Smashed Lentil Tacos

Smashed Lentil Tacos Recipe

Makes 12 | Prep Time: 15 minutes (not including time to make Pepperjack Cheese Sauce) | Cooking Time: 35 minutes | Category: Vegan Snacks & Finger Foods


  • 1 quart low-sodium vegetable broth
  • 2 cups brown lentils, rinsed and picked through
  • 2 teaspoons ancho chile powder
  • 2 teaspoons ground cumin
  • 1½ teaspoons ground coriander
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon smoked paprika
  • 3 tablespoons liquid aminos (or gluten-free tamari; use coconut aminos to be soy-free)
  • 2 tablespoons lime juice
  • Salt and black pepper to taste
  • 12 corn tortillas
  • Shredded cabbage
  • Guacamole or sliced avocado, optional
  • Salsa, optional
  • Pepperjack Cheese Sauce optional


1. In a medium pot, combine the broth, lentils, ancho chile powder, cumin, coriander, garlic powder, onion powder, and paprika. Cover the pot and bring to a boil.

Once boiling, crack the lid and reduce the heat to a simmer. Let simmer until the liquid has cooked away, 15 to 20 minutes. Remove from the heat.

2. Add the liquid aminos, lime juice, salt, and pepper. Use a potato masher to smash the lentils until they slightly resemble taco meat.

3. While the lentils are cooking, you can prepare the tortillas. Heat a large frying pan, preferably cast iron, over medium heat.

Place a tortilla in the pan and once the edges begin to curl up (after about 30 seconds), flip and cook for another 30 seconds.

Place the heated tortilla on a plate and cover with aluminum foil. Repeat with the remaining tortillas.

4. To serve, scoop a bit of the smashed lentils onto a tortilla.

Top with cabbage, and add guacamole, salsa, and/or cheese sauce (if using).


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