Wraps
10-minute lentil lettuce tacos
You can make these satisfying and healthy lentil lettuce tacos using cooked lentils, mushrooms, spices and garlic in around 10 minutes. These lentil tacos are the solid fast gluten free vegan dinner idea!
We made these lentil lettuce tacos in 10 minutes yesterday using cooked lentils, spices and the usual refreshing aphrodisiacs: garlic and onion. They’re satisfying, healthy and you’ve got to make them if you want to eat something good today.
These lentil tacos are gluten free, vegan and a great healthy lunch or dinner idea. We must warn you, they disappear just as fast as it takes to make them. We mean it’s LETTUCE WRAPS. It’s like, did we just eat something or did we imagine it?
Another reason they disappeared faster than Houdini is our lack of chewing. Chewing is so overrated. Once, twice, then we're pretty bored. Imagine the patience and focus, and we don’t even have TikTok. Look a bird. Ah, it’s just a drone pretending to be a bird.
What if another bird makes a mistake and humps it? Would there be drone babies? What if the other bird is a seagull? Or a pigeon? Do you want to live in a world like that? Seriously these drones scare the crap out of us. Keep them in your pants, mkay, lady sitting on a bench?
Back to the lentil tacos. They’re much real and natural and nutritious and you will love them. Light, but also satiating. We were kidding about imagining them. serious about everything else though.
What’s Inside These Lentil Lettuce Tacos
French lentils aka le puy. Bla bleu. You’re welcome for the French lesson. Can also use other types of green lentils.
Mushrooms. As in white mushrooms that people sell in the store. Champignons. Sounds pretentious, so it must be a French word too. We feel like we're on fire with our French today.
Garlic and onion. The original fresh makers!
Herbs and spices. Turmeric, mint, cumin, crushed red pepper and fresh parsley.
Lemon and pickled jalapenos.
How it comes together
If you only have dried lentils, cook them according to package instructions before starting with the tacos. Don’t forget to add salt! We usually make a plain batch of lentils and keep it in the fridge for emergency meals like this one.
Chop parsley and scallions thinly.
Chop the mushrooms thinly and saute them with a pinch of salt in a nonstick skillet with a little bit of oil of choice. Do this for 2 minutes, stirring occasionally. Remove the mushrooms.
Add the onion with a little bit more oil and saute for 1-2 minutes, then add in the lentils with cumin, turmeric, crushed red pepper, mint and garlic. Add some water and stir together until the flavors are combined and lentils heated through.
Lastly, stir in the mushrooms, scallions and parsley. Add the lemon juice and take off heat.
Place lentil mixture onto lettuce, add some avocado sauce (we simply mashed avocado with salt and some lemon) and pickled jalapenos.
Toppings
So we were in a hurry and kept ours simple, but here are some options for when you’ve got some more time. And if you want to surprise yourself, pick two of these:
- cashew garlic sauce (highly recommend for this recipe!)
- avocado basil “guacamole”
- roasted vegetable sauce
- avocado dill sauce
- tzatziki
- thinly chopped olives
We hope you enjoy this fast and simple light and healthy vegan dinner recipe with lentils and mushrooms.
- Yield: 2
- Prep: 3 minutes
- Cook: 7 minutes
- Total: 10 minutes
Ingredients
- 2 cups thinly chopped mushrooms
- 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
- Bunch of parsley, thinly chopped
- salt and pepper
Additionally
- lettuce
- olive oil
- 1/2 avocado
- 1/2 lemon
- pickled jalapeno
- cashew garlic sauce
Method
- If you only have dried lentils, cook them according to package instructions before starting with the tacos. Don't forget to add salt! We recommend having a batch of cooked lentils and keeping it in the fridge for quick meals like this one.
- Chop parsley and scallions thinly.
- Chop the mushrooms thinly and saute them with a pinch of salt in a nonstick skillet with a little bit of oil of choice. Do this for 2 minutes, stirring occasionally. Remove the mushrooms.
- Add the onion with a little bit more oil and saute for 1-2 minutes, then add in the lentils with cumin, turmeric, crushed red pepper, mint and garlic. Add some water and stir together until the flavors are combined and lentils heated through.
- Lastly, stir in the mushrooms, scallions and parsley. Add the lemon juice and take off heat.
- Place lentil mixture onto lettuce, add some avocado sauce (we simply mashed avocado with salt and some lemon), some pickled jalapenos or chopped olives and for some extra flavor drizzle some of this delicious cashew garlic sauce.
