Mealime recipe · lives on in MealPot
Red Lentil Tacos with Veggie-Herb Salad, Quick Pickled Onions & Feta
- 30 min
- 2–6 servings
- 652 kcal / serving
A weeknight-friendly tacos dish where tender lentils meet a bright herb salad, tangy pickled onions, and feta in warm tortillas. The contrasting textures pair well for a quick, satisfying meal.
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Ingredients
- ½ (5 oz) pkgbaby arugula
- 12 fl ozchicken or vegetable broth
- ½ (4 oz) pkgcrumbled feta cheese
- ½English cucumber
- ½ small bunchfresh dill
- 2 clovesgarlic
- ½ small bunchItalian (flat-leaf) parsley
- ¼ cupKalamata olives, pitted
- 1lemon
- 4small flour tortillas
- 2tomatoes
- 1 mediumyellow onion
- lemons
- yellow onions
- English cucumbers
From the pantry: extra virgin olive oil, paprika, red lentils, dried, salt, white wine vinegar
Cookware
chef's knife · citrus juicer (optional) · colander · cutting board · garlic press (optional) · measuring cups · measuring spoons · mixing bowls · small saucepan · stirring spoon · tongs
Directions
- Peel half an onion and slice it into thin rings, then small-dice the other half; mince the garlic.
- In a small bowl, toss the sliced onion with a splash of vinegar and a pinch of salt; let it sit to pickle.
- Heat a small saucepan over medium and swirl in a little oil. Add the diced onion and garlic, cooking until the onion softens, about 3–4 minutes.
- Rinse the lentils under cold water and add them to the pan with the broth. Bring to a boil, then reduce to a simmer and cook until the lentils are tender, 15–20 minutes.
- Meanwhile, wash and dry the produce. In a large bowl, juice the lemon and whisk in olive oil and salt.
- Stem and roughly chop the parsley and dill; add them to the bowl along with the arugula, cucumber, and tomatoes. Halve the olives and toss everything together to make the salad.
- When the lentils are done, drain excess liquid, return them to the pan, and stir in paprika and a pinch of salt.
- To serve, warm the tortillas, fill with the lentils, then top with the salad, pickled onions, and feta.
Two tips
- Make-ahead: quick-pickle the onions 15 minutes before serving to deepen flavor.
- Serving idea: finish with a squeeze of extra lemon over the salad for a bright finish.
Nutrition per serving
- Calories
- 652 kcal
- Protein
- 27 g
- Carbs
- 80 g
- Fat
- 27 g
- Fiber
- 11 g
- Sodium
- 1027 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition are recorded from the original Mealime recipe ↗ (captured 2026-09-12). Photo: MealPot, an AI-rendered illustration of the finished dish. Description and directions written by MealPot.