Dinner

Lentil Taco Meat Recipe

Byanna orden November 10, 2025November 10, 2025

Introduction

This lentil taco meat is a quick and flavorful plant-based alternative to traditional taco fillings. Made with cooked lentils and cauliflower rice, it’s packed with spices and perfect for a wholesome, easy meal.

The image shows three small round tortillas with a slightly charred texture, arranged on a white marbled surface. Each tortilla has a layer of dark brown cooked minced meat spread evenly on top. In the foreground, a woman’s hand holds a golden spoon, placing more of the minced meat mixture on one tortilla. Around the tortillas are three wedges of lime, fresh green cilantro leaves, and a small white bowl filled with yellow diced pineapple chunks and another white bowl with chopped onions. The overall scene gives a fresh and vibrant look to the tacos being prepared. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 teaspoons Olive Oil
1/2 Yellow Onion, diced
1 1/4 cup Cooked Brown Lentils (equivalent to 1 can 15 oz, rinsed, drained)
1 1/4 cup Cauliflower Rice (fresh or frozen)
1 teaspoon Cumin
1 teaspoon Salt
1/2 teaspoon Garlic Powder
1/2 teaspoon Paprika
1/2 teaspoon Oregano
1/4 teaspoon Chili Powder
1/4 cup Vegetable Broth
3-4 tablespoons Vegan Worcestershire Sauce (or 1 tablespoon tamari sauce)
1/2 cup Tomato Paste

Instructions

Step 1: In a large skillet or Dutch oven, heat the olive oil over medium heat. Add the diced onion and stir fry until fragrant, about 1 minute.
Step 2: Add the cooked, drained brown lentils and cauliflower rice to the skillet. Stir fry for another minute to combine.
Step 3: Sprinkle in the cumin, garlic powder, paprika, oregano, salt, and chili powder. Stir well so the spices coat the lentils and rice evenly.
Step 4: Stir in the tomato paste, vegetable broth, and vegan Worcestershire sauce. Mix until everything is well combined.
Step 5: Lower the heat and let the mixture simmer for 5 to 6 minutes until it thickens to your desired consistency. For a smoother sauce, cook for just 3 to 4 minutes.
Step 6: Serve the lentil taco meat hot with your favorite vegan flatbread or taco shells, and add any desired toppings.

Tips & Variations

Use homemade cauliflower rice by pulsing fresh cauliflower in a food processor until rice-sized pieces form.
Adjust the chili powder to increase or reduce heat according to your taste.
For extra flavor, add a splash of lime juice or fresh cilantro before serving.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in a skillet or microwave until warmed through. You can also freeze the cooked lentil taco meat for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

A white bowl filled with a single layer of finely chopped, cooked brown seasoned meat placed in the center of a white marbled surface; behind the bowl, there are three stacked white tortillas and two halves of a ripe avocado with smooth green flesh and a brown seed visible in one half, along with a small bunch of fresh green cilantro; to the left in the foreground, a few lime wedges with bright green rinds and pale green flesh are scattered; a clear glass of water with lemon slices is partially visible on the far left, and on the right side, a wooden spoon with a smooth brown texture rests on the surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use red lentils instead of brown lentils?

Brown lentils hold their shape better and provide a meatier texture, but you can use red lentils if that’s what you have. Red lentils tend to cook faster and become softer, so simmer the mixture for less time to avoid it becoming mushy.

Is this recipe gluten-free?

Yes, all the ingredients in this lentil taco meat are naturally gluten-free. Just be sure to serve it with gluten-free tortillas or flatbreads if you are avoiding gluten.