Vegan BBQ Lentil Tacos Cabbage Slaw (Print)

Smoky BBQ lentils in warm tortillas with crisp cabbage slaw, a fresh plant-based twist on classic BBQ flavors.

# Components:

→ 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
24 - 1 avocado, sliced (optional)
25 - 2 limes, cut into wedges (optional)
26 - Fresh cilantro for garnish (optional)

# Directions:

01 - In a medium saucepan, combine lentils and water. Bring to a boil, then reduce heat and simmer uncovered for 20 to 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 to 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 to 7 minutes until thickened and flavorful. 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.
04 - Heat tortillas in a dry skillet over medium heat for 30 seconds per side, or wrap in foil and warm in a 275°F oven.
05 - Spoon BBQ lentils onto each tortilla. Top generously with cabbage slaw and any optional toppings. Serve with lime wedges.

# Expert Advice:

01 -
  • The lentils get legitimately smoky and rich, so you won't miss the meat even a little bit.
  • You can have dinner on the table in under 45 minutes, and most of that is just waiting for lentils to simmer.
  • The slaw adds this bright, crisp contrast that makes each bite feel fresh instead of heavy.
  • It's naturally vegan and nut-free, so it works for almost anyone without feeling like a dietary compromise.
02 -
  • Don't skip draining excess water from the cooked lentils, or your taco filling will be soupy and disappointing.
  • The slaw absolutely needs that rest time—it transforms from raw and crunchy to tangy and balanced, which is what makes it the perfect counterpoint to the rich BBQ lentils.
03 -
  • Toast your spices in the oil for a few seconds before adding the onion—it wakes them up and makes the whole dish taste more intentional.
  • A squeeze of fresh lime juice right at the end transforms these tacos from good to genuinely memorable, so don't skip it.
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