Cauliflower Lentil Tacos

Did you know pulses are packed with protein, fiber & iron?? Not only that did you know one half-cup serving of cooked lentils has twice as many antioxidants as blueberries & twice as much protein as quinoa??!

Plus they are an inexpensive way of eating clean & healthy!

Let’s celebrate National Taco Day with Cauliflower Lentil Tacos

Ingredients -

  • 1 cup green or brown lentils

  • 3 cups filtered water

  • 1 head of cauliflower, cut into 1" pieces

  • 2 Tbsp extra virgin olive oil

  • 2 yellow onions, diced

  • 1 jalapeno pepper, minced

  • 4 cloves garlic, minced

  • 5 tsp chili powder, divided

  • 2 tsp ground cumin, divided

  • 1 tsp ground coriander, divided

  • 1/2 cup tomato sauce

  • 2 tsp salt

  • 1 tsp ground pepper

  • organic taco shells

  • shredded lettuce

*toppings - avocado, salsa, cheese & sour cream

Directions -

  • Rinse and drain the lentils. Add the lentils to a saucepan. Add the water and bring to a boil. Reduce the heat to low and simmer until tender. About 30 minutes.

  • Pulse the cauliflower into rice-size pieces in a high-speed food processor.

  • Heat the oil in a skillet over medium heat and cook the onion & jalapeno until the onion is translucent.

  • Add the cauliflower rice, garlic, 2 tsp of the chili powder, 1 tsp of cumin and 1/2 tsp of coriander and cook for 4 minutes.

  • Stir in the tomato sauce and cook another 4 minutes.

  • Add the lentils and remaining spices.

  • Cook for another 3 minutes.

  • Scoop the cauliflower lentil taco "meat" into the taco shells and top with lettuce and any other additional toppings.


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