Name: Mushroom Lentil Tacos with Salsa Verde Aioli
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 12
Ingredients: 1 Tbsp olive oil; 1 lb baby bella mushrooms, sliced; 1/2 tsp salt; 2 1/2 cups cooked lentils; 2 cloves garlic, minced; 2 tsp ground cumin; 1 tsp smoked paprika; 1/4 tsp cayenne pepper; 12 small flour tortillas; 1/4 small red cabbage, shredded; 1 avocado, thinly sliced; 1/3 cup olive oil-based mayonnaise; 2 Tbsp salsa verde; 1 clove garlic, minced; 1 Tbsp lime juice

Jump to Recipe

A simple saute of savory mushrooms and tender lentils are seasoned to perfection and topped with a salsa verde aioli and finished with a pop of color and crunch from red cabbage and a delicate slice of ripe avocado. These tacos serve up nutrition and flavor in one quick-to-make, unique meal.

Mushroom lentil tacos with a small bowl of salsa verde aioli on a cutting board.

WHAT’S NEW?

We snuck away to the beach tonight and was that ever a brilliant idea. These bonus summer days are life-giving, especially when they’re sandwiched between chaotic evenings of soccer, back-to-school events (girls and I!), hockey, and everything else that life throws our way. As much as I mourn the end of summer, September is my most favorite month. I say it every year!

The start of the school year and that stretch after Labor Day always feels like bit of a reset. The summer can pull me a bit from meal planning, but Septembers always lure me back in, even if with the most basic of meals. This flavor-packed meal featuring a mushroom lentil taco filling takes taco night to new heights in a few short minutes.

ROLL CALL FOR THIS RECIPE

Weeknight Warriors: Ready in under 20 minutes, this lentil taco meat uses pre-cooked lentils to reduce prep time and have dinner on the table in no time!
Plant-Based Cooking: There’s many versions of easy lentil tacos, however the addition of mushrooms and a rich aioli make this is most definitely one of my favorite ways to enjoy tacos!
Foodies: This tasty taco appeals to the foodies out there. Packed with a lot of flavor, these tacos are unique and pack a whole lof of flavor and visual esthetic!

KEY INGREDIENTS AND SUBSTITUTIONS

Olive Oil: Extra-virgin olive oil is an excellent choice, however avocado oil will work well, too.
Mushrooms: Baby bella mushrooms are also called cremini mushrooms. They are as described – baby portobellos. White or button mushrooms are a perfect substitute.
Salt: A bit of salt adds flavor while also helping to tenderize the mushrooms by extracting moisture in the cooking process. Feel free to use more, less, or a salt substitute, if preferred.
Lentils: You want to use the right type of lentils, which can be any other than yellow or red lentils which can turn a bit mushy and are better served in soups and stews. Green lentils, brown lentils, or puy lentils are all good choices. If you wish, black beans can be used in place of lentils.
Garlic: Feel free to use jarred minced garlic or substitute in 1 teaspoon of garlic powder in the tacos. For the aioli, substitute in 1/4 teaspoon of garlic powder if using as a substitute for fresh garlic.
Spices: Cumin, smoked paprika, and cayenne pepper create a savory, smoky, and mildly spicy flavor profile. Play around with the seasonings, tasting as you go. Chili powder, black pepper, or a premade taco seasoning can also be added or substituted in.
Tortillas: I went with fluffy street taco-size flour tortillas, however corn tortillas would work beautifully, as well.
Cabbage: Any type of cabbage, lettuce, or mix green will work well. Even a bit of thinly sliced red onion would be a fun swap while still providing that enticing “pop” of color!
Avocado: Guacamole can be substituted in, or you can omit the avocado entirely.
Mayonnaise: Your mayo of preference will work great – vegan, reduced fat, anything goes.
Salsa Verde: You can use guacamole or another salsa in place of salsa verde.
Lime Juice: If you don’t have fresh lime juice, lemon juice, red wine vinegar, or white wine vinegar will work well.

VARIATIONS, STORAGE, and TIPS

Store leftovers in an airtight container in the fridge for up to 6 days. Add a splash of water when reheating, if needed.
To serve a crowd or offer a unique serving option, consider having the mushroom-lentil mixture as a plant-based protein on a taco bar!
Serve up this mushroom lentil filling any number of ways just as you would other plant-based proteins – on salads, stuffed into baked potatoes, made into quesadillas…they sky is the limit!
See the FAQ for lots of ways to add additional spice and flavor variations
While you can find pre-cooked lentils in many stored (thank you, Trader Joe!), it’s very simple to make your own and freeze leftovers for use at a later date.

FAQ

What other ingredients or spices can you add to the lentil mixture to change up the flavor profile?

There’s no shortage of adaptations on flavor! For those liking things spicy, I would recommend adding chipotles in adobo sauce (or chipotle sauce). Similarly, minced jalapenos or serranos can be a delicious way to add heat. You can also add some of the salsa verde to the lentil mixture during the end of the cook time.

Why does water get added during the cooking process?

Lentils absorb liquid under heat. A splash of water or vegetable broth and reducing to low heat can help yield the best results.

Are there other toppings you would recommend in addition to or in place of the cabbage and avocado?

Pickled onions, diced onion, cabbage slaw, fresh cilantro, avocado cream, or a sriracha mayo are all perfect compliments to this lentil taco recipe.

I want to make my own lentils versus buying pre-cooked. What’s the best way to cook them?

For every 1 cup of cooked lentils, add 2 1/2 to 3 cupes of water to a medium-sized pot and bring lentils and water to a simmer over medium-high heat. Cover and reduce heat to low, simmering for 20 minutes or until tender.

NUTRITIONAL MERITS

Vegetarian and easily made vegan and gluten-free
High in fiber with 7.6 grams of fiber per taco
Made from simple, whole food ingredients
Lentils contain twice the amount of protein as whole grains while also providing 16 grams of fiber per cooked cup
Baby bella mushrooms are high in vitamin D and zinc

Mushroom Lentil Tacos with Salsa Verde Aioli

Yield: 12 tacos with avocado, cabbage, and aioli

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

A simple saute of savory mushrooms and tender lentils are seasoned to perfection and topped with a salsa verde aioli and finished with a pop of color and crunch from red cabbage and a delicate slice of ripe avocado.

Ingredients

Tacos:

1 Tbsp olive oil
1 lb baby bella mushrooms, sliced
1/2 tsp salt
2 1/2 cups cooked lentils
2 cloves garlic, minced
2 tsp ground cumin
1 tsp smoked paprika
1/4 tsp cayenne pepper
12 small flour tortillas
1/4 small red cabbage, shredded
1 avocado, thinly sliced

Aioli:

1/3 cup olive oil-based mayonnaise
2 Tbsp salsa verde
1 clove garlic, minced
1 Tbsp lime juice

Instructions

Heat olive oil in a skillet over medium-high heat. Once hot, add the mushrooms and cook for 5 minutes.
Sprinkle the mushrooms with salt and add the lentils, garlic, cumin, paprika, cayenne, and 1/4 cup water. Cook for about 10 minutes, adding additional water a few tablespoons at a time, if needed.
Meanwhile, whisk together the aioli ingredients in a small bowl. Prep the cabbage and avocado.
In each tortilla, fill with lentil mixture, aioli, cabbage, and avocado. Serve immediately.

Nutrition Information:

Yield: 12 Serving Size: 1 taco, prepared
Amount Per Serving: Calories: 198Total Fat: 7.5gCholesterol: 2mgSodium: 392mgCarbohydrates: 25.8gFiber: 5.7gSugar: 3.2gProtein: 7.6g

Want more vegetarian meal ideas? There’s no shortage here!

Be well,