Smoky Lentil Tacos
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Smoky Lentil Tacos

Smoky Lentil Tacos

with Charred Corn and Peppers

It's taco night and these veggie lentil bundles do not disappoint! Soft tortillas are stuffed to the brim with chipotle lentils, sweet corn, juicy poblanos and salty feta. Saddle up and dig in!


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
Cooking Time


serving amount

1 cup

Red Lentils

6 unit

Flour Tortillas

(Contains Sulphites, Wheat)

2 tbsp

Mexican Seasoning

56 g

Yellow Onion

1 unit

Vegetable Broth Concentrate

½ tsp

Chipotle Powder

56 g

Baby Spinach

1 unit


½ can

Canned Corn

113 g

Hot Pepper

7 g


6 tbsp

Sour Cream

(Contains Milk)

Not included in your delivery

3.5 tbsp


¼ tsp


½ tsp


¼ tsp



Nutrition Values

Calories990 kcal
Fat41 g
Saturated Fat11 g
Carbohydrate129 g
Sugar15 g
Dietary Fiber24 g
Protein37 g
Cholesterol0 mg
Sodium1570 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Medium Pot
Measuring Cups
Large Non-Stick Pan
Measuring Spoons
Large Bowl
Paper Towel
Small Bowl


Cook lentils and prep

Before starting, wash and dry all produce. Heat Guide for Step 3 (dbl for 4 ppl): 1/8 tsp mild, 1/4 tsp medium and 1/2 tsp spicy! Using a strainer, rinse lentils until water runs clear. Add lentils and enough water to cover by 1-inch to a medium pot. Cover and bring to a boil over high heat. Once boiling, reduce heat to medium-low. Cover and cook until lentils soften, 6-8 min. Reserve 1/2 cup cooking water (dbl for 4 ppl), then drain lentils. Meanwhile, peel, then cut half the onion into 1/2-inch pieces (whole onion for 4 ppl). Drain and rinse corn.

Cook corn and poblanos

Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then poblanos. Cook, stirring occasionally, until tender-crisp, 3-4 min. Add half the corn (use all for 4 ppl). Cook, stirring occasionally, until warmed through, 1-2 min. Season with salt and pepper, to taste. Transfer veggies to a plate, then cover to keep warm.

Cook onions

Reduce heat to medium. Add 1 tbsp oil (dbl for 4 ppl), then onions to the same pan. Cook, stirring occasionally, until softened, 3-4 min. Add Mexican Seasoning and 1/2 tsp chipotle powder. (NOTE: Reference heat guide.) Cook, stirring often, until fragrant, 30 sec.

Finish lentils

When lentils are tender, add lentils, broth concentrate and reserved cooking water to the pan with onions. Simmer, stirring occasionally, until sauce thickens slightly, 4-5 min. (TIP: For saucier lentils, add more water, 1 tbsp at a time!)Remove the pan from heat. Roughly chop cilantro. Stir cilantro into lentils, then season with salt and pepper, to taste.

Make salad and warm tortillas

Zest, then juice lime. Whisk together 1 tbsp lime juice, 1/2 tsp sugar and 2 tbsp oil (dbl all for 4 ppl) in a large bowl. Add spinach. Season with salt and pepper, then toss to coat. Wrap tortillas in paper towels. Microwave until tortillas are warm and flexible, 1 min. (TIP: You can skip this step if you don't want to warm the tortillas!)

Finish and serve

Add lime zest and sour cream to a small bowl. Season with salt and pepper, then stir to combine. Divide chipotle lentils between tortillas, then top with corn and poblanos. Dollop lime crema over top. Divide tacos and salad between plates.

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