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← All recipes Corn tortillas loaded with tempeh-lentil crumble, topped with avocado slices, cilantro and lime wedges Dinner · Tacos

Tempeh Lentil Tacos

≈26g protein 30 min Serves 4 High-fiber

Tempeh brings fermented, complete soy protein to the table, while brown lentils add cheap bulk, fiber, and extra lysine. The corn tortillas are not just a wrapper — they carry the methionine that lentils run short on.

Ingredients

  • 1 block (227g) tempeh, crumbled
  • ½ cup dry brown lentils
  • 1 cup water or vegetable broth
  • 1 tbsp olive oil
  • 1 small onion, diced
  • 2 tbsp taco seasoning
  • 8 small corn tortillas
  • 1 large avocado, sliced
  • 1 lime, cut into wedges
  • Fresh cilantro, chopped
  • Hot sauce

Method

  1. Combine brown lentils and water in a saucepan. Simmer 20 minutes until tender; drain any excess liquid.
  2. Heat olive oil in a skillet over medium. Cook onion 4 minutes until soft.
  3. Add the crumbled tempeh and taco seasoning. Cook 5 minutes until the tempeh is browned.
  4. Fold the cooked lentils into the tempeh mixture, cooking 2 minutes to combine the flavors.
  5. Warm corn tortillas directly over a gas flame or in a dry pan until pliable.
  6. Fill tortillas with the tempeh-lentil crumble. Top with avocado, cilantro, and hot sauce; squeeze lime over everything.
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