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Braised Lentil Tacos

Featured in the Honolulu Star-Advertiser on October 8, 2014.



Braised Lentil Tacos

  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1/2 cup diced onion
  • 1/2 cup diced carrot
  • 1/2 cup diced celery
  • 3 cloves garlic, minced
  • 1 cup mushrooms, sliced
  • 1 1/2 tablespoons chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon smoked paprika
  • 1 cup beluga lentils (black lentils)
  • 1 3/4 cups chicken stock
  • 1 bay leaf
  • Salt and pepper to taste
  • 12 corn tortillas
  • 2 cups shredded red cabbage
  • 1 large avocado, diced


In a large sauce pan over medium, heat butter and olive oil. Add next eight ingredients and sauté for about 10 minutes. Reduce heat to low. Stir in lentils until well coated. Add chicken stock, bay leaf and season with salt and pepper; bring to a gentle simmer. Cover and cook, checking occasionally, about 35 minutes or until lentils are tender and have absorbed all the liquid. Remove from heat. Place about 2 tablespoons of lentils onto tortilla and top with cabbage and avocado. Makes 12 tacos.

Approximate Nutrient Analysis per serving (not including salt to taste):
180 calories, 6 g fat, 1 g saturated fat, 5 mg cholesterol, 200 mg sodium, 25 g carbohydrate, 6 g fiber, 3 g sugar, 7 g protein


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