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Lentil Tacos with Guacamole and Sauteed Vegetables

Prep time: ~20 min | Cook time: ~25 min

How many people are you feeding?

**This will update grocery list and recipe quantities**

Ingredients

  • 2 tbsp olive oil (Main: lentils)
  • 1 whole onion
  • 3 clove garlic
  • 1 cup brown lentil
  • 2 cup vegetable broth
  • 1 tsp cumin
  • 1 tsp chili powder
  • 8 small tortilla
  • 3 whole avocado (Side: Guac)
  • 1 whole lime (Side: Guac)
  • 1/4 cup cilantro (Side: Guac)
  • 2 whole scallion (Side: Guac)
  • 1 whole jalapeño (Side: Guac)
  • 1/2 cup tomato (Side: Guac)
  • 2 whole zucchini (Side: Roasted Veg)
  • 2 whole yellow squash (Side: Roasted Veg)
  • 2 whole bell pepper (Side: Roasted Veg)
  • 2 tbsp olive oil (Side: Roasted Veg)

Tips & Substitutions

  • Optionally Add: grilled steak strips
  • Mash lentils slightly before serving for thicker taco filling.

Instructions

  1. Preheat oven to 400°F. Prep: dice onion and mince garlic; slice zucchini, yellow squash, and bell pepper; finely dice tomato, cilantro, jalapeño, and set aside scallions for guacamole.
  2. Side: Roasted Veg – Spread zucchini, yellow squash, and bell pepper on a sheet pan; toss with 2 tbsp olive oil, salt, and pepper. Roast 20–25 minutes, stirring halfway through.
  3. While vegetables roast, heat 2 tbsp olive oil in a large pot over medium heat. Sauté diced onion and garlic 3–4 minutes until softened.
  4. Add 1 cup brown lentil, 2 cup vegetable broth, 1 tsp cumin, 1 tsp chili powder, and salt. Bring to a boil, then reduce heat and simmer uncovered 20–25 minutes until lentils are tender.
  5. Side: Guac – As lentils simmer, mash 3 avocados with juice of 1 lime, 1/4 cup cilantro, 2 whole scallion (finely diced), 1 jalapeño (seeded and diced), and 1/2 cup diced tomato. Season with salt and pepper to taste.
  6. Warm tortillas in a skillet just before serving.
  7. Serve lentil tacos with guacamole and roasted vegetables.