Greek Lentil Tacos with Cucumber Pico de Gallo
User Reviews
5.0
3 reviews
Excellent
-
Prep Time
10 mins
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Cook Time
10 mins
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Total Time
44 mins
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Servings
4 Servings
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Calories
528 kcal
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Course
Main Course
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Cuisine
Greek
Greek Lentil Tacos with Cucumber Pico de Gallo
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Greek Lentil Tacos are perfect for when you are craving tacos but want to go meatless! (It's cheaper too) The lentils are cooked in oregano to get that Mexican flavor, and then we top it all off with cucumber pico de gallo. It's delicious!
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Ingredients
For the lentils:
- 5 cups water
- 1 & 1/4 cups lentils or 8 ounces
- 1 tablespoon olive oil
- 1/2 red onion chopped
- 3 cloves garlic minced
- 1/4 cup water
- 1 tablespoon tomato paste
- 1 teaspoon oregano
- 1/8 to 1/4 teaspoon crushed red pepper
- 1 teaspoon salt
- black pepper to taste
For the yogurt sauce:
- 1 cup PLAIN yogurt
- 1/2 teaspoon Dill
- 1/4 teaspoon salt
- 1/4 teaspoon garlic minced
For the Cucumber Pico de Gallo
- 3 roma tomatoes chopped
- 1/2 red onion chopped
- 1 Jalapeño minced
- 1/2 medium cucumber chopped
- 1/2 teaspoon salt
- lemon juice from 1/2 lemon
- cilantro chopped, to taste
- 10-12 corn tortillas
- 4 ounces feta cheese
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Instructions
- In a medium pot, bring 5 cups of water to a boil. Rinse the lentils in a colander. Add the lentils to the pot and bring back to a boil. Continue to cook for 20-25 minutes or until tender. Add more water if necessary. Drain and set aside.
- In a large saucepan, heat 1 tablespoon of olive oil over medium heat. Add half a red onion (save the other half for the pico de gallo) and saute for about 5 minutes or until soft. Add the garlic and cook for another minute.
- Add the lentils. Add 1/4 cup water, tomato paste, oregano, crushed red pepper, salt, and black pepper to taste.
- Meanwhile, make the yogurt sauce. In a small bowl combine yogurt, dill, salt, and garlic. Store in the fridge until you are ready to eat.
- Make the Cucumber Pico de Gallo. In a medium bowl combine the tomatoes, onion, jalapeno, cucumber, salt and lemon juice. You can either add cilantro to the Pico or garnish each taco with it.
- Heat the corn tortillas by spraying each side with nonstick spray and spreading them out on a baking sheet. Broil for about 2-3 minutes, then flip each tortilla and broil again for 2 minutes. Alternatively, you could heat them on the stovetop.
- To build the tacos, spoon some lentils down the center of a tortilla, top with yogurt sauce, Cucumber Pico de Gallo, and feta.
Notes
- Source: The Food Charlatan, inspired by Budget Bytes and A Couple Cooks
Nutrition Information
Show Details
Serving
1taco
Calories
528kcal
(26%)
Carbohydrates
76g
(25%)
Protein
27g
(54%)
Fat
14g
(22%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
2g
Monounsaturated Fat
5g
Cholesterol
33mg
(11%)
Potassium
1058mg
(30%)
Fiber
24g
(96%)
Sugar
9g
(18%)
Vitamin A
738IU
(15%)
Vitamin C
18mg
(20%)
Calcium
339mg
(34%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 4Servings
Amount Per Serving
Calories 528 kcal
% Daily Value*
| Serving | 1taco | |
| Calories | 528kcal | 26% |
| Carbohydrates | 76g | 25% |
| Protein | 27g | 54% |
| Fat | 14g | 22% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Cholesterol | 33mg | 11% |
| Potassium | 1058mg | 23% |
| Fiber | 24g | 96% |
| Sugar | 9g | 18% |
| Vitamin A | 738IU | 15% |
| Vitamin C | 18mg | 20% |
| Calcium | 339mg | 34% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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