Vegan Lentil Tacos
Vegan Lentil Tacos! These are the BEST swap for ground meat tacos with the same amount of protein and half the fat!
Of all the recipes that I’ve put on this blog, these vegan lentil tacos are one of my favorites. My I-hope-you-will-make-these-first recipe, as I am confident in their ability to win over any die-hard omnivore.
Not only is this meal healthy, it’s also pretty inexpensive and quick to make. A win-win in my book. I’ve made these for countless recipe demos and for friends and family and they always get rav reviews.
If you’re new to trying plant-based meals, I’d recommend starting here (and then trying my Air Fryer Cauliflower Wings, Peanut Tofu Buddha Bowls, and Easy Vegan Pasta recipes next!)
See below for more details and tips for success, or scroll down to the full recipe below!
Everything You Need to Make This Recipe:
Why We Love This Lentil Taco Recipe
Of all the subs for ground beef, lentils are probably one of my favorite. They are high in fiber, iron, and protein, and one cup provides almost all of your daily folate needs.
If you’re trying to lower cholesterol levels, then try subbing lentils for ground beef, turkey, or chicken in your pasta sauces, burgers, and tacos. They have a similar texture as ground beef and as long as they are seasoned the same, they taste like you are eating a classic ground beef taco!
And this lentil taco recipe is gluten-free if you substitute corn tortillas for flour. It’s a must-serve for crowds to make sure you are pleasing every palate.
Vegan Lentil Taco Ingredient Notes
I recommend brown or green lentils for this recipe, but not the French green lentils, as they will hold their shape too much, and you want some of the lentils to be able to be smashed together for better texture. You can use canned lentils in place of the dried lentils.
You’ll also need an onion and garlic for extra seasoning along with my homemade spice mix. You can use a packet of taco seasoning to make things as easy as possible.
Taco Toppings!
Our favorite toppings for these tacos are diced tomatoes, shredded lettuce, cheese– either dairy-free or regular– and black olives. Flour tortillas are my preferred tortillas here, but corn will also work for gluten-free tacos.
These lentils are also fantastic on a taco salad! Shredded lettuce, whatever vegetables you want, and a big scoop of this alongside taco dressing is one of our favorite meals. I also love this mixed with crispy potatoes and my Mexican Avocado Salad for a yummy bowl meal.
How to make the Lentil Taco Meat
Cook the Lentils
Cook the lentils (or use canned lentils) until tender.
Make the Spice Mix
While the lentils are cooking, mix together the spices.
Cook the Onion
Cook the onion until tender in a skillet, then add in the garlic. Add in the spice mixture and cook another minute or two until the spices are fragrant. Cooking the spices in the fat of the onions and oil is called blooming, which is just a fancy way of making the dried spices more potent.
Add the Lentils
Stir in cooked lentils and cook until warmed through. The secret to getting these lentils to act like ground meat is to gently smash some of them using the back of a wooden spoon or a potato masher.
Add in the Salsa
Stir in the salsa, then season to taste and enjoy!
Frequently Asked Questions
Which lentils are best for vegan lentil tacos?
Brown or French green lentils are best as they hold their shape after being cooked. Split lentils or red lentils will turn to mush once cooked, so avoid them in this recipe. If you cannot find lentils, you can substitute cooked black beans or pinto beans.
Can I use canned lentils?
Canned lentils are fine to substitute here. This a reminder that you don’t have to soak lentils first before cooking them, so you can cook a large batch at once to use in these tacos, then in my lentil masala, and lentil tacos with roasted cauliflower later in the week.
Can I substitute in a taco seasoning packet?
If you’re short on time, sub in the spice mixture for a taco seasoning packet. You may need to add in a little vegetable broth along with the lentils as taco seasoning packets tend to have added thickeners in them that will absorb moisture in the recipe.
If you love these tacos, then you will love these other lentil taco recipes:
- Instant Pot Lentil Walnut Tacos
- Instant Pot Lentil Tacos
- Vegan Zucchini and Lentil Tacos
- Lentil Tacos with Roasted Cauliflower
If you try these tacos, make sure to come back to leave a comment and rate them! Your feedback helps others and seeing you make my recipes makes my day.
Video
Vegan Lentil Tacos
Equipment
Ingredients
- 2 cups lentils, cooked (from 1 cup dry lentils)
- 1 medium white or yellow onion, finely diced
- 1 tablespoon olive oil
- 1-2 garlic cloves, minced
- 1/4 cup of vegetable broth
- Corn or Flour Tortillas, for serving
- Taco toppings: shredded lettuce, sliced jalapeños, homemade guacamole
Spice mix:
- 1 tablespoon chili powder
- 1/4 teaspoon each: garlic powder, onion powder, crushed red pepper flakes, dried oregano
- 1 1/2 teaspoons ground cumin
- 1/2 teaspoon paprika
- 1 teaspoon sea salt
- 1 teaspoon black pepper
Instructions
- First, in a large frying pan over medium-high heat, sweat the onion in 1 tbsp. oil. Stir frequently, about 4-5 minutes until the onion is translucent. Then, add the garlic and spice mixture and cook for another minute or two, stirring frequently. Remember, you don't want to burn the spices just crank up the flavor by cooking them.
- Next, add the lentils and stir to combine. Then, add the vegetable broth and using a potato masher or fork, gently mash the lentils until they start to look like ground meat. Then, cook another few minutes until hot. Note, if the lentils start to dry out, add another tbsp. or two of vegetable broth (can also use salsa here)
- While you are cooking this, warm the tortillas. You can do this in the oven or microwave. I just place them on the burner behind my frying pan and let them warm up while I cook the filling, this way I don’t have to turn on the oven.
- Finally, place a heaping spoonful or two into the taco shell and add your fillings. The filling will make about 8 tacos, depending on how stuffed you like them!
Notes
- If you are using dried lentils, you’ll need to cook them first. Rinse the lentils, then place in a saucepan with enough water to cover by 2-3 inches. Bring to a boil, then reduce heat to medium and let simmer until tender, about 25-30 minutes.
- Instead of the homemade spice mix, you can use a packaged taco seasoning. Start with 2 tablespoons, then add more as desired.
Nutrition
This recipe was first posted in 2015 and updated in 2025.