Chili Lentil Tacos

Yay for super easy, cheap recipes I can’t get enough of! And made with ingredients most vegans will always have on hand.

I’ve been focusing on protein a lot since I’m starting to get much better at hitting the gym or yoga every day. But all those yoga classes ain’t cheap, and so budget-conscious recipes have been equally prevalent in my mind. 

So these protein heavy, delicious and uber wallet-friendly tacos will be on constant rotation in my house from now on. They’re not a far cry from my Lentil Sloppy Joes which I’ve been revisiting alot recently in many of my cooking classes. The taste and texture are fairly similar. aside from the spiciness in these ones. Topped with a little cilantro, green onion and tomato paired perfectly with the heat from the tacos, and I know I’ll be whipping up some cashew queso to go on the next batch!

2 1/2 cups cooked lentils (about 1 cup dry)

1 yellow onion, diced

3 gloves garlic, minced

3 tbsp tomato paste

2 tbsp hot sauce

1 tbsp olive oil

1 tbsp chili powder

1 tsp cumin

1 tsp oregano

1 tsp all purpose seasoning

Sea salt and black pepper

1/4 cup veggie broth, divided

• Cook onions over medium heat in the oil in a skillet for about 10 minutes or until slightly browned
• Add garlic and cook for another minute
• Add chili powder, cumin, oregano, all purpose seasoning, salt and black pepper and stir
• Add half the veggie broth so that the onions don’t stick to the pan and cook for a few more minutes
• The the rest of the broth, tomato paste, hot sauce and lentils and continue cooking for 5 more minutes or until lentils are very soft
• Remove from heat and mash before serving