Lentil Tacos With Shredded Cabbage

These hearty, flavorful lentil tacos will be a hit with the whole family!

5 from 1 vote

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Prep Time 5

Cook Time 55

Total Time 1

Course Main Course

Cuisine Mexican

Servings people

Calories 142 kcal

Ingredients

Lentil Tacos

1 teaspoon olive oil extra virgin
1 each onion small, diced
1 teaspoon garlic minced
2/3 cup dried lentils rinsed
2 cups vegetable broth
1 tablespoon chili powder
1 1/2 teaspoons ground cumin
1/2 teaspoon paprika
1/4 teaspoon Mexican oregano
1/8 teaspoon cayenne pepper
2/3 cups salsa
12 each corn tortillas warmed

Shredded Cabbage Blend

3 1/2 cups shredded cabbage plus one of the following: brussels sprouts kohlrabi, carrots and/or kale
3 tablespoons apple cider vinegar
2 teaspoons sugar or sugar substitute
1 teaspoon salt

Instructions

Whisk together the apple cider vinegar, sugar and salt. Toss together with shredded vegetables. Refrigerate while you prepare the taco mix.
Heat oil in a medium sauce pan over medium heat. Saute onion and garlic until tender, about 5 minutes.
Add lentils and spices into onion mixture. Stir for 1 minute.
Pour vegetable broth into pan and bring to a boil. Reduce heat to low, cover the skillet, and simmer until lentils are tender, 35 to 40 minutes.
Uncover the sauce pan, increase heat to medium and continue to cook until mixture is slightly thickened, 6 to 8 minutes. Mash lentils slightly; stir in salsa.
Dinner’s ready! Divide the lentil mixture evenly across each taco shell and garnish with shredded cabbage blend. Enjoy!

Nutrition

Calories: 142kcalCarbohydrates: 25gProtein: 8gFat: 2gSaturated Fat: 1gSodium: 939mgPotassium: 465mgFiber: 10gSugar: 5gVitamin A: 798IUVitamin C: 17mgCalcium: 60mgIron: 3mg

Keyword Easy, Healthy, Vegan