Smashed Lentil Tacos

Smashed Lentil Tacos Recipe

By Veegs

🔪Prep Time: 15 minutes

👩‍🍳Cook Time: 35 minutes


1 quart low-sodium vegetable broth

2 cups brown lentils, rinsed and picked through

2 teaspoons ancho chile powder

2 teaspoons ground cumin

1½ teaspoons ground coriander

1 teaspoon garlic powder

1 teaspoon onion powder

½ teaspoon smoked paprika

3 tablespoons liquid aminos (or gluten-free tamari; use coconut aminos to be soy-free)

2 tablespoons lime juice

Salt and black pepper to taste

12 corn tortillas

Shredded cabbage

Guacamole or sliced avocado, optional

Salsa, optional

Pepperjack Cheese Sauce, optional


1In a medium pot, combine the broth, lentils, ancho chile powder, cumin, coriander, garlic powder, onion powder, and paprika. Cover the pot and bring to a boil.

2Once boiling, crack the lid and reduce the heat to a simmer. Let simmer until the liquid has cooked away, 15 to 20 minutes. Remove from the heat.

3Add the liquid aminos, lime juice, salt, and pepper.

4Use a potato masher to smash the lentils until they slightly resemble taco meat.

5While the lentils are cooking, you can prepare the tortillas. Heat a large frying pan, preferably cast iron, over medium heat.

6Place a tortilla in the pan and once the edges begin to curl up (after about 30 seconds), flip and cook for another 30 seconds.

7Place the heated tortilla on a plate and cover with aluminum foil. Repeat with the remaining tortillas.

8To serve, scoop a bit of the smashed lentils onto a tortilla. Top with cabbage, and add guacamole, salsa, and/or cheese sauce (if using).

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