Vegetarians and vegans do not need to be left out of taco night with these awesome caramelized onion and lentil tacos! You won’t miss the meat here!
The photos and recipe for these caramelized onion and lentil tacos has been updated as of February 8th, 2016!
You know what my weakness is?
What I love about their food is how easy it is to make it vegetarian. When it comes to tacos, burritos, and enchiladas (just to name a few!), you cook everything separately and then bring all the flavours together. This way, people like my husband can enjoy a meat dish, while I can indulge in the same meal, only meatless. It doesn’t take much effort to add in an extra protein, so why not do it?
And that is what we did! I made seasoned ground beef for Dan, and lentils for myself. He likes the lentils too, so he mixes them into his ground beef taco. The lentils add a nice flavour, have great texture, and are packed full of protein for the vegetarian candidate. I love them, especially in these caramelized onion and lentil tacos! It came to Dan one day when I mentioned how I missed the convenience of a taco dinner. Taco dinners are great for large families and everyone enjoys putting in their own toppings. Dan didn’t even put much thought into it before he mentioned lentils. I already made a lentil “meat”loaf on a regular basis, so why not lentil tacos?
This is how our lentil tacos were born! Taco seasoned lentils, mushrooms, carrots, you name it. They are different every time I make them, but they are always delicious! Add in whatever you like, and take away whatever you don’t. Omit the cheese, and you have a vegan taco recipe! Use corn tortillas, and you are left with a gluten-free version! I have been wanting to make corn tortillas for so long and still can’t find masa harina anywhere.
The perfect meal for a large gathering or family. Tacos allow people to customize their food they way they want it!
40 minPrep Time
30 minCook Time
1 hr, 10 Total Time
- 1 batch of homemade tortillas or store-bought tortillas
- 1 batch of caramelized onions
- 1 batch of homemade guacamole
- 1 can of chickpeas, drained
- 2 large carrots, sliced
- 8 oz mushrooms, sliced
- 1 1/4 cups dried lentils
- 1 cup lettuce leaves of your choosing
- 1 package of store-bought taco seasoning or homemade
- 2 cups cheddar cheese, grated *optional
- Salsa *optional
- Corn *optional
- Sour cream *optional
- Prepare guacamole ahead of time so it has time to sit in the refrigerator. The caramelized onions can be made in advance too as they take some time.
- Add the lentils to a pot filled with 2 1/2 cups of water. Bring to a boil, cover, and simmer for 20 minutes, or until your desired consistency is reached. Drain any excess water.
- Place a large frying pan over medium-high heat. Add some olive oil and wait until hot. Stir in sliced carrots and cook for 5 minutes, stirring often. Add in mushrooms and continue to cook until nicely browned.
- Pour lentils into frying pan and sprinkle in the taco seasoning. Add in the recommended amount of liquid that the seasoning calls for (mine was 2/3 cups) and continue as if the lentils are ground beef. I find with homemade taco seasoning, the water ratio is completely different. I only had to add a couple of tbsp of water, so just remember that. Cook until nicely thickened and no liquid remains.
- Assemble your tacos!! If using fresh tortillas, make them just before serving. Otherwise, heat up the tortillas and begin adding your toppings. I always put the lentils on the bottom, followed by the veggies, chickpeas, topped with the onions, cheese, guacamole, salsa, and lettuce (not in that exact order.) And there you have it!
Now I feel a part of taco night when we make them 🙂 Tacos can be adapted to suit your needs, so don’t worry too much about what I used. I love the idea of adding corn and zucchini. And all you have to do is omit the cheese to make these vegan (unless I missed something.)
Ever since I started making my own tortillas, I have not gone back to store-bought. There is such a noticeable difference, you won’t believe it until you try them. And they really aren’t that much work, especially since I received a tortilla press for Easter. Dan presses the balls in the tortilla press and I finish rolling them to the right thickness with the rolling pin. Still beats rolling the entire ball by hand. I believe tortilla presses are more for the corn tortillas, but I will only know that for sure when I actually make my own.