Lentil Mushroom Tacos
An easy and fast vegetarian taco recipe that makes a perfect weeknight meal. Wonderful with an array of toppings!
4-8tacos (2-3 people)
4-8tacos (2-3 people)
  1. Add a splash of water or vegetable broth to a medium sized saucepan and turn on medium-high heat. Add onions to saucepan and allow them to cook until they are translucent and slightly fragrant. If the pan is dry at this point, splash more water/ vegetable broth in and add the bell peppers, stirring occasionally. Add salt, garlic powder, and cumin.
  2. Once the bell peppers look softer (about 2-3 minutes), turn the heat to medium and add in the mushrooms, tomato, and salsa with another splash of water or vegetable broth if needed. Stir to combine and allow to cook while covered for about 2 minutes. Uncover, and and allow some of the water to cook off of the top.
  3. Add the lentils to the saucepan, and stir again. With a fork, mash some of the lentils into the veggies to create a stickier texture (if desired). Continue to cook down until desired consistency is reached. Serve with warm tortillas and a fresh squeeze of lime. Enjoy!
Recipe Notes

*This was about 1 portabella cap for me, but I imagine it would be about 5-6 medium-sized baby bella mushrooms. I would recommend those two varieties (portabella and baby bella) for this specific recipe.

*I bought lentils that came pre-cooked, but you could also cook your own lentils from dry or use canned lentils.

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