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one green planet

These lentil tacos are a great high-protein and vegan taco option for you to try! Who ISN’T a fan of tacos? You can literally make tacos a billion different ways with numerous toppings and sauces. The possibilities are endless. These lentil tacos are made with a perfectly-seasoned lentil mixture and topped with pineapple salsa. The contrasting flavors compliment each other so well! These spicy, sweet, and filling lentil tacos are awesome on their own, but if you add some vegan sour cream or avocados, they're even better. The mix of smokey and spicy lentils with the sweetness of pineapple salsa brings just enough heat and plenty of flavor to the table with these tacos.

Chili Lime Lentil Tacos With Spicy Grilled Pineapple Salsa [Vegan]

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Cooking Time



For the Lentils:

  • 1 cup lentils
  • 2 cups water
  • 1 teaspoon chili powder
  • 1/2 teaspoon chipotle powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • Zest of 1 lime
  • 1 lime, juiced
  • 2 tablespoons tomato paste
  • Salt and pepper, to taste

For the Salsa:

  • 1/2 pineapple, sliced
  • 1 red pepper, cut into big pieces
  • 1 jalapeño
  • 1/2 red onion, quartered
  • 1-2 tablespoons olive oil
  • 1/2 lemon juiced
  • Salt and pepper, to taste


For the Salsa:

  1. Get out 2 skewers. If using wooden skewers make sure to soak at least 30 minutes before grilling time.
  2. Heat up grill. Once hot place sliced pineapple on grill.
  3. Take your skewers and run them thru the onion quarters.
  4. Brush peppers and onion with a bit of olive oil and place on grill as well.
  5. Cover grill and cook about 3-5 minutes. Flip pineapples and vegetables over once you have a nice char on the outside and repeat on the other side. Please note grilling times will vary so keep an eye on these.
  6. Once done, remove and place on plate until cool enough to handle. Once cool, remove skin from peppers and dice up all vegetables. Place into a bowl and add in lemon juice. Stir to combine. Season with salt and pepper to taste. Place in refrigerator.
  7. If time permits, the longer it sits the better the salsa will become. Chill a couple of hours if you can.

For the Lentils:

  1. Add water to a medium saucepan and boil water. Add in dried lentils and cook roughly 20 minutes or until nice and soft. Remove from heat.
  2. In a small bowl, combine allspice together.
  3. Add spice mixture, lime zest, lime juice and tomato paste to lentils and stir to combine. Adjust seasoning as needed.


The amount of lime juice will depend on the size and juiciness of your limes, so adjust as needed.

Nutritional Information

Total Calories: 778 | Total Carbs: 138 g | Total Fat: 16 g | Total Protein: 28 g | Total Sodium: 33 g | Total Sugar: 58 g (Per Serving) Calories: 195 | Carbs: 35 g | Fat: 4 g | Protein: 7 g | Sodium: 8 g | Sugar: 15 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


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  1. It seems that half the recipe is missing. I only have details for the lentil, prep details for both and no mention of a taco. Am I missing something?

  2. I wish your recipes were easier to print. I open the recipe and then have to print the web pages associated with it. All I want is the recipe. Lots of great stuff just hard to access for home use