Vegan BBQ Lentil Tacos (Print Version)

Smoky lentils and vibrant cabbage slaw combine in warm tortillas for a fresh plant-based twist.

# What You'll Need:

→ BBQ Lentils

01 - 1 cup dried brown or green lentils, rinsed
02 - 3 cups water
03 - 1 tablespoon olive oil
04 - 1 small yellow onion, finely chopped
05 - 2 cloves garlic, minced
06 - 1 cup tomato sauce
07 - 1/3 cup vegan BBQ sauce
08 - 1 tablespoon tomato paste
09 - 1 teaspoon smoked paprika
10 - 1/2 teaspoon ground cumin
11 - 1/2 teaspoon salt
12 - Freshly ground black pepper to taste

→ Cabbage Slaw

13 - 2 cups green cabbage, finely shredded
14 - 1 cup red cabbage, finely shredded
15 - 1 medium carrot, grated
16 - 3 green onions, thinly sliced
17 - 1/4 cup fresh cilantro, chopped
18 - 2 tablespoons apple cider vinegar
19 - 1 tablespoon olive oil
20 - 1 teaspoon maple syrup or agave nectar
21 - 1/4 teaspoon salt
22 - Black pepper to taste

→ Tacos and Toppings

23 - 8 small corn or flour tortillas, vegan certified
24 - Sliced avocado, optional
25 - Fresh lime wedges, optional
26 - Extra cilantro, optional

# How to Make It:

01 - In a medium saucepan, combine lentils and water. Bring to a boil, then reduce heat and simmer uncovered for 20 to 25 minutes until lentils are tender but not mushy. Drain any excess water.
02 - While lentils cook, heat olive oil in a large skillet over medium heat. Add chopped onion and cook for 3 to 4 minutes until translucent. Stir in minced garlic and cook for 1 minute. Add cooked lentils, tomato sauce, BBQ sauce, tomato paste, smoked paprika, cumin, salt, and pepper. Simmer for 5 to 7 minutes until thickened and flavorful. Adjust seasoning as needed.
03 - In a large bowl, combine green and red cabbage, carrot, green onions, and cilantro. In a small bowl, whisk together apple cider vinegar, olive oil, maple syrup, salt, and pepper. Pour dressing over slaw and toss well to coat. Let rest for at least 10 minutes.
04 - Heat tortillas in a dry skillet over medium heat for 30 seconds per side, or wrap in foil and warm in a low oven at 300 degrees Fahrenheit.
05 - Spoon BBQ lentils onto each tortilla. Top generously with cabbage slaw and any desired optional toppings. Serve immediately with lime wedges.

# Expert Advice:

01 -
  • The lentils get deeply savory and smoky—honestly, nobody misses the meat because the flavor is just that good.
  • Everything comes together in under 45 minutes, which means you can have dinner on the table before you've even finished your coffee.
  • The slaw adds this bright, crisp contrast that keeps every bite feeling fresh and balanced.
02 -
  • Don't skip draining the lentils properly after cooking, because excess water will make your BBQ mixture taste watery instead of rich and concentrated.
  • The slaw needs at least 10 minutes to rest so the cabbage softens slightly and the dressing really penetrates—this isn't a step you can rush without noticing the difference.
03 -
  • If you're using a store-bought BBQ sauce, taste it first because some are much sweeter or saltier than others, and you might need to adjust your lentil mixture accordingly.
  • The secret to not-mushy lentils is tasting them starting at the 18-minute mark so you catch them exactly when they're tender but still have a little bite to them.
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