Sweet and Savory Lentil Tacos

This recipe pairs fiber-rich lentils with antioxidant-packed raisins for a unique, plant-based taco filling that supports heart health and digestion.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (6 servings), not per serving.

• 1 1/2 cups dry lentils, sorted and rinsed · 670 kcal in the whole recipe
• 4 cups water (divided)
• 1/2 green bell pepper, chopped · 11 kcal in the whole recipe
• 4 cloves garlic, minced · 11 kcal in the whole recipe
• 1/2 teaspoon hot pepper flakes (optional)
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1/2 teaspoon dried basil
• 2/3 cup low-sodium tomato paste · 118 kcal in the whole recipe
• 1/4 cup raisins · 70 kcal in the whole recipe
• 6 corn tortillas · 278 kcal in the whole recipe

Method

1. In a medium pot, combine the rinsed lentils with 3 cups of the water. Bring to a boil, then reduce the heat, cover, and simmer for 10 minutes.

   

2. Stir in the chopped green pepper, minced garlic, spices (chili powder, cumin, basil, and red pepper flakes), tomato paste, raisins, and the remaining 1 cup of water.

   

3. Cover and simmer over low heat for about 30 minutes, or until the lentils are completely tender. Add a splash of extra water if the mixture becomes too dry.

   

4. Warm the corn tortillas in a dry skillet over medium heat for 30 seconds on each side, then fill them with the warm lentil mixture and serve.

   

Adapted from a USDA MyPlate Kitchen recipe (public domain). Portions, macros, diet checks and step photos by Besly.