Simple, gluten free tacos filled with hearty, tasty lentils that are on your table in 20 minutes. The perfect weeknight, plant based meal.
If you know me, you know that I love Taco Tuesday. Even better if they are gluten free tacos to suit dietary restrictions in my household. These chipotle lentil tacos fit the bill. I CANNOT get over the delicious smoky flavor. Forgive me in advance if I mention this multiple times. That and the fact that they are ready in 20 minutes!
Why you will love these gluten free tacos with smoky lentils
First let’s state the obvious…they are gluten free! They are perfect for serving your gluten free guests.
Lentils are hearty enough to stand in as a meat alternative. They provide that “stick-to-the-ribs” kind of feeling
Lentils are a nutrition powerhouse. One cup of cooked lentils contains 18 grams of protein and 15 grams of fiber as well as blood sugar balancing complex carbs. They are rich in vitamins and minerals and contain polyphenols which are beneficial to gut health.
The recipe is quick and easy. Did I mention that they are ready in 20 minutes?
They require only a few ingredients, most of which are pantry staples.
They are a budget friendly meal.
The toppings! I’ll get into those more later but they send these over the edge.
What you will need to make gluten free tacos with chipotle lentils
Lentils- red lentils work best in this recipe.
Oil- I use extra virgin olive oil, but avocado or coconut oil are good substitutes.
Garlic- fresh minced garlic lends the best flavor.
Tomato paste
Chipotle peppers in adobo- you will need about one small chipotle pepper. Find them canned in the international foods section.
Spices- chili powder, cumin and smoked paprika are a trifecta that I cook with often for deep, smoky flavors.
Salt
Corn tortillas- I use corn because I prefer them with this recipe, but if you aren’t worried about gluten, flour tortillas work too.
How to make these chipotle lentil gluten free tacos
First boil the red lentils. I learned the hard way that these really need to be al dente. If you overcook the lentils, then the taco filling will literally be mush. I find that boiling for 6-7 minutes is perfect. Strain and gently rinse with cool water.
While the lentils boil, heat a teaspoon of oil in a skillet over medium heat. Add the minced garlic, sautéing for 1-2 minutes until golden.
Add the cooked, rinsed and drained lentils to the garlic.
Next add in the chipotle pepper, tomato paste, spices and salt. Stir the mixture gently until all of the ingredients are combined. Make sure the the mixture is heated through.
Assemble tacos by dishing the filling into tortilla shells and layering with desired toppings.
How to take these gluten free tacos from good to great
Properly heat the tortillas– If you have a gas stove top, place the tortillas over a medium low flame, and using tongs, heat on each side for 15-30 seconds. Alternatively, heat the tortillas in a cast iron skillet over medium high heat for the same amount of time. There is no need to use oil or butter! Keep the tortillas warm by wrapping them in a kitchen towel until ready to use.
Have fun with toppings– Some of my favorite toppings for these tacos are microgreens, pickled onions and fresh cilantro. Get creative. Arugula, pickled jalapeño’s, crema, salsa, charred corn, goat or feta cheese and a squeeze of fresh lime are all delicious options.
Storage tips
Store the lentil taco filling in a glass airtight container in the refrigerator for up to 5 days. Store toppings separately.
Bring 3-4 cups of water to a boil in a medium saucepan. Add the lentils and boil until al dente, about 6-7 minutes. Drain and rinse gently with cool water.
Meanwhile, heat the oil in a medium skillet over medium heat. Add the garlic and sauté 1-2 minutes until golden.
Add the drained lentils to the pan with the garlic.
Add the chipotle pepper, tomato paste, spices and salt to the lentils and stir gently to incorporate. Heat the mixture throughly.
Heat the tortillas and assemble the tacos by spooning the filling into the tortillas and topping as desired.
Meet Jaime
I’m a registered dietitian who’s obsessed with all things food! From growing to recipe development, my life is centred around food and how it can nourish us from the inside out.
6tablespoonsmilkunsweetened almond or milk of choice
2tablespoonshoney
1teaspoonvanilla
Method
Add the almond flour, baking soda and salt to a medium mixing bowl. Stir with a fork or whisk.
Add the eggs, milk, honey and vanilla to a separate, smaller mixing bowl. Whisk until fully combined.
Add the wet ingredients to the dry ingredients and whisk until fully combined.
Heat a skillet over medium low heat (option to add a tablespoon of coconut oil). Once heated, add batter to the skillet in 1/3 cup scoops (heaping).
Let the pancakes cook on the first side for 7 to 8 minutes. Carefully flip and cook another 6 to 7 minutes until golden and heated through.
Remove the pancakes from the skillet and repeat with the remaining batter.
Serve warm with desired toppings.
Notes
Cook these pancakes low and slow to avoid burning or over cooking the outside and undercooking the inside. Type of milk in this recipe is optional. Any type will work. I use a heaping 1/3 cup to get 6 medium/large pancakes. Use a smaller 1/4 scoop for smaller pancakes.
