Vegan BBQ Lentil Tacos (Printable Version)

Smoky BBQ lentils in warm tortillas topped with crisp, colorful cabbage slaw for a satisfying plant-based meal.

# What You'll Need:

→ BBQ Lentils

01 - 1 cup dried brown or green lentils, rinsed
02 - 3 cups water
03 - 1 tablespoon olive oil
04 - 1 small yellow onion, finely chopped
05 - 2 cloves garlic, minced
06 - 1 cup tomato sauce
07 - 1/3 cup vegan BBQ sauce
08 - 1 tablespoon tomato paste
09 - 1 teaspoon smoked paprika
10 - 1/2 teaspoon ground cumin
11 - 1/2 teaspoon salt
12 - Freshly ground black pepper to taste

→ Cabbage Slaw

13 - 2 cups green cabbage, finely shredded
14 - 1 cup red cabbage, finely shredded
15 - 1 medium carrot, grated
16 - 3 green onions, thinly sliced
17 - 1/4 cup fresh cilantro, chopped
18 - 2 tablespoons apple cider vinegar
19 - 1 tablespoon olive oil
20 - 1 teaspoon maple syrup or agave nectar
21 - 1/4 teaspoon salt
22 - Black pepper to taste

→ Tacos and Toppings

23 - 8 small corn or flour tortillas, vegan certified
24 - Sliced avocado for serving
25 - Fresh lime wedges for serving
26 - Extra cilantro for garnish

# How to Make It:

01 - In a medium saucepan, combine lentils and water. Bring to a boil, then reduce heat and simmer uncovered for 20-25 minutes until lentils are tender but not mushy. Drain any excess water.
02 - While lentils cook, heat olive oil in a large skillet over medium heat. Add onion and cook for 3-4 minutes until translucent. Stir in garlic and cook for 1 minute. Add cooked lentils, tomato sauce, BBQ sauce, tomato paste, smoked paprika, cumin, salt, and pepper. Simmer for 5-7 minutes until thickened and well flavored. Adjust seasoning as needed.
03 - In a large bowl, combine green and red cabbage, carrot, green onions, and cilantro. In a small bowl, whisk together apple cider vinegar, olive oil, maple syrup, salt, and pepper. Pour dressing over slaw and toss well to coat. Let rest for at least 10 minutes before serving.
04 - Heat tortillas in a dry skillet over medium heat for 30 seconds per side, or wrap in foil and warm in a 250°F oven for 5-10 minutes.
05 - Spoon BBQ lentils onto each warm tortilla. Top generously with cabbage slaw and any optional toppings including avocado and cilantro. Serve with lime wedges.

# Expert Tips:

01 -
  • The BBQ lentils get so tender and flavorful that no one misses the meat, and they're ready faster than you'd think.
  • That cabbage slaw brings a bright crunch that cuts through the smokiness and makes each bite feel fresh and alive.
  • Everything comes together in under 45 minutes, making this perfect for weeknight dinners when you want something impressive but not exhausting.
02 -
  • Don't stir your lentils constantly while they cook—let them simmer undisturbed so they stay whole and don't break apart into mush.
  • Taste the BBQ mixture before serving and adjust the spices boldly; this is your chance to add more paprika for smokiness, more cumin for depth, or salt for brightness.
  • The slaw actually tastes better the next day after the dressing has fully penetrated the cabbage, so feel free to make it ahead.
03 -
  • Don't oversoak your lentils or cook them too long—they should be tender but never mushy, so start checking around the 20-minute mark.
  • If your BBQ sauce tastes too sweet, add an extra tablespoon of tomato paste or a splash of apple cider vinegar to balance it out.
Return