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Greek Lentil Tacos with Cucumber Pico de Gallo from TheFoodCharlatan.com
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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!
Course Main Course
Cuisine Greek
Prep Time 10 minutes
Cook Time 34 minutes
Total Time 44 minutes
Servings 4 Servings
Calories 528kcal
Author Karen

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 jalapeno 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

  • 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

Serving: 1taco | Calories: 528kcal | Carbohydrates: 76g | Protein: 27g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 33mg | Sodium: 1448mg | Potassium: 1058mg | Fiber: 24g | Sugar: 9g | Vitamin A: 738IU | Vitamin C: 18mg | Calcium: 339mg | Iron: 6mg