious and so satisfying!
It’s a good thing Taco Tuesday is tomorrow because you guys are going to want to make these ASAP. They’re pretty freaking amazing.
There’s not much of a story behind them except that I got to thinking about how much I loved these Lentil Sloppy Joes and thought a similar filling might taste good in a taco. Let’s just say that my intuition was on point with this one. The lentils offer a nice hearty texture while the carrots lend a hint of sweetness that tastes incredible with the smoky chipotle cream.
The filling is super easy to make, only requires one pot, and is packed full of healthy nutrients. Then the chipotle cream is made in a blender using a simple combo of sunflower seeds, citrus juice, pure maple syrup and chipotle powder.
I chose to use sunflower seeds because they’re a nutritional powerhouse, but cashews or pepitas will also work if you don’t have any sunflower seeds on hand.
Of course if you want to keep things really basic, you can make the filling on it’s own and finish the tacos off with your favorite toppings. I personally think the chipotle cream is worth the extra effort but if you’re short on time then the filling will still be tasty enough on it’s own.
We absolutely loved these tacos and I have a feeling you guys will too. Cheers to taco night, friends!
Lentil Carrot Tacos with Chipotle Sunflower Cream
Yield: 14 tacos
Prep Time: 15
Cook Time: 30
Total Time: 45
Lentil Carrot Tacos
- 2 tablespoons extra virgin olive oil
- 1 medium onion, finely chopped
- 1/2 teaspoon salt
- 5 carrots, peeled and finely chopped
- 1 jalapeno, cored and finely chopped
- 4 garlic cloves, minced
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 4 tablespoons tomato paste
- 1 cup brown lentils, rinsed and picked through
- 2 cups vegetable broth
- 14 tortillas, cabbage slaw (optional but recommended)*, avocado and cilantro for serving
Chipotle Sunflower Cream
- 1 cup sunflower seeds (soaked in hot water for 30 minutes)
- juice of 1 lime and 1 lemon (about 1/3 cup)
- 1/2 teaspoon salt
- 1/2 teaspoon chipotle powder**
- 2 teaspoons pure maple syrup
- 1 tablespoon white vinegar
- 1/2 cup filtered water
Start by soaking the sunflower seeds in a large bowl covered with a few inches of hot water.
In a large skillet, warm the olive oil over medium heat. Add the onion, sprinkle with salt and cook for 3 minutes. Add the carrots, jalapeño, and garlic. Stir in the chili powder, cumin and tomato paste then continue to cook for 2 more minutes.
Add the rinsed lentils to the skillet along with the 2 cups vegetable broth. Bring to a boil then reduce to a simmer. Cover and cook for 20-25 minutes, until lentils are tender.
Meanwhile make the sunflower cream by combining all of the ingredients in a high speed blender then blend until smooth. Add more water, if needed, to thin. Taste test and add more salt or chipotle powder, if needed.
Warm tortillas for about 5 minutes in the oven (or 15 seconds in the microwave) then top with lentil carrot mixture. Serve with cabbage slaw (see notes), avocado, cilantro and sunflower cream. Enjoy!
*To make cabbage slaw: In a large bowl, combine 3 cups shredded cabbage (about 1 small head) with 3 tablespoons apple cider vinegar and a pinch of salt. Stir together then set aside for 20 at least minutes.
**If you are averse to spicy foods, try starting with 1/4 teaspoon chipotle powder then taste to see if you prefer more. You can also use chipotle sauce from a can.
Did you try this recipe? Please let me know how it turned out by leaving a comment below or sharing a picture on Instagram with the hashtag #makingthymeforhealth. I love hearing your feedback!
Oh man, I’m craving some tacos right now! These look so amazing and I would never think of that combo. You’re so creative, I love it.
Oh that filling! I’m glad you tried that sloppy joe filling in tacos because these look truly delicious. That spicy sounds like the perfect way to top these off and I’m definitely wanting to have these for Taco Tuesday tomorrow!
Taco tuesday is the best!! It’s been too long since I’ve made tacos (and by too long I mean, like two weeks lol). These sound sooo good! That sunflower cream!!
I am constantly in awe of all the amazing things you can do with vegetables! And it’s always SO beautiful!
Mmm, I’m all for taco night any day of the week! Love the creativity in the chipotle sunflower cream… sounds delicious!
The filling looks really yummy! I’m thinking of putting it in a softened broccoleaf to serve burrito style to save on a few carbs. Have you ever put any type of sturdy green, minus the stem, in a toasteroven for a brief minute or so to make it pliable?
That sounds like a great idea, Jerilyn! I haven’t tried it with this recipe but I’ve used collard greens as wraps and they work great. You just have to carefully slice the thicker part of the stem off to help them bend easier. I think romaine would also work pretty well!
You’ve shown us another example of how versatile and nourishing lentils are, Sarah. I am a big fan of chipotle anything so I’m all heart eyes over that cream! Taco Tuesday is looking SO delicious! Thank you for another fabulous recipe my dear!
Oh my gosh, you are speaking my love language with these!! Obviously, I love a good taco, but this filling sounds so good! I’m all about new and exciting taco fillings and this recipe is going on my list!
Do we have to use sunflower seeds? Would nuts work?
Yes! Raw cashews or blanched almonds will work the same. :)
Made this tonight- ordered a big bag of organic chipotle powder from amazon and it came today. I subbed apple cider vinegar for the regular (since I couldn’t find any). I also did not have any tortillas so I simply made a bowl of it – added in the lentil mix, then the cabbage then the OMG chipotle sauce :) It was delicious. Since I have no tortillas but a mammoth amount of collard greens from your BBQ chick pea wraps, I am going to use those tomorrow to make lunch. I am so glad I made a double batch of the sunflower chipotle sauce. It is amazing.
Haha! I should rename it OMG chipotle sauce. I love that! :)
I’m so glad you enjoy the recipe. Thanks so much Lisa! <3
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I skipped the chipotle cream due to not having the right ingredients and just stuck some chipotles in adobo sauce straight into the lentils. Fabulous texture and flavors. I seriously ate this every day for a week the first time I made it and am now coming back for the recipe again.
I’m so glad you liked them, Katie! Thank you for the feedback!
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love this alternative! am I using RAW or ROASTED sunflowers?!!?
I usually go for raw but you could use roasted as well! Just be careful if they’re salted not to add extra salt. :)
Hi I’m making this…Do I drain the sunflower seeds or leave with water? Thanks!
Hi Do I drain the sunflower seeds or leave with water? Thanks!
Drain them and then use in recipe :)