BBQ Lentil Tacos with Cabbage Slaw (Printer View)

Smoky BBQ lentils in warm tortillas with crisp colorful cabbage slaw for a satisfying plant-based meal.

# Components:

→ BBQ Lentils

01 - 1 cup dried brown or green lentils, rinsed
02 - 3 cups water
03 - 1 tablespoon olive oil
04 - 1 small yellow onion, finely chopped
05 - 2 cloves garlic, minced
06 - 1 cup tomato sauce
07 - 1/3 cup vegan BBQ sauce
08 - 1 tablespoon tomato paste
09 - 1 teaspoon smoked paprika
10 - 1/2 teaspoon ground cumin
11 - 1/2 teaspoon salt
12 - Freshly ground black pepper to taste

→ Cabbage Slaw

13 - 2 cups green cabbage, finely shredded
14 - 1 cup red cabbage, finely shredded
15 - 1 medium carrot, grated
16 - 3 green onions, thinly sliced
17 - 1/4 cup fresh cilantro, chopped
18 - 2 tablespoons apple cider vinegar
19 - 1 tablespoon olive oil
20 - 1 teaspoon maple syrup or agave nectar
21 - 1/4 teaspoon salt
22 - Black pepper to taste

→ Tacos

23 - 8 small corn or flour tortillas, vegan certified

→ Optional Toppings

24 - Sliced avocado
25 - Fresh lime wedges
26 - Extra cilantro

# Method:

01 - In a medium saucepan, combine lentils and water. Bring to a boil, then reduce heat and simmer uncovered for 20 to 25 minutes until lentils are tender but not mushy. Drain any excess water.
02 - While lentils cook, heat olive oil in a large skillet over medium heat. Add onion and cook for 3 to 4 minutes until translucent. Stir in garlic and cook for 1 minute. Add cooked lentils, tomato sauce, BBQ sauce, tomato paste, smoked paprika, cumin, salt, and pepper. Simmer for 5 to 7 minutes until thickened and flavorful. Adjust seasoning as needed.
03 - In a large bowl, combine green and red cabbage, carrot, green onions, and cilantro. In a small bowl, whisk together apple cider vinegar, olive oil, maple syrup, salt, and pepper. Pour dressing over slaw and toss well to coat. Let rest for at least 10 minutes.
04 - Heat tortillas in a dry skillet over medium heat for 30 seconds per side, or wrap in foil and warm in a low oven.
05 - Spoon BBQ lentils onto each tortilla. Top generously with cabbage slaw and any optional toppings. Serve with lime wedges.

# Expert Advice:

01 -
  • The whole meal comes together in under 45 minutes, which means you can go from thinking about dinner to eating it before you know it.
  • One bite proves that plant-based doesn't mean boring—the smokiness and tang make these taste indulgent and satisfying.
  • Lentils are ridiculously forgiving and inexpensive, so you'll find yourself making these on weeknights without guilt.
02 -
  • Overcook the lentils even by a few minutes and they'll fall apart into mush instead of staying whole and toothsome; set a timer and check them at 20 minutes.
  • Make the slaw dressing separately from the vegetables and add it just before serving if you like a crunchier texture, or toss everything together 10 minutes ahead if you prefer softer, more pickled cabbage.
03 -
  • If you're short on time, use canned lentils (about 2.5 cups drained and rinsed) instead of cooking from scratch and you'll cut 20 minutes off the whole process.
  • Make a double batch of the slaw dressing and keep it in the fridge; it's delicious on grain bowls, roasted vegetables, or even salads all week long.
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