Lentil tacos with cheese shells
These lentil tacos are the perfect option for vegetarians who are looking for a protein packed meal. The cheese taco shells are a great way to cut back on carbs.
Servings: 4 people
Ingredients
Lentil taco meat
- 1 cup dry brown lentils
- 3 cups water
- 1/2 tbsp cumin
- 1/2 tbsp smoked paprika
- 1 tsp oregano
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp black pepper
- 1 tsp hot sauce
- 1/2 tsp salt
Cheese shells
- 8 slices provolone cheese
Other ingredients
- 1 medium tomato
- 1/2 cup shredded lettuce
- 3 tbsp crumbled queso fresco
- 3 stalks green onion
Instructions
Lentil taco meat
- Bring 3 cups of water to a boil then add all of the lentil taco meat ingredients
- Simmer the lentils for 30 minutes. You can make the cheese taco shells while the lentils are cooking
Cheese taco shells
- Preheat your oven to 350 degrees then grab an object such as a book or a cutting board that is about 1 inch thick. Cover this object in tin foil or saran wrap and prop it up using a heavier object such as a large bag of flour or sugar. This is what you will use to shape your lentil tacos. If this is your first time making cheese taco shells, I highly suggest you check out our dedicated post on how to make cheese taco shells.
- Bake the cheese slices in the oven for 10 minutes or until they become golden brown in the middle and deeper brown along the edges
- Let the cheese slices sit for 1 minute after they come out of the oven so that they solidify a little
- Use tongs to drape the cheese slices over your taco shell mold then let them cool for a few minutes
Assembling the tacos
- Chop the tomatoes, lettuce, and green onion then assemble tacos