These lentil tacos are full of flavor and are a good source of protein and fiber; complete with tangy cilantro lime rice.

Serves 5


  • 1¼ tsp. olive oil
  • 1½ cup yellow onion, diced
  • 1¼ tsp. garlic, diced
  • ¾ cup dry lentils
  • 1 tbsp. lower sodium taco seasoning
  • 5 cups low sodium vegetable broth
  • 10 each corn tortillas
  • 5 cups romaine lettuce, shredded
  • ¾ cup fresh tomato, diced
  • 1¼ cup Monterey Jack cheese, shredded
  • 2 tbsp. fat free sour cream
  • 5 each lime wedges
  • 5 sprigs fresh cilantro

Pico De Gallo

  • ½ cup yellow onion, diced
  • ½ each jalapeno pepper, seeded, diced
  • ¼ cup cilantro, minced
  • 1 cup fresh tomatoes, diced
  • 1¼ tsp. fresh lime juice
  • ¾ tsp. kosher salt

Cilantro Lime Rice

  • 1¼ cup Basmati rice
  • 2½ cups water
  • 1¼ tsp. olive oil
  • 1 pinch kosher salt
  • 3¾ tbsp. cilantro, chopped
  • 1 tbsp. fresh lime juice


  1. Heat oil in a pan, over medium heat. Add the onion and garlic; sauté for 5 minutes or until tender.
  2. Add the lentils, and taco seasoning, cook for 1 minute. Add broth and bring to a boil; reduce heat to low, cover and simmer until tender, about 45 minutes.
  3. Uncover and continue cooking until mixture is slightly thickened, 6-8 minutes.

Pico De Gallo

  1. Combine all ingredients together, let marinate for 1-2 hours.
  2. Add the Pico de Gallo to the lentil mixture.

Cilantro Lime Rice

  1. In a pot, bring the water to a boil. Reduce heat to medium-low, add the rice, oil and salt; cover.
  2. When the water has evaporated and rice is tender, add the cilantro and lime juice; toss to combine.

Plate Assembly

  1. Divided evenly for each tortilla, spread the sour cream; add ¼ cup of the lentil mixture, top each taco with lettuce, diced tomato and cheese.
  2. Serve 2 tacos per serving along with ½ cup cilantro lime rice. Garnish with cilantro and lime wedges.