There’s a lot you might not know about the humble lentil bean. Low in calories and high in nutrition, lentils pack a lot of power into a tiny shell. They are high in fiber and lean protein, and are a great source of potassium, calcium, zinc, niacin, Vitamin K, and iron. But the power of lentils extends past the health of our own diets. As one of the most carbon-neutral foods on the planet, lentils are also great for the Earth.

We combined these lentils with a little spice and some cauliflower rice for the ultimate vegetarian taco. Cauliflower rice is an excellent gluten-free alternative to conventional rice, with a heartier texture that’s great as a taco base. We topped our tacos off with queso fresco and fresh veggies, but you can substitute with a dairy-free cheese alternative for your vegan friends. And if you’re planning a party, you can’t beat the price of this meal at less than $3.50 per person!


  • ½ cup brown lentils (uncooked)
  • 1 ½ cups water
  • 3 cloves garlic, minced
  • 1 package Earth Fare Cauliflower Rice
  • ½ large onion, chopped
  • 1 tablespoon mild chili powder
  • ¼ teaspoon cumin
  • ¼ teaspoon smoke paprika
  • ¼ teaspoon chipotle powder (optional)
  • Salt and pepper to taste
  • Toppings of choice, like tomatoes, queso fresco, cilantro, purple onion, lettuce


  1. Rinse lentils and soak in a pot of water for 6 hours (or overnight).
  2. Drain and rinse lentils, then add to a pot with 1 ½ cups of water, salt, and 1/3 of the minced garlic. Bring to a boil, reduce heat to low, cover and cook for 15 to 20 minutes (or until just tender).
  3. Add onion to a large skillet and sauté until browned. Add cauliflower rice and garlic and sauté for 3 to 4 minutes. Add remaining seasonings and continue to sauté until cauliflower rice is tender.
  4. Add lentils to the skillets and stir to combine. Cook on medium until mixture is heated through.
  5. Serve on top of tortillas with toppings of choice.
Print Friendly