Lentil Taco

4.8 of 5 (4)
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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 297.9
  • Total Fat: 9.8 g
  • Cholesterol: 16.2 mg
  • Sodium: 547.3 mg
  • Total Carbs: 43.7 g
  • Dietary Fiber: 8.8 g
  • Protein: 13.1 g

View full nutritional breakdown of Lentil Taco calories by ingredient
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This recipe is adapted from the one found at Runner's World website. It is a great vegetarian recipe for anyone running or otherwise. This recipe is adapted from the one found at Runner's World website. It is a great vegetarian recipe for anyone running or otherwise.
Number of Servings: 6


    1 cup onions, diced
    1/4 cup celery, diced
    3 cloves garlic, minced
    1 tablespoon olive oil
    1 cup brown lentils, dry
    1 tablespoon chili powder
    2 teaspoons ground cumin
    1 teaspoon dried oregano
    1 cup water or vegetable broth
    3 tablespoons dried black currants or raisins, minced
    1 cup salsa, plus additional for topping
    6 10-inch whole grain tortillas

    shredded lettuce
    chopped tomatoes
    shredded cheddar cheese (optional)


In a large frying pan over medium heat, sauté onions, celery, and garlic in the olive oil for five minutes or until vegetables are soft. Stir in the lentils, chili powder, cumin, and oregano. Cook for one minute. Add the broth and raisins. Cover and cook for 20 minutes, or until the lentils are tender (add more water or broth as needed). Remove the lid and cook an additional 10 minutes (until lentils are thick), stirring often. Fold in the salsa. Wrap the tortillas in a damp white cotton towel and microwave on high for one minute. Spoon the lentil mixture among the tortillas. Top with lettuce, tomatoes, and cheese.

Number of Servings: 6

Recipe submitted by SparkPeople user CATCH23.

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Member Ratings For This Recipe

  • Very good! Does the calorie count include the whole grain tortillas?

    I made mine with mango salsa instead raisins.
    - 4/19/13

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  • It was awesome! I think it's because I didn't pre-rinse the lentils, but mine took about 40 minutes of covered cooking.. It was all worth it, though! Will be making this one again. - 10/6/10

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  • Thank you for this awesome recipe! I revised it a bit to make it lower in sodium .I bake corn tortillas for added crunch & no sodium I spread the tortilla with spicey avacado and add into the taco mixture 2 1/2 cup of brown rice (1 cup dry) I make 1/2 c servings and freeze ahead of time - 7/27/10

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  • Super tasty! Really fast and the raisins add a bit a sweetness to the spice that is so good. I will make these again! - 7/19/10

    Was this review helpful?   yes  No
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