Lentil Taco Skillet

4.95 from 19 votes

Packed full of protein and fiber, these delicious plant-based tacos come together in less than 30-minutes! (vegan + gluten-free)

Prep Time15

Cook Time15

Total Time30

Course: dinner, lunch

Cuisine: American

Servings: tacos

Calories: 202kcal

Ingredients

2 tablespoons extra virgin olive oil
1 small yellow onion or ½ large onion, roughly chopped
3 carrots peeled and roughly chopped*
2 jalapeños cored and roughly chopped*
3-4 garlic cloves depending on size
½ cup walnuts
1 15-ounce can cooked lentils well strained, or 2 cups cooked lentils
3 tablespoons tomato paste
2 teaspoons chili powder
1 teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon smoked paprika
½ teaspoon salt & pepper
8 tortillas
chopped lettuce, diced tomato, vegan sour cream (or plain non-dairy yogurt) and shredded cheese for serving

US Customary - Metric

Instructions

Add the chopped onion, carrot, jalapeno and garlic to a food processor. Pulse until finely chopped, for about 10 seconds, scraping down the sides half way through. Alternatively, you can finely chop the vegetables by hand if you don't have a food processor. Using a fine mesh strainer, strain excess liquid from vegetables before adding to skillet. (Note: this step isn't necessary if you choose to chop the vegetables by hand.)
In a large skillet, warm 2 tablespoons olive oil over medium heat. Add the finely chopped onion mixture and cook for about 5 minutes. Reduce heat to low.
Meanwhile,add the walnuts to the processor and pulse until finely chopped. Transfer to the skillet. Next add half of the lentils to the food processor and pulse a few times, until slightly mashed. Scrape down the sides in between pulsing. You can also mash them by hand using a fork or a potato masher. Scoop them into the skillet along with the remaining lentils, tomato paste and seasonings. Stir to combine as you cook over low heat.
Continue to cook until some of the moisture has absorbed, so that is doesn't have a mushy texture, usually about 5-10 minutes. Serve warm with tortillas and desired toppings, and enjoy!

Notes

*Jalapeno adds a a very mild spice but is totally optional. You can substitute it and/or the carrots with red bell pepper. Be sure to remove the core and seeds before adding to the recipe.

THIS RECIPE HAS BEEN UPDATED AS OF 5/4/2020. IT IS THE SAME AS THE ORIGINAL WITH CARROTS IN PLACE OF BELL PEPPER AND THE OPTION TO USE A FOOD PROCESSOR. I ALSO POSTED THE ORIGINAL VERSION IN THE COMMENTS BELOW IF YOU'D LIKE TO REFERENCE THAT ONE.

Nutrition