Spiced Lentil Tacos


Spiced Lentil Tacos

Sarah Kaminski
Prep Time 15 mins
Cook Time 20 mins
Course Mains
Servings 2


For the Spiced Lentils:

  • ½ c lentils
  • 1/4 c quinoa
  • 1/8 c all purpose gluten free flour
  • 2 tbsp. Panko style bread crumbs
  • 1 Tbsp. Tamari
  • 1 Tbsp. olive oil
  • juice of 1 small lemon
  • 1/4 tsp sea salt
  • 1/4 tsp black pepper
  • pinch nutmeg
  • 1/4 tsp chili powder
  • ½ tsp garlic powder
  • 1 tsp dijon mustard
  • OPTIONAL: 1/4 tsp cayenne pepper

For the Slaw:

  • 1/2 cabbage shredded OR 1/2 bag slaw mix, any variety
  • 5 oz container full fat plain Greek yogurt
  • 2 Tbsp apple cider vinegar
  • 1 Tbsp honey
  • 1/2 Tbsp dijon mustard
  • pinch of celery salt
  • 1 Tbsp sesame seeds

For Serving:

  • 6 corn tortillas
  • 1 avocado sliced


  • Combine lentils & quinoa with 1 ½ c water & a drizzle of olive oil. Bring to a boil, and simmer until the water is absorbed. (About 15 minutes)
  • While everything cooks, mix remaining spiced lentil ingredients/spices in a large mixing bowl.
  • Then, prepare slaw by combining all ingredients in a medium bowl.
  • Add cooked lentils/quinoa to spiced lentil mixture, mix well.
  • *If you have a gas range: Set each tortilla directly on flame; 30 seconds each side to yield a perfectly crispy, chewy tortilla! You can do this in a large frying pan over an electric range, too!
  • Load up each tortilla with prepared slaw, spiced lentils & avocado. You will be so glad you did!
Tried this recipe?Let us know how it was!
Disclaimer: All nutrition facts on Simply Gluten Free are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
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