I made these lentil lettuce tacos in 10 minutes yesterday using cooked lentils, spices and the usual refreshing aphrodisiacs: garlic and onion. They’re delicious, super healthy and you’ve got to make them if you want to eat something good today.
These lentil tacos are gluten free, vegan and a great healthy lunch or dinner idea. I must warn you, they disappear just as fast as it takes to make them. I mean it’s LETTUCE WRAPS. It’s like, did I just eat something or did I imagine it?
Another reason they disappeared faster than Houdini is my lack of chewing. Chewing is so very overrated. Once, twice, then I’m pretty bored. Imagine the patience and focus, and I don’t even have TikTok. Look a bird. Ah, it’s just a drone pretending to be a bird.
What if another bird makes a mistake and humps it? Would there be drone babies? What if the other bird is a seagull? Or a pigeon? Do you really want to live in a world like that? Seriously these drones scare the crap out of me. Keep them in your pants, mkay, lady sitting on a bench?
Back to the lentil tacos. They’re very much real and natural and very nutritious and you will love them. Light, but also satiating. I was kidding about imagining them. Super serious about everything else though.
What’s Inside These Lentil Lettuce Tacos
French lentils aka le puy. Bla bleu. You’re welcome for the French lesson. Can also use other types of green lentils.
Mushrooms. As in white mushrooms that people sell in the store. Champignons. Sounds pretentious, so it must be a French word too. I feel like I’m on fire with my French today.
Garlic and onion. The original fresh makers!
Herbs and spices. Turmeric, mint, cumin, crushed red pepper and fresh parsley.
Lemon and pickled jalapenos.
How To Make Lentil Lettuce Tacos
If you only have dried lentils, cook them according to package instructions before starting with the tacos. Don’t forget to add salt! I usually make a plain batch of lentils and keep it in the fridge for emergency meals like this one.
Chop parsley and scallions thinly.
Chop the mushrooms thinly and saute them with a pinch of salt in a nonstick skillet with a little bit of oil of choice. Do this for 2 minutes, stirring occasionally. Remove the mushrooms.
Add the onion with a little bit more oil and saute for 1-2 minutes, then add in the lentils with cumin, turmeric, crushed red pepper, mint and garlic. Add some water and stir together until the flavors are combined and lentils heated through.
Lastly, stir in the mushrooms, scallions and parsley. Add the lemon juice and take off heat.
Place lentil mixture onto lettuce, add some avocado sauce (I simply mashed avocado with salt and some lemon) and pickled jalapenos.
So I was in a hurry and kept mine really simple, but here are some options for when you’ve got some more time. And if you really want to surprise yourself, pick two of these:
- cashew garlic sauce (highly recommend for this recipe!)
- avocado basil “guacamole”
- roasted vegetable sauce
- avocado dill sauce
- thinly chopped olives
I really hope you enjoy this quick and easy light and healthy vegan dinner recipe with lentils and mushrooms.