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Lentil Tacos

Jenne Food
Courtesy Sweet Potato Soul
Cook Time:
10 mins
Prep Time:
20 mins

Chef notes

This recipe always takes under 30 minutes, so if you haven't meal prepped or want a quick dinner, it's the recipe for you. It's very nutritious and filling.

Technique tip: Use a fork to mash the guacamole in a bowl.

Swap option: If you don't like to use oil, you can use water to sauté.

Special equipment: Mortar and pestle.


Mango Guacamole
  • 2 ripe avocados, cubed
  • cups cubed ripe mango
  • 1/4 cup diced red onion
  • 1/2 cup chopped cilantro
  • 2 limes, juiced
  • 1/2 teaspoon sea salt
  • 2 tablespoons grapeseed or coconut oil, for sautéing
  • 2 Roma tomatoes, diced
  • 2 cups cooked lentils
  • 4-6 cups torn kale leaves or baby kale
  • 2 teaspoons cumin
  • 2 teaspoons chile powder
  • 1 teaspoon sea salt, plus more to taste
  • 8-12 small tortillas, warmed


For the mango guacamole:

Place the guacamole ingredients in a mortar and mash until your desired texture is reached. I like mine with some chunks in it. Set aside.

For the tacos:


Heat the oil in a large skillet over medium heat.


Add the tomatoes and cook until they've lost their shape.


Stir in the lentils and kale. Cook until kale is tender, about 5 minutes.


Stir in the seasonings, and season with more sea salt, to taste.


Fill each tortilla with the lentil filling, then top with mango guacamole.