Why does this recipe use both green and red split lentils?

Using both green and red split lentils creates a varied texture and robust protein base for the taco filling, with green lentils adding substance and red lentils breaking down to thicken the mixture.

What spices give the lentil filling its flavor profile?

The lentil filling is seasoned with paprika, dried oregano, cumin, and smoked paprika, along with salt and pepper, for a rich, aromatic taste.

How do I ensure these tacos are gluten-free?

To ensure these tacos are gluten-free, make sure to use corn taco shells that are explicitly labeled as gluten-free, as specified in the ingredients list.

Can I prepare any parts of these lentil tacos in advance?

Yes, you can cook the lentils and prepare the spiced lentil mixture, as well as saute the pepper and mushroom mixture, a day or two ahead and store them separately in the refrigerator. Chop garnishes just before serving.

How should I store leftover lentil and pepper filling?

Store the leftover lentil and pepper filling mixtures separately in airtight containers in the refrigerator for up to 3-4 days. It's best to keep garnishes separate and assemble fresh.

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High-Protein Lentil and Split Lentil Tacos
[Vegan, Gluten-Free]

MT By: Melissa Tedesco

Author Bio

Melissa (Mel) Tedesco is an Italian-Canadian living in the UK and runs her blog, Melly... Read More

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Close-up of three vibrant High-Protein Lentil and Split Lentil Tacos, filled with spiced lentils, sauteed peppers, and fresh garnishes like avocado, cilantro, and lime wedges, served on a rustic plate.

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High-Protein Lentil and Split Lentil Tacos [Vegan, Gluten-Free]

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Ingredients You Need for High-Protein Lentil and Split Lentil Tacos [Vegan, Gluten-Free]

20 corn taco shells (make sure these are gluten-free if making gluten-free)
1/2 cup dried green lentils
1/2 cup dried red split lentils
2 tablespoons olive oil (divided)
2 onions, chopped (divided)
1 red pepper, chopped
1 yellow pepper, chopped
1 cup mushrooms, chopped
1 teaspoon paprika
1 teaspoon dried oregano
1 teaspoon cumin
1/2 teaspoon smoked paprika
Salt and pepper to taste
Garnish: iceberg lettuce, chopped fresh tomato, chopped avocado, pickled jalapeño, red chilis, lime and fresh coriander/cilantro (optional)

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How to Prepare High-Protein Lentil and Split Lentil Tacos [Vegan, Gluten-Free]

In a pot, add both lentils, cover with water, bring to the boil then simmer for 30 minutes until soft. Drain.
In a pan on medium heat, add 1 tablespoon of the olive oil, 1 chopped onion and cook until soft. Add the cooked lentils and all of the spices and season with salt and pepper. Place in a bowl and set aside.
In the same bowl (to save on cleaning), add the remaining tablespoon of olive oil, the other chopped onion, both peppers, and mushrooms. Season with salt and pepper and cook until soft.
Chop up all of the garnishes and place in piles or in little bowls.
Fill your taco shells with the lentil mixture, then pepper mixture then garnishes. Finish with a squeeze of lime.