Lentil Sprout Tacos

lentil sprout taco

This plant-based recipe puts hearty, protein-rich, sprouted lentils at center stage! Sprouting lentils makes them easy to digest and increases the availability of minerals and vitamins like B and C, and they take just 4 to 6 days to sprout. This recipe is very quick and flexible, and well-seasoned while letting the freshness of the lentil sprouts shine. You can skip the taco shells and make an excellent taco salad with this recipe. Feel free to experiment!


  • 1½ cup fresh lentil sprouts (¾ cup dry lentils)
  • 1 tablespoon olive oil
  • ½ tablespoons chili powder
  • 1 teaspoon cumin
  • ¼ teaspoon dried oregano
  • ¼ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • ¼ teaspoon paprika
  • ¼ teaspoon salt
  • ⅛ teaspoon pepper
  • 6 taco shells, tortillas, or 10 street-taco-size tortillas (choose corn for a gluten-free meal)

Optional toppings: shredded lettuce, cabbage slaw, lime, cilantro, avocado, salsa, black olives, diced onions, green onions, microgreens, shredded cheese or a vegan alternative, etc.


In a large bowl, mix lentil sprouts, olive oil, and spices. Adjust spices to taste. From here you can enjoy the lentils in your tacos raw or you can give them a quick sauté in a pan on medium heat. They are delicious either way. Fill taco shells with the mixture and toppings.

¡Buen provecho!
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