Kale & Lentil Tacos

This recipe is so, incredibly healthy and a perfect throw-together meal.  Pull it together even quicker by forgoing the tortillas altogether and turning it into an extremely nutritious lentil salad bowl instead.


Quantity Unit Name Link Alternatives
8 corn tortillas, warmed
1 teaspoon sea salt, divided
cup brown lentils, rinsed and sorted
1 lime, juiced
1 clove garlic, chopped
¼ teaspoon cayenne pepper
4 teaspoons olive oil, divided
1 bunch kale (6-7 leaves), de-stemmed and chopped
3 teaspoons pumpkin seeds, toasted (optional)


  1. Combine lentils and ½- 2 cups of water in a pot. Bring to a boil, then turn to low. Simmer, covered for 20 minutes, until tender but not falling apart. Drain then rinse.
  2. Pour the lime juice into a bowl. In a mortar and pestle, combine garlic, cumin, and salt, and pound to a paste. Add the garlic mixture to the lime juice, then add the pepper. Whisk in 3 tablespoons of the oil.
  3. Add the kale to the lime juice/garlic mixture and massage the dressing into the leaves for a minute or two. When the lentils are done, stir those in as well.
  4. Spoon the mixture onto warm tortillas, sprinkling the pumpkin seeds on top, and serve.

Prep Time: 30 minutes
Serving Size: 4 servings
Sarah Jung
Sarah Jung

Sarah Jung is the associate director of Life and Health Network, but wears a plethora of hats as editor, communications director, and sometimes photographer. Unrelated to Life and Health, Sarah is the country director and founding member of Oon Jai Foundation, a non-profit organization that seeks to empower people living in developing countries through friendship and working, learning, and mentoring side-by-side with the locals. In her spare time, Sarah likes to read, write, and find mountains to climb.

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