Smashed Lentil Tacos Recipe
🔪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
Guacamole or sliced avocado, 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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Stephanie Dreyer (owner of Batch Cooking Club) is a plant-based meal planning expert. Her recipes and meal planning advice have been featured in several publications and online media outlets, including VegNews magazine and VegNews.com, Chickpea magazine, MensHealth.com, Parade and Thrive Global.
Earth of Maria
I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.