Serves 4
Active time: 20 minutes || Total time: 20 minutes
It’s no secret that I love to use lentils in place of ground meat. Sloppy Joes, shepherd’s pie, burgers…nothing is safe. Especially tacos!
But before I delve into the particulars of this recipe, lets talk a little more generally. This method for “ground meat” can be used in a variety of ways with a little spice switcheroo. Swap out the taco flavors and go Italian (thyme, basil, fresh black pepper) for a meat that would be great in a Bolognese. Add some Sauerkraut to make a great filling for pierogis. So really, anywhere that ground meat would be appropriate, you can sneak these lentils in. Got a favorite Hamburger Helper™ type recipe? Lentils to the rescue instead!
Now on to the taco filling. Ancho chile is dried poblano, and I love to use it straight up (as opposed to a mixed chili powder) for its deep, fruity, naturally smoky flavor. You can use regular old chili powder here, but pick up ground Ancho chili sometime and see if you don’t love it.
The filling is not too spicy, but it does have a little kick from the hot sauce (Cholula is my choice for Mexican inspired foods.) A few squirts of tomato paste provides moisture and binding and really helps to lend a convincing meaty texture. The idea here is to mash the lentils until they hold together, adding splashes of water along the way to keep it juicy.
I like to serve it with cooling ingredients; cilantro for bright freshness, lime for tanginess, avocado (or guacamole) for creaminess and of course some fresh salsa. I’m not really a soy sour cream or cheese person, and here I really don’t find it necessary, but as always, I can’t stop you! For total perfection, grill the tortillas to serve.
Brown lentils have the best color in this recipe but green lentils would work just fine, too. I always whip up a batch of lentils to have on hand, and you should, too. One cup of cooked lentils make about 2 1/2 cups. Just rinse them then bring to a boil in a small covered pot with a big pinch of salt in plenty of water. Lower heat and simmer until tender, then drain. Lentils are so very easy!
2 teaspoons olive oil
1 small onion, minced
2 cloves garlic, minced
2 1/2 cups cooked lentils (from about 1 cup dried)
3 tablespoons tomato paste
2 tablespoons hot sauce (preferably Cholula)
Spice mix:
1/2 teaspoon dried oregano
2 teaspoons ground ancho chile
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon salt
First combine all of the ingredients for the spice mix and set aside. Also, keep a cup of water within reach, you’ll need to add splashes as you cook.
Preheat a large skillet over medium-high heat. Sautee the onion and garlic in the oil with a pinch of salt for about 3 minutes, until lightly browned. Add spices and toss them for 30 seconds or so to toast.
Lower heat to medium, add lentils, a few splashes of water, tomato paste and hot sauce; use a spatula to mash them a bit as they cook, until they hold together. If your spatula isn’t strong enough to accomplish this, just use a fork. Do this for about 5 minutes, adding splashes of water as necessary if it appears dry. Taste for salt and seasoning; you may want to add more spices or hot sauce. And that’s it, time to serve!
Oh my goodness!!! Why have I not tried these before! Just made them for dinner…..DELISH!!! Thank you again, Isa for your GENIUS!
Mexican here, living in Chicago, and let me tell you; these taste like my abuelita made them. REALLY freaking good. A lot of my Mexican friends and family ask me how I can eat Latino food without meat, and this recipe comes to mind every time.
I just made this for dinner. It was delicious beyond all expectations!! My partner used to visit Mexico all the time (and is not a vegan), and even he couldn’t stop raving about it!!!! Thanks for the amazing recipe – yet again 🙂
My first comment but not my first attempt at your incredibly delicious recipes. I made these tonight and my partner wondered about the lack of cheese – his second round went cheese-less as well which says a lot. I will be stocking my shelves with your cookbooks and look forward to many more fun-to-read and fun-to-make meals. Thanks Isa!
Since becoming vegan 2 years ago, my partner and I have been collecting awesome recipes, but have been struggling to get out of the habit of resorting to the same four recipes that are tried, tested and true (mostly spaghetti and chili.)
I found this recipe in your cookbook Isa Does It! and made it last night for guests. We made enough to feed 4 people (including 2 very hungry men [one non-vegan]). And MAN! I had to come on here and tell you that this was the most incredible recipe! So easy and so yummy! We served it on soft tortillas with fresh tomatoes, spinach and cold guac. This is definitely a new staple in our vegan repertoire! Love your website and your cookbook!! Thanks Isa!!
hooooooollllly shit.
these are good tacos. I found I didn’t need v. much water, possibly because my lentils were pretty “wet” going into the mix. Also I mixed chilli and chipotle pepper 50/50 and fresh ground the other spices. This one is def going in the rotation
Hi! I can say that your recipe’s flavours were fab! I changed the recipe for what I had on hand to feed one person, and I am writing this now, satisfied and content! I had about 1/2 to 3/4 cup drained canned kidney beans, which i subbed for the lentils. I kept the spices the same, but as i didn’t have hot sauce so i just added chili flakes for a kick. I then served on flour tortillas, cucumber, a bit of mild tasty cheese, lots of cucumber and coriander and a whole (if not small) lime. Fab, thanks!
We followed the recipe in Isa Does It… excellent. Isa, your recipes are so solid. Thank you again, my goddess of food
These are great. Made them for the millionth time (okay maybe not) tonight. Impressive every time. Lentils are the magical legume.
Delicious! A winner!
This recipe is delicious and so easy to whip up if the lentils are already on hand and cooked. Thanks!
WOW. Just WOW! I made these tonight. I got the recipe from “Isa Does It”.
Girl, you know how to cook. I LOVE this recipe. This is a new favorite. Thank you so much.
Great great great. Toddler and little kid approved too! We keep it mild for the kids, for the adults, hot sauce makes it shine. I double it and love the leftovers on chopped romaine for lunch. Thank you!!