If you’re thinking “BBQ, and lentils – in a taco!?  Weird!”, think again.  It’s delicious.  Of course, if you aren’t a fan of BBQ, you won’t like it because it has a strong BBQ flavor.  Personally, I’d like the lentil mixture without the sauce just as much, but the BBQ is yummy.  These are easy to make and so flavorful.  We enjoy them topped with my homemade non-dairy sour cream (see in Recipes on this site for Sour Un-Cream), raw cabbage and lime.

Note: this recipe is gluten-free only if you use a BBQ sauce that is gluten-free.

BBQ Lentil Tacos

Votes: 9 Rating: 4.22 You: Rate this recipe!

Print Recipe

The filling for these tacos is so tasty, it can be eaten plain, with brown rice, atop a baked potato, etc. My favorite way though, is these tacos. When assembling your taco, put some cabbage on the tortilla first, then the filling, and more cabbage. This helps keep the tortilla from getting too soggy.

• CourseEntrée

Servings

6

Servings 6

BBQ Lentil Tacos Votes: 9 Rating: 4.22 You: Rate this recipe! Print Recipe The filling for these tacos is so tasty, it can be eaten plain, with brown rice, atop a baked potato, etc. My favorite way though, is these tacos. When assembling your taco, put some cabbage on the tortilla first, then the filling, and more cabbage. This helps keep the tortilla from getting too soggy. CourseEntrée Servings 6 Servings 6

Ingredients

• 1 onion quartered and thinly sliced
• 1 cup dry brown lentils rinsed
• 1/2 tsp sea salt
• 1/2 lb mushrooms chopped
• 3/4-1 cup BBQ sauce
• 1 head cabbage shredded
• limes quartered

Servings:

Units:MetricUS Imperial

Instructions

1. In a small pot, cover lentils with enough water to be an inch above the lentils, and bring to a boil. Reduce heat and simmer, partially covered, for 20 minutes. Add 1/2 tsp salt and cook 5 more minutes until lentils are tender but still hold their shape. Pour off any excess water.
2. Meanwhile, add onion to large skillet over medium heat. Wait for onion to start to stick and add 1 TBS of water to unstick and deglaze the pan. Continue this process until onion is soft.
3. Add mushrooms to onion and cook 5-7 minutes until soft. Spoon off some of the liquid, if possible.
4. Add cooked lentils and BBQ sauce to onion/mushroom mixture and cook until warmed throughout, 5-10 minutes.

   
5. Cook each tortilla over open flame on stove until just beginning to char on each side. Fill tortilla with cabbage, lentils, more cabbage, and top with Sour Un-Cream (see Recipes), and lime juice.

   

Share this Recipe

Powered byWP Ultimate Recipe