Crunchy Lentil Tacos with Feta Guacamole
Crunchy lentil tacos with feta guacamole are packed with flavor, fiber, and plant-based protein. Serve them taco bar style with all the fixings for a Meatless Monday meal everyone will love!
These lentil tacos have been a mainstay since my kids were little. I created them for Meatless Monday, hoping they wouldn’t miss the meat (my husband included!)
The first time I made them, I remember wanting more, but everyone gobbled them up, meatless and all. They were that good!
Now that my kids are out of the house, I’m still trying to get my husband to eat less meat, so these tacos regularly make an appearance on our menu. I hope you’ll make them too!
Why You’ll Love This Lentil Taco Recipe
Craving more meatless meals? Check out all my vegetarian and vegan entrees!
Ingredient Notes for Lentil Tacos
- Lentils. I usually make these tacos with pre-cooked lentils from Trader Joe’s. You can also cook your own lentils from dried (takes about 20 minutes) or use canned lentils, rinsed and drained.
- Guacamole. This guac features feta cheese (so good!), so it’s not your traditional guacamole. To make the recipe entirely plant-based, skip the feta cheese.
- Spices. This recipe uses a simple combination of cumin, chili powder, salt, and pepper. Feel free to use your favorite taco seasoning blend.
- Tortillas. I love soft tortillas too, but I highly recommend crunchy taco shells for this recipe.
- Optional Toppings. I love these lentil tacos with crisp lettuce, cilantro, and chopped cherry tomatoes. Add your favorite salsa or hot sauce for additional heat!
Tips & Storage
- Meatier texture. Lightly mash some of the lentils with a fork while they simmer.
- Green guac. If you make it ahead, press plastic wrap onto the surface to keep it from turning brown.
- Make ahead. The lentil filling keeps in the fridge, in a sealed container, for up to 3 days. Reheat in the skillet or microwave before serving.
- Leftover ideas. Use an extra lentil filling for a taco salad, nachos, or a burrito bowl.
🌮 Lentil Taco Nutrition Notes
Lentils are the star of these tacos, and for good reason. One cup of cooked lentils has about 18 grams of plant-based protein and 16 grams of fiber.
Most of us don’t get enough fiber, and lentils’ prebiotic-rich fiber helps feed the beneficial bacteria in your gut. Don’t forget the feta guacamole! Avocado is high in fiber, and feta adds extra protein plus calcium.
Lentils are also a good source of plant-based iron. To help your body absorb it, pair the lentils with vitamin C-rich foods like chopped tomatoes or salsa. Taco toppings make that easy!
Plus, eating beans and lentils regularly may help lower LDL cholesterol. (1) They’re also one of my favorite brain-healthy food groups in the MIND diet.
Add the heart-healthy fats from avocado, and you’ve got a meatless meal that’s as good for you as it is delicious!
Crunchy Lentil Tacos with Feta Guacamole
Ingredients
- 1 tablespoon avocado oil, or other high-oleic vegetable oil
- 2 1/2 cups cooked lentils, see notes
- 1 small sweet onion, finely chopped, and divided
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/4 teaspoon ground black pepper
- 1/8 teaspoon salt, or to taste
- 1/4 cup water
- 3 small avocados, or 2 medium-large avocados
- 1 cup crumbled feta cheese
- 8 crunchy taco shells
- Optional for serving:, shredded lettuce, chopped tomato, cilantro, hot sauce
Instructions
Make the lentil taco "meat"
- Heat a large skillet over medium heat. Add the oil and 1/2 of the chopped onion (~ 1/2 cup) to the pan, stirring until the onion softens (~2 minutes).
- Add the cooked lentils to the skillet and stir, then add the cumin, chili powder, salt, pepper, and water to lentil/onion mixture. Stir well to combine. Turn the heat down to low to simmer while preparing the avocado feta guacamole.
Make the feta guacamole
- Remove the skin and pit from the avocados and place them in a medium mixing bowl. Mash the avocados with a fork, then add the remaining chopped onion and feta cheese, stirring well to combine.
- Spoon lentil "meat" mixture into a serving bowl, and place it on the table along with the taco shells, avocado feta guacamole, and desired taco fixins' so everyone can serve themselves "Taco Bar Style".
Notes
Nutrition
Did you make this recipe?
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I made these for my family last night, and everyone LOVED them! I especially liked the guacamole with feta cheese~yum!
Holy guacamole, this looks good. No, scratch that – fantastic! We have lentils probably twice a week. This is definitely going in the must make asap pile. Pinning and sharing 🙂 PS thanks for linking to my golden oldie x
My mom is coming over for her birthday dinner and I was going to make my Sloppy Joe Tacos and just put some beans aside for her as she’s vegetarian but I’m totally going to make this version instead!
Fresh and delicious looking, and the lentils sound like a perfect meat replacement. All in all, I’m not surprised that your family cleaned their plates!
Terrific recipe! I just used lentils for the first time (my theRecipeRedux new ingredient this month). I love that they are so easy to prepare and yummy in my soup! I need to try them in tacos. Yours look divine!
Yum! These look amazing! I’m always looking for good lentil recipes and this one looks like a winner!
Thanks so much Ann! I can’t seem to get enough lentils lately 🙂 Hope you enjoy them!
What a good idea to use lentils in tacos! Trying!!
Thanks Paige! I think it’s our new family favorite recipe for sure. Enjoy!!
These look great! I have a monster size bag of lentils in my pantry that I need to use – definitely will be saving this recipe!
Thanks so much Amy! I hope you get to put a dent in your lentil bag soon 🙂
When I first saw these tacos I totally thought they were made with ground beef! Love that they are lentils instead! I always do veggie tacos, usually with pinto beans but I will try them this way now! oh I want tacos so bad right now, haha
Hi Heather! Ha! I fooled you 🙂 Pinto bean tacos sound yummy~Now you’re making ME hungry for tacos again too!!!
I think you know how much I love lentils and I’m so excited to try your lentil tacos. Not to mention that feta guacamole! No surprise there were no leftovers (although don’t you hate that?! I love leftovers!).
I hope you get to make these Jessica and enjoy them as much as my family and I did 🙂 And, yes, no leftovers = big bummer!!!
Yes, I love lentils, too! The tacos sound wonderful!
Thanks so much Andrea! I’ve love to hear how they turn out if you try them. Have a wonderful week!
Yum! I knew you were up to something fantastic with your photo shoot last Monday! It’s a good thing I’m going to the store this afternoon! I have pounds of lentils but need the other fixins’, so avocados and taco shells, here I come!
Ha, ha! I hope you love these as much as my family and I did 🙂 P.S. Will you go grocery shopping for me today too Liz?!!!