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RELATED RECIPES
Chili Mac n Cheese
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Cauliflower Lentil Tacos
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50 minutes
4
Adjust servings
dairy-free
gluten-free
kid friendly
has meat
has pasta
has seafood
mediterranean
vegan
vegetarian
pescetarian
paleo
(?)
Not paleo due to:
green lentil
taco shell
This recipe has no customizations.
 
Nutrition to Balance
This recipe has Sodium as 80.4% (as a percentage of RDA).
 
You'll likely need to take this into account today to balance out your diet.
 
Nutrition Rating Details
Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 9.7% of RDA
• Calories: 28.1% of RDA
• Carbs: 26.8% of RDA
• Fat (total lipid): 38.4% of RDA
• Fiber: 62.7% of RDA
• Fructose: 21.7% of RDA
• Protein: 17.4% of RDA
• Sodium: 80.4% of RDA
• Sugar: 55.0% of RDA
• Vitamin A (IU): 230% of RDA
• Vitamin B6: 37.5% of RDA
• Vitamin C: 25.7% of RDA
• Iron: 10.6% of RDA
• Magnesium: 31.3% of RDA
• Manganese: 123% of RDA
• Niacin: 35.1% of RDA
• Potassium: 32.1% of RDA
• Zinc: 14.3% of RDA
If any nutritional component is greater than 75% of RDA (or any vitamin/mineral is greater than 600% of RDA), the recipe gets a “Nutrition to Balance” rating.
Whether this matters for your diet depends mostly on what other foods you consume today.
 
INGREDIENTS
Amount
Measure
Ingredient
 
1
cup
green or brown lentils are fine.
 
3
cups
 
1
head
stems and leaves removed and broken into 1-inch pieces.
 
2
tbsp
 
2
whole
diced (about 1 1/2 cups).
 
1
whole
de-seeded and minced.
 
4
cloves
minced.
 
4
tsp
divided.
 
2
tsp
ground, divided.
 
1
tsp
ground, divided.
 
1
cup
 
1
tsp
 
1
tsp
 
1
package
 
4
cups
 
 
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PREPARATION
1.
Rinse and drain the dry lentils thoroughly. Combine with the water and bring to a boil. Reduce the heat to low and simmer until tender, about 30 minutes. Drain any excess water.
2.
In a food processor, pulse the cauliflower into rice-size pieces. Heat the olive oil in a large skillet over medium heat. Cook the onion and jalapeño until the onion is translucent, about 5 to 7 minutes. Add the cauliflower, garlic, and half the spices and cook for 4 minutes. Stir in the tomato sauce and cook for another 3 to 4 minutes, or until the cauliflower is tender.
3.
Add the cooked lentils, the remaining half of the spices, and the salt and pepper. Cook for an additional 3 minutes to blend the flavors. Scoop the finished mixture into the taco shells, then top with shredded romaine lettuce and a dollop of guacamole. Serve immediately.
   
 
NUTRITION
This recipe has the following nutrient totals:
Calories 422
Protein 14.6 g
Carbohydrates 55.3 g
Iron 1.91 mg
Fiber 13.2 g
Calcium 97.0 mg
(plus many more nutrients)
Sample Recipe Chart:
 
The sample chart shows the nutritional data that is typically shown for any given recipe. The chart shows both nutrition totals as well as per-ingredient nutrition.
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