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Lentil Tacos with Sliced Olives

Recipe: Lentil Tacos

Summary: The beloved taco gets a modern vegan update with lentils instead of beef, lots of spices, and a garnish of sliced ripe olives, of course. Meatless Monday, here we come!


  • 1 teaspoon olive oil
  • 1 onion, finely chopped (about 1 cup)
  • 3 garlic cloves minced
  • 1 cup dry lentils, rinsed and drained
  • 1 tablespoon chili powder
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • 1 (14-ounce) can lower-salt vegetable broth (or you can use chicken or beef broth)
  • 1 cup water
  • A couple squirts of Tabasco (optional)
  • 1 cup prepared chunky salsa
  • 12 hard taco shells, or soft taco-size tortillas
  • Garnishes: chopped ripe olives, shredded lettuce, chopped fresh tomato, shredded cheddar cheese, chopped avocado


  1. Heat oil in a large non-stick skillet. Sauté onion until tender, about 5 minutes. Add garlic and sauté for another minute. Add the lentils, chili powder, cumin and oregano; cook and stir for 1 minute to toast spices.
  2. Add broth, water and Tabasco (if using); bring to a boil. Stir and reduce heat; cover and simmer for 35 minutes or until the lentils are tender. Uncover; cook for another 5 minutes or until mixture is thickened if it is too soupy. Stir in salsa.
  3. Spoon about 1/4 cup of lentil mixture into each taco shell and top with your favorite taco
  4. fixin’s. Garnish with sliced ripe olives.
  5. Serves 6.

California Black Ripe Olives

Kitchen PLAY badge [1]I wrote this post and created this recipe as part of a partnership between Kitchen PLAY [2] and California Ripe Olives [3].  They have compensated me for my time and cooking expenses. The content of this post is my own.

Preparation time: 7 minutes
Cooking time: 45 minutes
Diet type: Vegetarian, Vegan
Diet tags: Reduced fat
Number of servings (yield): 6
Culinary tradition: Mexican
My rating 5 stars:  ★★★★★