Lentil Tacos with Avocado Cream

Smoky spiced lentils tucked inside warm tortillas, topped with creamy avocado sauce and a sprinkle of fresh herbs—these tacos are a celebration of texture and taste. The lentils offer hearty depth, while the avocado cream cools and balances each bite with silky richness. It's comfort food meets clean eating, served in a handheld package that's bold, nourishing, and incredibly satisfying.

Why They’re Quick and Foolproof

Lentils are the secret weapon here: they cook fast, absorb flavor beautifully, and don’t require soaking. You simply simmer them with spices and aromatics, whip up a quick avocado cream in a blender, and assemble. Whether you're using corn or flour tortillas, the tacos come together in under 30 minutes—ideal for busy nights or when you want something fresh and homemade without the fuss.

The Meal Prep Win

These tacos are a dream for prep and repeat meals:

  • Cook a big batch of lentils and reheat throughout the week

  • Avocado cream keeps 2–3 days when stored with a layer of lemon juice and sealed tightly

  • Components can be packed separately to maintain texture, then quickly assembled

  • Serve with slaw, grain bowls, or nachos to remix leftovers

They’re protein-rich, budget-friendly, and easy to make part of a consistent eating routine.

 

Protein Additions and Flavorful Toppings

Already satisfying, but here’s how to elevate or diversify:

  • Grilled tofu or tempeh strips for extra plant-based protein

  • Shredded rotisserie chicken or crumbled turkey for meat-eaters

  • Cotija cheese, pickled onions, or charred corn for flavor contrast

  • Spicy salsa, lime wedges, or jalapeño slices for added punch

  • Pumpkin seeds or crushed almonds for crunch and healthy fats

These touches bring personality and variety to each taco round.

Lentil Tacos with Avocado Cream

Recipe

 

Ingredients:

For the Lentils:

  • 1 tbsp olive oil

  • 1 small onion, diced

  • 2 cloves garlic, minced

  • 1 tsp ground cumin

  • ½ tsp smoked paprika

  • ¼ tsp chili powder

  • Salt and pepper to taste

  • 1 cup dried green or brown lentils

  • 2½ cups vegetable broth or water

For the Avocado Cream:

  • 1 ripe avocado

  • ½ cup plain Greek yogurt or plant-based yogurt

  • Juice of 1 lime

  • Salt to taste

  • 1 tbsp olive oil

  • Water as needed for consistency

To Serve:

  • 8 small tortillas (corn or flour)

  • Fresh cilantro, sliced radish, red cabbage, lime wedges (optional toppings)

Instructions:

  1. Heat olive oil in a pot and sauté onion until soft. Add garlic, spices, salt, and pepper.

  2. Stir in lentils and broth. Simmer uncovered for 20–25 minutes until lentils are tender and liquid is absorbed.

  3. In a blender, combine avocado, yogurt, lime juice, salt, and olive oil. Blend until smooth; thin with water if needed.

  4. Warm tortillas, then fill with lentils and spoon avocado cream over top.

  5. Garnish with optional toppings and serve immediately.

Nutrition Facts (Per Serving)

  • Calories: 390 kcal

  • Protein: 16 g

  • Total Fat: 14 g

  • Saturated Fat: 3 g

  • Carbohydrates: 48 g

  • Dietary Fiber: 11 g

  • Sugars: 4 g

  • Sodium: 350 mg