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5 from 12 votes

Lentil Taco Skillet

Packed full of protein and fiber, these delicious plant-based tacos come together in less than 30-minutes! (vegan + gluten-free)
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: dinner, lunch
Cuisine: American
Servings: 8 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 drained, 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

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.
  • 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

Calories: 202kcal | Carbohydrates: 24g | Protein: 7g | Fat: 9g | Saturated Fat: 1g | Sodium: 85mg | Potassium: 270mg | Fiber: 4g | Sugar: 3g | Vitamin A: 4218IU | Vitamin C: 9mg | Calcium: 51mg | Iron: 2mg