Lentil Tacos

a vegan twist to try on your next Taco Tuesday

who needs ground beef!!

This is one of my FAVORITE meals. The taco “meat” tastes great in a tortilla or as a dip with chips!

The chips pictured are cauliflower tortilla chips that I found at Aldi. I’m obsessed but sadly only found them one time…good thing I bought 5 bags. This recipe is paleo & anti-candida. It is also Low FODMAP if you use canned lentils, omit the garlic and stick to the serving size.

This recipe makes six servings, possibly more if you use it as a dip.

  • 3 cups water
  • 1 cup lentils, dry
  • 3/4 cup vegetable broth
  • 1 cup salsa
  • 1 lime
  • 1 clove of garlic
  • Handful of chives

Add lentils and water to pan, bring to a boil and let simmer on low heat for 20-30 minutes until tender. Skip this step if lentils are canned/already cooked. Drain and rinse the lentils.

Next, in the same pan, boil your vegetable broth. Juice the lime into the pot and add salsa, garlic, chives and lentils. Reduce to a simmer and cook for 20-40 minutes. You want to give the lentils enough time to absorb all the flavors, but don’t let it get too mushy. Stir every 5 minutes so lentils do not stick to the bottom.

Eat hot with chips or in a tortilla. You can add your fave toppings like {vegan} cheese, sour cream, avocado, etc! The “meat” freezes and reheats really well also!

4 thoughts on “Lentil Tacos

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