Lentil Tacos with Cilantro Lime Slaw

Lentil Tacos with Cilantro Lime Slaw

Time :

30 mins

Servings :


Recipe by :

Teaching Kitchen

Dinner, Lunch



¼ cup Olive oil
2 tbsp Lime, juiced
1 tbsp. Honey
1/2 Garlic clove, minced
¼ tsp Cayenne pepper (optional)

1 cup Shredded green cabbage
1 cup Shredded purple cabbage
1 cup Shredded carrots
¼ cup Cilantro, chopped
¼ cup Green onions, sliced

1 each White onion, finely diced
1 each Garlic clove, minced
½ tbsp Olive oil
1 can Lentils (19 oz, 540 mL
½ tbsp Chili Powder
1 tsp Cumin
1 pinch Salt and Pepper
8 each whole wheat tortillas, 6 inches



  1. Wash all produce thoroughly. 


  1. Make the dressing: In a small bowl combine the olive oil, lime juice, honey, minced garlic and cayenne pepper (optional). Whisk well. 
  1. Shred the purple and green cabbage by slicing very thinly or using a box grater. Shred the carrots using a box grater. Chop the cilantro. Thinly slice the green onion including the stems. 
  1. Combine the slaw with the dressing and allow to sit while you make the lentil filling. 


  1. Drain and rinse the lentils well. 
  1. Dice the onion and clove of garlic. Heat the olive oil in a large pan over medium-high heat. Cook the onion and garlic until brown, about 3-5 minutes. Add the lentils, chili powder, cumin, salt and pepper. Mix well. Add about ¼ cup of water if mixture seems too dry. 
  1. Prepare taco: Top tortilla with about ¼ cup lentil filling, ¼ cup slaw and any additional taco toppings of your choice. 

Tip: Use gluten free tortilla to make this recipe gluten free