Save I discovered these tacos on a lazy Sunday afternoon when my friend texted asking what I was making for dinner, and I realized I had a can of BBQ sauce, some lentils, and half a cabbage staring at me from the fridge. The combination felt obvious in hindsight—smoky, tangy lentils with a bright, crisp slaw—but it wasn't until I took that first bite that I understood why this simple formula works so well. There's something about the contrast between the warm, savory lentils and the cool, crunchy slaw that made me want to make these tacos again the very next week.
I made a batch of these for my partner's coworkers during a potluck, and someone asked if I'd ordered them from a food truck—which might be the highest compliment a homemade taco has ever received. The best part was watching people pile on extra slaw without realizing how much vegetables they were eating, and nobody once mentioned that the lentils weren't meat. By the time the last taco was gone, I'd already been asked for the recipe twice.
Ingredients
- Brown or green lentils: Brown lentils hold their shape better than red ones and give you that hearty texture that makes tacos feel substantial; rinse them first to get rid of any dust.
- Smoked paprika: This is where the magic happens—it gives the lentils that campfire-like depth that makes people think you spent hours cooking.
- BBQ sauce: Check the label for a vegan version, or use your favorite brand; I've learned the hard way that not all BBQ sauces are created equal, so taste as you go.
- Cabbage (green and red): The two colors together look stunning and taste better together than either one alone; red cabbage adds a subtle sweetness that balances the savory lentils.
- Apple cider vinegar: This is the backbone of the slaw dressing, cutting through richness and bringing brightness that the whole dish needs.
- Corn or flour tortillas: Warm them right before serving so they're pliable and don't crack when you fill them.
Instructions
- Simmer the lentils until they're tender:
- Bring lentils and water to a boil, then turn the heat down and let them bubble gently for 20–25 minutes until they're soft enough to bite through but still hold their shape. You'll know they're done when they don't crunch between your teeth anymore.
- Build the BBQ flavor layer by layer:
- Start by cooking the onion until it's soft and sweet, then add garlic for a minute so it fills the whole skillet with fragrance. Pour in the cooked lentils with the tomato sauce, BBQ sauce, tomato paste, and spices, then let it all simmer together for 5–7 minutes until the flavors meld and the liquid thickens slightly.
- Dress the slaw while it rests:
- Combine all the shredded vegetables in a bowl, then whisk together the vinegar, oil, and maple syrup in a separate bowl before pouring it over everything and tossing well. The longer you let it sit, the more the cabbage softens and absorbs the dressing, so aim for at least 10 minutes if you can.
- Warm tortillas just until they're pliable:
- A dry skillet or a quick pass in a warm oven does the job without drying them out; you want them warm and flexible, not crispy.
- Assemble and taste as you go:
- Spoon the lentils into each tortilla, top generously with slaw, and add any toppings you're using, then squeeze fresh lime over everything right before eating.
Save One evening while testing these tacos, my neighbor caught the smoky smell drifting over the fence and asked what was cooking—fifteen minutes later, we were sharing tacos on the porch talking about everything except food. There's something about a meal that brings people together without fanfare, and these tacos do exactly that.
How to Toast Your Spices
If you want to deepen the smoky flavor even more, you can toast the smoked paprika and cumin in the skillet for about 30 seconds after the onion is soft but before you add the lentils. This extra step only takes a moment but it brings out oils in the spices that make them taste even more vibrant and complex.
Storage and Leftovers
The BBQ lentils keep beautifully in the fridge for three or four days, and actually taste better the next day once the flavors have had time to marry together. The slaw is best eaten fresh, but if you do have leftovers, keep the dressing separate and add it again just before eating to restore some crunch.
Ways to Make This Meal Your Own
These tacos are a blank canvas for whatever you have on hand or whatever sounds good that day. Once you nail the basic formula of smoky lentils and bright slaw, you can experiment with different toppings, adjust the spice level, or swap in whatever fresh vegetables are calling to you.
- Add diced jalapeños or a pinch of cayenne to the lentils if you like heat building on your palate as you eat.
- Top with sliced avocado, vegan crema, or pickled onions for different textures and flavors.
- Swap the cilantro for parsley or mint if that's what you prefer, and the dish will taste just as good.
Save These tacos prove that weeknight cooking doesn't have to be complicated to be delicious, and that sometimes the best meals are born from what's already sitting in your kitchen. Make them once, and they'll probably become a regular rotation in your dinner planning.
Recipe Guide
- → Can I make these tacos gluten-free?
Yes, simply use certified gluten-free corn tortillas instead of flour tortillas and verify your BBQ sauce contains no gluten ingredients.
- → How long does the slaw stay fresh?
The dressed slaw remains crisp for 2-3 days refrigerated in an airtight container, though it's best enjoyed fresh within 24 hours for maximum crunch.
- → What proteins work as alternatives to lentils?
Smashed chickpeas, crumbled tempeh, or plant-based ground meat all work beautifully with the BBQ sauce for different texture variations.
- → Can I prepare components ahead?
Both the BBQ lentils and undressed slaw keep refrigerated for 3-4 days. Warm lentils gently and dress slaw just before assembling for best texture.
- → What other toppings complement these tacos?
Sliced avocado, pickled red onions, vegan cheese shreds, radish slices, or a drizzle of cashew cream all add delicious layers of flavor and creaminess.