Total Time
1hr 5mins
Prep 5 mins
Cook 1 hr

Serve with your favorite taco fillings. Delicious is you use lettuce wraps instead of tortilla wraps.


  1. Mix all ingredients into a medium pot and bring to a boil over high heat. Lower heat to a medium-low heat and cook covered for approx 50 minutes stirring after 25 minutes Let stand 15 minutes. Rice and lentils should be tender.
  2. What I like to do is put pot back on burner for a few minutes after it has sat and kind of mash lentils into the rice. This gives it a creamier texture. This can also be done when you are ready to reheat at a later time. Just reheat in pan and lentils will mash as you stir.
Most Helpful

Me and my husband LOVE these lentil tacos! We especially like them on crunchy corn tacos - delicious! I made the full amount the first time and we were eating it for a week (just the two of us) so definitely cut down if you aren't feeding a mob. When I cut the recipe in half the second time, I found that it needed more moisture in it in order for the lentils to get fully cooked. I suggest eyeballing it toward the end of cooking and adding a little extra broth and some water to make up for any lack of moisture.

Great recipe! I passed it on to a couple at my church who eats really healthfully.

sarahjett August 29, 2010

I've had this twice now, once in a multi-grain tortilla with shredded lettuce, tomatoes and salsa and once using lettuce as the wrap as suggested in the recipe with tomatoes and salsa. Well, a bit to my surprise, I like the lettuce wrap the best. These are really good, flavorful vegetarian tacos. When preparing I used canned lentils and adjusted the broth level accordingly but otherwise followed the recipe as it's written. Made for Spring 2010 PAC

Dreamer in Ontario April 10, 2010