Name: Easy Lentil Tacos with Pineapple Salsa
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 8 small flour tortillas; 1 tablespoon olive oil; 1 cup red onion (diced); 2 cloves garlic (minced); 1/2 cup walnuts; 1 15-ounce can lentils, drained and rinsed; 1 tablespoon tomato paste; 1 teaspoon ground cumin; 1/2 teaspoon chili powder; 1/2 teaspoon garlic powder; 1/2 teaspoon dried oregano; 1/4 teaspoon paprika; 1/4 teaspoon crushed red pepper flakes; 1 teaspoon salt; 1/2 cup shredded red cabbage (optional, for garnish); 2 cups pineapple (diced); 1 cup red bell pepper (diced (about 1 medium)); 1/2 cup red onion (diced); 1/2 cup fresh cilantro (chopped); 2 cloves garlic (minced); 1 lime (juiced); 1/4 teaspoon salt

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Taco night just got a plant-based upgrade! These vegan lentil tacos are filled with a flavorful lentil and walnut mixture, piled high with fresh pineapple salsa, and ready in just 30 minutes.

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I’m a firm believer that Taco Tuesday should be treated like an official holiday. Sure, there aren’t any greeting cards for it (yet), but there is always plenty of excitement in our house whenever Tuesday rolls around.

Instead of making the same tacos on repeat every single week, I love experimenting with new fillings and toppings to keep things interesting. These Vegan Lentil Tacos with Pineapple Salsa are one of my favorite ways to mix things up! The savory lentil and walnut filling is loaded with smoky spices, while the bright pineapple salsa brings just enough sweetness to balance it all out.

These lentil tacos take just 30 minutes from start to finish and are easy to make ahead and assemble for busier weeks. Plus, they’re fully vegan, packed with nutritious ingredients, and absolutely delicious.

Give them a try and let me know what you think. I hope they become a new Taco Tuesday favorite in your house, too!

Why you’ll love these Lentil Tacos with Pineapple Salsa

They’re made with a handful of simple ingredients and are ready to enjoy in just 30 minutes.
They’re a fun and flavorful way to switch up taco night.
They’re meal prep-friendly and easy to make ahead for quick lunches and dinners.
They’re fully plant-based and vegan.
They taste like a restaurant-quality meal but come together fast.

Lentil Tacos with Pineapple Salsa ingredients

Lentils are the perfect meatless taco filling and one of my favorite pantry staples to keep on hand for quick and healthy weeknight dinners. I use canned lentils to speed up prep time, but you can also make your own — brown or green lentils will give you the best texture here.
Walnuts bulk up the filling and give it an extra crunch with a more meat-like texture. As an added bonus, they’re also great for sneaking in some heart-healthy fats!
Red onion does double duty in this recipe. It becomes sweet and tender in the taco filling while adding a fresh bite to the pineapple salsa.
Garlic adds a punch of savory goodness that makes both the taco filling and salsa much more flavorful. Fresh works best if you have it on hand!
Tomato paste brings a concentrated tomato flavor and helps bind the lentil mixture together.
Cumin, chili powder, garlic powder, oregano, paprika, and red pepper flakes give a smoky, taco-inspired flavor to the filling. Feel free to add a little extra chili powder or red pepper flakes if you like more heat, or dial it back as needed.
Pineapple is what really takes these tacos to the next level. It’s the star of the salsa and pairs perfectly with the smoky lentil filling. Fresh is best, but canned pineapple (packed in 100% juice — skip the syrup!) also works in a pinch.
Red bell pepper brightens up the salsa a bit and adds crunch and sweetness.
Cilantro gives the salsa a fresh, herby flavor that ties all the ingredients together.
Lime juice delivers acidity and keeps the salsa tasting light and refreshing.
Tortillas hold everything together! I used whole-wheat flour tortillas, but corn tortillas are fine too.
Shredded red cabbage is optional, but great as a garnish. It gives the tacos a little extra texture and a more vibrant color.

How to serve Lentil Tacos with Pineapple Salsa

Enjoy alongside a scoop of fresh guacamole and some tortilla chips to turn taco night into a fiesta.
Pair with a side of Cilantro Lime Rice to round out your meal.
Serve with grilled corn on the cob or Mexican street corn (aka elote) when it’s in season.
Drizzle on some Creamy Cilantro Lime Sauce for even more flavor.
Turn them into a taco bar! Set out the lentil filling, pineapple salsa, and shredded cabbage with other toppings like avocado, jalapeños, and lime wedges and let everyone build their own tacos.

Substitutions & variations

Lentils – I used canned lentils for convenience, but you can also use about 1 1/2 cups of cooked brown or green lentils. Skip red lentils though — they’ll get a little too soft and mushy.
Pineapple – Fresh pineapple is the best for this recipe, but canned pineapple packed in juice works well too. Drain and pat it dry first or your salsa might end up watery!
Red bell pepper – Orange, yellow, or even green bell peppers are easy swaps.
Tortillas – I like flour tortillas for this recipe, but corn tortillas are great too. Lettuce wraps also make a great low-carb option if you prefer.
Spice level – The lentil filling has a slight kick to it, but it’s not super spicy. Feel free to scale back on the red chili powder or red pepper flakes (or just skip them altogether) if you prefer. If you like a little more heat, throw in some diced jalapeño or extra red pepper flakes to the lentil filling.
Toppings – Finish your tacos with shredded cabbage, avocado slices, avocado sauce, pickled onions, vegan sour cream, or a drizzle of your favorite hot sauce.
Turn it into a bowl – Skip the tortillas and serve the lentil filling and pineapple salsa over rice, quinoa, or chopped lettuce for an easy taco bowl!

Quick recipe tips

Leave some chunks in the lentil-walnut mixture — it adds a more meat-like texture and gives the tacos the best bite.

Pop your tortillas onto a skillet before assembling to make them more pliable and less likely to tear.

Double the lentil filling and enjoy in burrito bowls, wraps, or salads all week long.

Let the pineapple salsa sit 10-15 minutes before serving (if you have time) to let the flavors come together.

Step-by-step instructions

Sauté the onion: Heat the olive oil in a large skillet over medium heat. Add the red onion and cook for 4-5 minutes, until softened.
Add the seasonings: Stir in the garlic, cumin, chili powder, garlic powder, oregano, paprika, red pepper flakes, and salt. Cook for 1-2 minutes, until fragrant.
Prepare the filling: Pulse half of the lentils a few times in a food processor. Add the walnuts and pulse until finely chopped but still slightly chunky.
Cook the lentils: Add the walnut-lentil mixture, remaining lentils, and tomato paste to the skillet. Stir well and cook for 4-5 minutes, until heated through.

Make the salsa: Combine the pineapple, bell pepper, red onion, cilantro, garlic, lime juice, and salt in a medium bowl. Toss to combine.
Warm the tortillas: Heat the tortillas in a dry skillet until warm and pliable.
Assemble the tacos: Fill each tortilla with the lentil mixture, top with a generous spoonful of pineapple salsa, and garnish with shredded red cabbage, if desired.

Make ahead & storage

If you love having leftovers ready in your fridge, you’re in luck! These Lentil Tacos with Pineapple Salsa are easy to prep ahead, making them perfect for busy weeknights, lunches, or Taco Tuesdays.

Meal prep

Make the lentil filling: Prepare the filling up to 4 days in advance and store it in an airtight container in the refrigerator. Reheat in a skillet or microwave before serving.
Prep the pineapple salsa: The salsa can be made up to 4 days ahead. It actually tastes even better after sitting for a few hours because it gives the flavors a chance to really come together.
Wait to assemble: For the best texture, warm the tortillas and assemble the tacos just before serving.

Storing leftovers

Fridge: Store the lentil filling and pineapple salsa in separate airtight containers in the refrigerator for up to 4 days.
Keep the toppings separate: Store shredded cabbage and any other toppings separately until you’re ready to serve.
Enjoy leftovers in new ways: The leftover lentil filling is delicious in burrito bowls, salads, wraps, or quesadillas.

Freezing

Freeze the lentil filling: Let the filling cool completely, then freeze it in an airtight container or freezer-safe bag for up to 3 months. Thaw it overnight in the refrigerator before reheating.
Don’t freeze the salsa: The fresh pineapple and vegetables will lose their texture after thawing, so it’s best to make the salsa fresh.

FAQ

Absolutely! You’ll need about 1 1/2 cups of cooked brown or green lentils, which is roughly equivalent to one 15-ounce can. Just be sure they’re fully cooked and drained before using.

Yes! These tacos are actually really great for meal prep. The lentil filling and pineapple salsa can be made up to 4 days in advance. Store them separately and assemble the tacos just before serving.

Leftover pineapple salsa is actually pretty tasty straight from the spoon! It’s also delicious with tortilla chips, spooned over bowls or salads, or served alongside grilled vegetables, tofu, or burritos.

A little bit, but not really. The spices add plenty of flavor with just a mild kick. If you’d like more heat, stir diced jalapeño into the salsa or add extra red pepper flakes to the filling.

Top the tacos with black beans, grilled tofu, or a dollop of high-protein vegan yogurt. You can also serve them with a side of beans or quinoa for an extra protein boost.

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Print Pin

Easy Lentil Tacos with Pineapple Salsa

These hearty Vegan Lentil Tacos are topped with a vibrant pineapple salsa for a fresh twist on taco night! They're healthy, plant-based, and high-fiber.

Course Main Course

Cuisine Mexican

Prep Time 15

Cook Time 15

Total Time 30

Servings servings

Calories 480kcal

Ingredients

8 small flour tortillas
1 tablespoon olive oil
1 cup red onion diced
2 cloves garlic minced
1/2 cup walnuts
1 15-ounce can lentils, drained and rinsed
1 tablespoon tomato paste
1 teaspoon ground cumin
1/2 teaspoon chili powder
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano
1/4 teaspoon paprika
1/4 teaspoon crushed red pepper flakes
1 teaspoon salt
1/2 cup shredded red cabbage optional, for garnish

For the Pineapple Salsa

2 cups pineapple diced
1 cup red bell pepper diced (about 1 medium)
1/2 cup red onion diced
1/2 cup fresh cilantro chopped
2 cloves garlic minced
1 lime juiced
1/4 teaspoon salt

Instructions

Heat the olive oil in a large skillet over medium heat. Add the red onion and cook for 4-5 minutes, until softened.
Add the garlic, cumin, chili powder, garlic powder, oregano, paprika, red pepper flakes, and salt. Cook for 1-2 minutes, stirring frequently.
Add half of the lentils to a food processor and pulse a few times. Add the walnuts and pulse again until finely chopped but still chunky.
Add the walnut-lentil mixture, the remaining lentils, and the tomato paste to the skillet. Stir until well combined and cook for 4-5 minutes, until heated through.
While the lentils cook, combine the pineapple, red bell pepper, red onion, cilantro, lime juice, salt, and garlic in a medium bowl. Toss until evenly mixed.
Warm the tortillas in a dry skillet until soft.
Divide the lentil mixture among the tortillas. Top with a generous spoonful of the pineapple salsa, then garnish with shredded red cabbage if desired.