Tasty Lentil Tacos Recipe
Tasty Lentil Tacos Recipe photo by Taste of Home

Tasty Lentil Tacos Recipe

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"When my husband's cholesterol numbers rose, I quickly lowered the fat in our family's diet. Finding dishes that were healthy for him and yummy for our five children was a challenge," admits Michelle Thomas from Bangor, Maine. "This fun taco recipe was a huge hit with everyone."
TOTAL TIME: Prep: 10 min. Cook: 35 min.
MAKES:6 servings
TOTAL TIME: Prep: 10 min. Cook: 35 min.
MAKES: 6 servings


  • 1 cup finely chopped onion
  • 1 garlic clove, minced
  • 1 teaspoon canola oil
  • 1 cup dried lentils, rinsed
  • 1 tablespoon chili powder
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • 2-1/2 cups chicken or vegetable broth
  • 1 cup salsa
  • 12 taco shells
  • 1-1/2 cups shredded lettuce
  • 1 cup chopped fresh tomato
  • 1-1/2 cups (6 ounces) shredded reduced-fat cheddar cheese
  • 6 tablespoons fat-free sour cream

Nutritional Facts

2 each: 361 calories, 12g fat (5g saturated fat), 25mg cholesterol, 874mg sodium, 44g carbohydrate (7g sugars, 12g fiber), 19g protein Diabetic Exchanges:2-1/2 starch, 2 lean meat 1 vegetable 1 fat


  1. In a large nonstick skillet, saute the onion and garlic in oil until tender. Add the lentils, chili powder, cumin and oregano; cook and stir for 1 minute. Add broth; bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until the lentils are tender.
  2. Uncover; cook for 6-8 minutes or until mixture is thickened. Mash lentils slightly. Stir in salsa.
  3. Spoon about 1/4 cup lentil mixture into each taco shell. Top with lettuce, tomato, cheese and sour cream. Yield: 6 servings.
Originally published as Tasty Lentil Tacos in Light & Tasty June/July 2001, p18

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

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Reviewed Apr. 11, 2016

"Yum!!! So good!"

Reviewed Dec. 18, 2014

"Very good"

Reviewed May. 5, 2014

"OMG!!! These were so yummy. I could not eat enough of tacos. Great choice!"

Reviewed Apr. 14, 2014

"The taco mixture is delicious! I didn't have any salsa, so I used half a can of diced tomatoes and half a can of chopped green chilis in place of the salsa. I put mine over tortilla chips, like nachos. I made it again a few days later (to use the rest of the tomatoes and chopped green chilis)! I ate some like chili. This is a definite keeper recipe!"

Reviewed Sep. 17, 2013

"Totally loved this dish!"

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