Smoky lentil tacos
Canned lentils simmer with tomatoes and smoked paprika for a soft, savory filling. Fresh cabbage and lime brighten the tacos and add crunch at the table.
25 minutes, start to finishLet’s make it.
- 01
Step 1
Heat oil and soften onion for 5 minutes. Add paprika and cumin and stir for 30 seconds.
- 02
Step 2
Add drained lentils, tomatoes and salt. Simmer uncovered for 7–8 minutes until thick enough to spoon into tortillas.
- 03
Step 3
Warm tortillas according to the packet. Fill with lentils, add cabbage and finish with lime juice.
Make it your own.
- Keep simmering if the filling is watery; a thick filling helps tortillas hold together.
Keeping the leftovers
Refrigerate in shallow covered containers within 2 hours. Use within 3 days and reheat until steaming hot throughout; reheated leftovers should reach 74°C / 165°F.
Food safety references: cooking temperatures · cold storage · rice storage guidance.
Original recipe written for RecipesFinder. Not yet independently kitchen-tested; times are estimates. Food images are illustrative. Our editorial approach.
