The Vegan Lentil & Zucchini Tacos with Radish Salsa are an easy weeknight meal that will satisfy everyone at the table, and they are beautiful to boot!
I’ve heard many people refer to zucchini as “boring”, and I definitely don’t agree with that sentiment! I love zucchini—it’s one of my favorite fruits (yes, it’s a fruit because it has seeds).
Also known as summer squash, zucchini is freshest when purchased in the summer months. I recently bought some zucchini and experimented with these delicious soft tacos. They are topped with a crunchy and tangy radish salsa, which is super easy to make.
Plus, the lentils add a bit of protein and give a nice chewy texture to the tacos. Loaded with refreshing vegetables, these tacos are so yummy that they are bound to become an instant favorite!
Zucchini & Lentil Tacos with Radish Salsa
- 1 cup dry green/brown lentils
- 2 cups water
- 1 tablespoon Canola sunflower, or grapeseed oil
- 2 zucchinis cut into quarter moons
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 8 soft tortillas
- plain Greek yogurt (optional)
- 6 radishes diced
- ½ red onion diced
- juice of 1 lime
- 1 tablespoon extra virgin olive oil
- salt to taste
Combine the lentils and water in a saucepan and bring to a boil. Reduce heat and simmer until all the liquid is absorbed (about 15 minutes). Set lentils aside.
In a small bowl, combine the radish, red onion, lime juice and olive oil. Season with salt, and set aside.
Heat a skillet to medium high heat. Add canola oil and heat for about 1-2 minutes. Add the zucchini, oregano, garlic powder and salt to skillet and cook for 8-10 minutes.
Warm the tortillas in the microwave, on a grill or in a hot oven.
Assemble the tacos. To the tortilla add a scoop of lentils and zucchini and top with radish salsa and Greek yogurt (if you're using).