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Veggie Tacos with Lentil & Goat Cheese

Mediterranean meets Mexican with this taco fusion. These tacos are filled with sautéed veggies, chopped kale and cooked lentils and topped with decadent goat cheese. Also good in a bowl if you want to skip the tortilla. The flavors complement each other and although you can omit, or substitute the goat cheese, the tarty creaminess provides a wonderful flavor pop.


  • 1 yellow onion, peeled and sliced in thin rings*

  • 2 zucchinis, sliced in thin rings

  • 1 red bell pepper, sliced in thin strips

  • Olive oil

  • Spices: Paprika, cumin, garlic powder, salt and pepper,

  • 1 pound green or brown lentils, cooked until very soft, but not quite mushy with vegetable broth, thyme, oregano, salt and pepper, and drained (about 40 minutes)*

  • 2 cups chopped kale

  • 10 corn, or small flour, tortillas

  • 8 oz goat cheese log


  1. Heat olive oil in a large frying plan, add onions, zucchini and peppers and stir fry until softened. Add in spices and cook a few more minutes

  2. Heat lentils, if pre-cooked

  3. Lightly fry tortillas, on both sides, with a small amount of olive oil on a pan on the stove, so that it softens and is pliable

  4. Assemble tacos with 2 T kale, 2 T lentils, 2 T veggie mix and top with crumbled goat cheese.

  5. Enjoy!

*Note 1: Use mandolin slicer for the vegetables to reduce prep time, if available

*Note 2: Cooking dried lentils is easy and quick, but you can also use pre-cooked lentils, such as the steamed lentils from Trader Joe's to save time


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