The culture of Argentina is known for its asados (barbecues) and beef. The customary dipping sauce is red chimichurri sauce.
| Prep Time: | 10 mins |
| Cook Time: | 40 mins |
| Total Time: | 50 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 1 teaspoon canola oil
- ⅔ cup finely chopped onion
- 1 small clove garlic, minced
- ⅔ cup dried lentils, rinsed
- 1 tablespoon taco seasoning, or to taste
- 1 ⅔ cups chicken broth
- ⅔ cup salsa
- 12 taco shells
Instructions
- Heat oil in a skillet over medium heat; cook and stir onion and garlic until tender, about 5 minutes. Mix lentils and taco seasoning into onion mixture; cook and stir for 1 minute.
- Pour chicken broth into skillet and bring to a boil. Reduce heat to low, cover the skillet, and simmer until lentils are tender, 25 to 30 minutes.
- Uncover the skillet and cook until mixture is slightly thickened, 6 to 8 minutes. Mash lentils slightly; stir in salsa.
- Serve about 1/4 cup lentil mixture in each taco shell.
Nutrition Facts
| Calories | 304 kcal |
| Carbohydrate | 44 g |
| Cholesterol | 1 mg |
| Dietary Fiber | 9 g |
| Protein | 9 g |
| Saturated Fat | 2 g |
| Sodium | 714 mg |
| Sugars | 3 g |
| Fat | 10 g |
| Unsaturated Fat | 0 g |
Reviews
This is a great recipe! Finally a healthy meal everyone in my family will eat! And when i say everyone I mean my picky 6yo. I made this in the instant pot and it was so fast and easy. I used the saute function for the steps up to adding the chicken stock, then I switched to pressure cook for 12 minutes with a 10 minute natural release. We live at altitude and increase all cooking times by 30%, so decrease time if you’re closer to sea level. It had a little too much liquid with this method, but it was nothing a little cornstarch couldn’t fix.
I agree with other cooks on here, the cooking time was too short for the lentils, it took about 45 mins for them to soften up. I used vegetable broth and drained the lentils after cooking. I then added a seasoning packet of Taco bell seasoning mix to them. This is a great recipe when you feel like eating crispy tacos but no longer want to eat meat, I will be making this again
Absolutely delicious. Only thing I’d change is to use less water for cooking the lentils. It takes too long to cook that extra liquid off and thicken it up enough to work in tacos. But the flavors are perfect.
Fabulous
was good but forgot to dilute the broth AHAHAHA.
Except for substituting chili powder for the taco seasoning, I followed the recipe exactly. I almost forgot the salsa at the end but just stirred it in at the table. My meat loving husband ate 4 and I had 3. We will be having it again soon.
Delicious! I used two tsp of oil and an extra clove of garlic. Like other people mentioned, my lentils took longer to cook, 40 min. But I look forward to making this again. Super easy and yummy
This is SO good. I could eat the entire thing by myself! Easy enough for a weeknight meal. Definitely making again and again! Thank you for the recipe!
Fantastic. I added bell peppers and a few tbsps of tomato paste. I doubled the recipe. These are even better the next day.
I’ve been making this for a very long time. I normally double it, so I can freeze some for lunches. One of our favorites! I do not alter the recipe as we like it just the way it is.
I’ve been making this for a very long time. I normally double it, so I can freeze some for lunches. One of our favorites! I do not alter the recipe as we like it just the way it is.
I wish I liked this more…:(
Wow this was so easy , fast and scrumptious. My lentils were very small and I did not smash them. I served the tacos with cilantro, shredded cheddar cheese, raw onion and tomatoes. Hubby said I could make these any time .
came out better than expected!
I love this recipe. I share it with anyone looking to start with some vegetarian dishes. I don’t change anything about the recipe. I serve it with fresh, homemade pico de gallo, cheddar, avocado, and sour cream. It’s so delicious I make it probably every other week.
These are FABULOUS! I sauteed carrots and red pepper with the onion. Then, served them with chopped cabbage and plain yogurt.
Wow! Made this in hard taco shells and sprinkled shredded cheddar on top immediately so it melted. I did accidentally use a whole package of taco seasoning instead of 1 TBSP, so it was a little spicy, but my whole family still loved it! I think I’d double the recommended taco seasoning (rather than quadruple, whoops).
Loved it! Added fresh finely chopped veggies including squash, cauliflower and red pepper from the start. Used one cup of lentils and two cups of water + veggie stock. Finished it up with pre-heated soft taco shells with melted cheese
Love it! Perfect in flavor and texture! I tried both soft and crunchy taco shells and I recommend the crunchy
These were great! I will definitely be making these again. I over cooked my lentils a little but, will know for next time.
I found it a little mushy.