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Greek Lentil Tacos with Cucumber Pico de Gallo

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!

Prep Time
10 mins
Cook Time
10 mins
Total Time
44 mins
Servings: 4 Servings
Calories: 528 kcal
Course: Main Course
Cuisine: Greek

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

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. Add the lentils. Add 1/4 cup water, tomato paste, oregano, crushed red pepper, salt, and black pepper to taste.
  4. 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.
  5. 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.
  6. 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.
  7. 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

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

% 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.