free from: gluten and dairy (vegan, Low FODMAP & paleo friendly)
These lentil tacos are my all time favorite recipe. I call them tacos even though I typically use it as a dip with chips, but it’s a copy of taco meat so it can be used in a tortilla as well.
Who needs ground beef!
Recipe Details
The chips pictured are cauliflower tortilla chips that I found at Aldi. I sadly only found them one time, good thing I bought 5 bags. This recipe is gluten free, dairy free, paleo & anti-candida.
The lentil tacos recipe makes six servings, possibly more if you use it as a dip.
You can also add your fave toppings like {vegan} cheese, sour cream, avocado, etc! The “meat” freezes and reheats really well also!
Vegan Ingredients
- Lentils
- Vegetable broth
- Salsa
- Lime
- Garlic
- Chives
Substitutions:
These lentil tacos can be Low FODMAP if you use canned lentils, omit the garlic and stick to the serving size allowed for lentils. Also, use any chips you’d like, or even taco shells!
If you don’t have vegetable broth, just use water with whatever spices you like and it honestly works just as well.
Lentil Tacos
Ingredients
- 3 cups water
- 1 cup lentils dry
- 3/4 cup vegetable broth
- 1 cup salsa
- 1 lime
- 1 clove garlic
- Handful of chives
Instructions
- 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’ll 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 warm with chips or in a tortilla. Add any toppings you’d like.
These will be a new favorite!!!
Hope you love them!!
This is one of my favorites from your Instagram. Never disappoints.love
Thank you! 🙂