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10-Minute Lentil Lettuce Tacos

Helen T. Patterson
A fast and flavorful vegan meal, these lentil lettuce tacos are loaded with protein, fiber, and fresh veggies.
Perfect for quick weeknight dinners or meal prep, they’re naturally gluten-free, low in saturated fat, and customizable with your favorite toppings like avocado, pickled jalapenos, or cashew garlic sauce. Ready in just 10 minutes!
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Prep Time 3 minutes
Cook Time 7 minutes
Total Time 10 minutes
Course Dinner, Lunch
Cuisine Gluten-Free, Vegan
Servings 2

Equipment

  • 1 Nonstick skillet (medium)
  • 1 cutting board
  • (1) Chef’s knife
  • 1 Spoon or spatula
  • 1 Bowl (for mixing)

Ingredients
  

For the Filling:

  • 2 cups mushrooms thinly chopped
  • 2 cups cooked lentils
  • 2 garlic cloves minced
  • 1/4 cup onion chopped
  • 1 tsp dried mint
  • 1 tsp crushed red pepper
  • 1/4 tsp turmeric
  • 1 tsp cumin
  • 3 tbsp water
  • 1 scallion chopped
  • 1 tbsp lemon juice
  • 1 bunch parsley thinly chopped
  • Salt to taste
  • Pepper to taste
  • 1-2 tsp olive oil

For Assembling Tacos:

  • Lettuce leaves for wrapping
  • 1/2 avocado mashed
  • 1/2 lemon for extra juice
  • Pickled jalapenos to taste
  • Cashew garlic sauce for drizzling

Instructions
 

  • Prepare the Lentils (if using dried): If you don’t already have cooked lentils on hand, start by cooking them according to package instructions.
    Be sure to add a pinch of salt to enhance their natural flavor. Once cooked, drain any excess water and set the lentils aside.
    Pre-cooked or canned lentils can also be used to save time—just rinse and drain them before starting.
  • Chop the Vegetables: Begin by finely chopping your mushrooms, onion, scallions, and parsley.
    Thin slices of mushrooms help them cook quickly and evenly, while finely chopped onions and herbs release more flavor into the dish.
    Mince the garlic cloves as well, ensuring the pieces are small enough to blend seamlessly with the lentils.
  • Sauté the Mushrooms: Heat a medium nonstick skillet over medium heat and add a small amount of olive oil—just enough to lightly coat the bottom.
    Once hot, add the chopped mushrooms with a pinch of salt. Sauté for about 2 minutes, stirring occasionally so that the mushrooms release their moisture and become tender.
    Remove the mushrooms from the skillet and place them in a bowl, keeping them warm for later.
  • Cook the Onions and Aromatics: In the same skillet, add a touch more olive oil if needed, then toss in the chopped onion.
    Sauté the onions for 1–2 minutes until they become translucent and fragrant.
    Add the minced garlic and stir for another 30 seconds, being careful not to burn it, as burnt garlic can turn bitter.
  • Season and Heat the Lentils: Next, add the cooked lentils to the skillet with the sautéed onions and garlic.
    Sprinkle in the cumin, turmeric, crushed red pepper, and dried mint.
    Stir the mixture gently, then add about 3 tablespoons of water to help the spices distribute evenly and prevent the lentils from sticking.
    Cook for 2–3 minutes, allowing the flavors to meld together and the lentils to heat through. Taste and adjust with salt and pepper as needed.
  • Combine Mushrooms and Fresh Herbs: Return the sautéed mushrooms to the skillet and mix them with the seasoned lentils.
    Add the chopped scallions and parsley, folding everything together until well combined.
    Finish this step by squeezing in 1 tablespoon of fresh lemon juice, which adds brightness and balances the earthy flavors. Remove the skillet from heat.
  • Prepare the Lettuce Wraps: While the lentil mixture is finishing, rinse your lettuce leaves under cold water and pat them dry with a clean kitchen towel.
    Choose large, sturdy leaves such as romaine, butter lettuce, or green leaf lettuce to hold the filling without tearing.
  • Assemble the Tacos: Place a few spoonfuls of the warm lentil mixture into each lettuce leaf, forming a small “cup” or wrap.
    Top with mashed avocado, a squeeze of fresh lemon juice, and any additional toppings you like, such as pickled jalapenos or chopped olives.
    Drizzle with cashew garlic sauce for a creamy, tangy finish.
  • Serve and Enjoy: Arrange the assembled tacos on a plate and serve immediately while warm.
    These tacos are perfect as a light lunch, a fast weeknight dinner, or a satisfying meal prep option.
    Encourage diners to fold the lettuce around the filling carefully to enjoy every bite without spilling.
  • Storage and Reheating (Optional): If you have leftovers, store the lentil mixture separately in an airtight container in the refrigerator for up to 3 days.
    Keep the lettuce leaves fresh in a separate container to avoid sogginess.
    Reheat the lentil filling gently in a skillet or microwave, then assemble tacos as usual for a quick, delicious meal later in the week.

Notes

  • Use pre-cooked lentils for maximum speed; canned or freshly cooked lentils work equally well.
  • Thinly slice mushrooms and onions to ensure they cook evenly and absorb all the spices.
  • Sauté vegetables gently and avoid overcooking to preserve their texture and flavor.
  • Fresh herbs like parsley and scallions add brightness and prevent the dish from feeling heavy.
  • This recipe is highly customizable—add your favorite toppings like pickled vegetables, olives, or a sprinkle of nuts for crunch.
  • The tacos are naturally gluten-free, vegan, and low in saturated fat, making them perfect for a quick, nutritious meal.