Crispy Layered Lentil Taco

Crispy layered lentil taco

One day, I had a craving for some tacos, but I didn't have pinto beans to make the re-fried beans. Instead, I substituted with lentils and this recipe was born!


Refried Lentils

3 cups (g) green lentils, fully cooked
3 cups (g) water
3 (g) bay leaf, dry
1 (g) onion, small
6 (g) garlic clove, minced
1 (g) jalapeno, minced
3 tbsps (g) chili powder
2 tsps (g) cumin, ground
1 ½ tsps (g) salt
½ cup (g) butter, unsalted

Taco and Fillings

14 (g) taco shells
1 cup (g) cheese, shredded
2 (g) tomato, diced
5 stalks (g) green onions, finely chopped
20 sprigs (g) cilantro, finely chopped


  1. Add bay leaves, lentils, and water into a large pot. Bring to a boil.
  2. Cook for 30 minutes on medium heat.
  3. Strain lentils, discard bay leaves, and reserve the strained liquid.
  4. In a large saucepan, brown the butter on medium to high heat.
  5. Add the onion and garlic to the saucepan and saute for 1-2 minutes.
  6. Add the jalapeno, chili powder, cumin and salt to the saucepan.
  7. Add the strained lentils to the saucepan.
  8. Cook for 10 minutes on medium heat. Stir occassionally and add strained liquid for desire consistency.
  9. When refried lentils are ready, assemble tacos with lentils, guacamole (optional), salsa (optional), diced tomatoes, cheese, chopped green onions and cilantros. Serve while the lentils are still warm.
Crispy layered lentil taco ndata