These easy vegetarian lentil tacos are ready in under 30 minutes! The lentils are deliciously spiced and smoky, with fresh tangy mozzarella and creamy avocado to top it off. Using canned green lentils makes this recipe come together quickly and easily, for a healthy 30 minute dinner.
1ball of buffalo mozzarella, torn into small pieces
Herbs, cilantro, chives or sliced green onions work well
Lentil Taco Filling
1TbspOlive oil
2cups(475g)of cooked green lentils
½of a small red onion, minced
4garlic cloves, minced
2tspsof smoked paprika and/or your favorite chili powder, feel free to mix it up but it's great to have something smoky in the mix
½tspcumin
1tspsoy sauce
½tspred wine vinegar
Splash of liquid smoke
2Tblsps of tomato paste
¼cup(60ml)of water
Salt and pepper
Instructions
In a large wok or skillet, sautee your onions and garlic in olive oil, until soft and fragrant.
Add smoked paprika and cumin and cook for another minute before adding in your cooked lentils, tomato paste, soy sauce, liquid smoke, red wine vinegar and water.
The sauce will be thick and bubbly. Cook over low heat for around 15 minutes until the liquid is reduced.
The texture is up to you. Add more water and tomato puree if you'd prefer a more loose, saucy mixture - less water if you'd prefer the lentils to be thicker.
To serve, add a scoop of lentils, a scattering of avocado and mozzarella, and a handful of herbs to each tortilla. Enjoy!
Notes
Get creative with your toppings! Olives or avocado salsa would work well here too.If you don't want to splurge on buffalo mozzarella, any fresh mozzarella (the kind that is stored in water) or bocconcini will work here