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Easy lentil tacos

These easy lentil tacos are super simple to make, with a smoky chipotle flavour, and they can be customised with your favourite toppings.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Main meals
Cuisine: Mexican, Tex-Mex
Servings: 2 people
Calories: 233kcal
Author: Becca Heyes


  • 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.


Serving: 1portion | Calories: 233kcal | Carbohydrates: 30.1g | Protein: 12.9g | Fat: 8.6g | Saturated Fat: 1.2g | Cholesterol: 0mg | Sodium: 197mg | Potassium: 925mg | Fiber: 11.3g | Sugar: 6.1g | Calcium: 49mg | Iron: 6mg