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    Home > Recipes > Main Dishes

    Red Lentil and Rice Soft Tacos

    Published: Feb 9, 2021 · Modified: Aug 4, 2022 by Garden to Griddle · This post may contain affiliate links · Leave a Comment

    Jump to Recipe Print Recipe

    Add some flavor and incredible nutrition to your taco Tuesday (and Wednesday, or Thursday...) and reach for the lentils instead of meat!

    lentils and rice on soft corn tortillas with lime slices, purple cabbage, Greek yogurt

    How often do you eat lentils? If you’re not familiar with the nutritional benefits of lentils then keep reading and maybe you’ll increase your use of lentils in your own home.

    We are a meat eating family and I try to add proteins to each meal. Sometimes, I just want a break from eating meat or cooking it. Sometimes all I have is frozen meat and I forgot to thaw it, leaving me scrounging for an alternative. That’s the reason I always try to have lentils on hand, particularly red.

    Red lentils are split and therefore they cook quickly, which is an added bonus.

    Nutritional Benefits of Red Lentils

    There are so many! You get your B vitamins, iron, zinc, potassium, magnesium, and loads of protein. Let’s keep going….. there’s the fiber, folate, manganese, and don’t forget the polyphenols. These contain anti-inflammatory and antioxidant properties among others.

    So, when I’m looking for a meat alternative or just something delicious and healthy to make for dinner lentils are my go-to.

    I try to find different ways to use lentils and beans whenever possible. We eat tacos and burritos often, so this recipe was a no-brainer.

    Enjoy the filling inside a white or yellow corn tortilla!

    More Recipes with Lentils

    • Lentil Soup
    • Red Lentil Pasta
    lentils and rice on soft corn tortillas with lime slices, purple cabbage, greek yogurt

    Red Lentil and Rice Soft Tacos

    Add some flavor and incredible nutrition to your taco Tuesday (and Wednesday, or Thursday...) and reach for the lentils instead of meat!
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 40 mins
    Total Time 50 mins
    Course Main Course, Toddler and Kid Friendly
    Cuisine Beans and Legumes, gluten free, Mexican, Vegetarian
    Servings 8

    Ingredients
      

    • ½ cups brown rice
    • 1 tablespoon garlic minced
    • ½ cups uncooked red lentils
    • 1 cups low sodium vegetable broth
    • 2 tablespoon diced jalapeno
    • 1 cups yellow onion diced about half a large onion
    • 2 tablespoon fresh cilantro
    • ⅛ teaspoon sea salt
    • 2 teaspoon ground cumin
    • ½ teaspoon garlic granules
    • freshly ground pepper to taste
    • 1 teaspoon fresh squeezed lime juice
    • 8 soft corn tortillas

    Recommended Toppings

    • purple cabbage
    • plain Greek yogurt
    • fresh cilantro
    • salsa verde

    Instructions
     

    • Cook rice to equal 1 cup cooked.
    • Mince garlic, onion, and jalapeno. Chop fresh cilantro
    • Heat 1 tablespoon olive oil in a skillet on low-medium heat (level 3). Once hot, add minced garlic and ½ cup dried lentils. Cover and cook for about 10 minutes.
    • Add 1 cup vegetable broth to skillet and decrease temperature to low (level 1).
    • After another 10 minutes of cooking, add 2 tablespoons of diced jalapeno and 1 cup diced onion to skillet.
    • To skillet add 2 tablespoons chopped cilantro. Add salt, ground cumin, garlic granules, pepper. Continue cooking for another 5-7 minutes and decrease heat to Lo for about 3 minutes.
    • Add ½ teaspoon lime juice and cooked rice to skillet. Cook for another 10 minutes and turn off heat.
    • Spoon onto soft corn tortilla and top with toppings!

    Notes

    You should be able to make the rice while the rest of the dish is being prepared and cooked or use pre-cooked rice.
    Keyword gluten free tacos, lentil recipes, mexican recipes, red lentils, taco recipes
    Tried this recipe?Let us know how it was!

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