- 1 tbsp oil
- 6 medium mushrooms, sliced
- 1 medium courgette (zucchini), grated
- 3 cloves garlic, minced
- 400 g tin lentils (brown or green), drained (265g, or ~ 1 1/4 cups, when drained)
- 1 tbsp chipotle paste
- 1 tbsp tomato puree / paste
- 1 tbsp smoked paprika
- Salt
- Black pepper
- To serve: Taco shells (soft or crunchy), toppings (see blog post for ideas)
Heat the oil in a frying pan, and add the sliced mushrooms, grated courgette, and minced garlic. Cook over a medium heat for 5-10 minutes, until any excess liquid has cooked off and the vegetables are soft.
Add the tin of lentils, along with the chipotle paste, tomato puree, and smoked paprika. Mix well, and cook for a further 5 minutes or so, until piping hot. If the mixture seems too dry, just add a splash of water.
Season to taste, and serve in taco shells (soft or crunchy), with your choice of toppings. I used grated cheese, fresh tomatoes, and spring onions.
Nutrition Facts
Easy Lentil Tacos
Amount Per Serving (1 portion)
Calories 233
Calories from Fat 77
% Daily Value*
Fat 8.6g13%
Saturated Fat 1.2g6%
Cholesterol 0mg0%
Sodium 197mg8%
Potassium 925mg26%
Carbohydrates 30.1g10%
Fiber 11.3g45%
Sugar 6.1g7%
Protein 12.9g26%
Calcium 49mg5%
Iron 6mg33%
* Percent Daily Values are based on a 2000 calorie diet.
Nutritional information is approximate, and will depend on your exact ingredients. Please calculate your own nutritional values if you require accuracy for health reasons.