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Tacos are one of my favourite meals to make at home because there are so many varieties and you can get really creative with them! There are quite a few types I make at home, most of which are vegan and vegetarian friendly. I recently shared my Instant Pot Pulled Chicken Tacos!, but if you were looking for a vegan version that doesn't compromise on flavour, then this is for you!

I like to meal prep lentils as they are a great source of soy-free, plant-based protein. Once I make a batch of lentils, I use it to top salads as a quick way to add protein and make the salad more satiating. Having salads all the time though, can get boring, so this recipe was born when I tried to get more creative with the lentils.

Makes 4 Servings:


-2 cups of cooked green lentils

-1 medium onion, chopped

-3 cloves of garlic, chopped

-2 jalapenos, chopped and divided

-⅓ cup water

-½ cup of salsa from a jar

-1 tsp chili powder

-1 tsp cumin

-½ tsp garlic powder

-½ tsp onion powder

-salt and pepper to taste

-1 avocado, chopped

-2 medium tomatoes, diced

-juice from ½ lime

-¼ cup of chopped cilantro


1. Cook the onions for 2-3 minutes and then add the garlic and 1 chopped jalapeno. Cook for another 2 minutes.

2. Add the lentils and toss to combine.

3. Add the water, chili powder, salt and pepper, garlic powder, onion powder and cumin.

4. Using a fork or potato masher, mash half of the lentils.

5. Add the salsa.

6. Keep cooking the mixture until all the liquid has been absorbed.

7. Turn off the heat and allow mixture to cool.

8. In a bowl, make a quick salsa by combining the chopped tomatoes, avocado, jalapeno, lime juice, cilantro, salt and pepper.

9. Serve and enjoy!


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