Celebrate the 18th Annual Richmond VegFest with Lentil Tacos


RICHMOND, Virginia –For nearly two decades, the Richmond VegFest has come together to highlight and celebrate vegan lifestyles. Krissi Vandenberg, MS, Director of Vegan Action / Vegan Awareness, joins us live in the studio, who shares a delicious vegan taco recipe, using lentils and tells us more about the upcoming Richmond VegFest. Join the fun with Vegan Action and the Vegetarian Society of Richmond on Saturday, October 2 at Byrd Park from noon to 6 p.m. For more information visit VeggieFest.org.

Easy and delicious lentil tacos


  • 2 cups cooked lentils (from 1 cup dry lentils) or 2 cans lentils, drained
  • 1 white onion, finely chopped
  • 1 tbsp. olive oil
  • 1 packet of taco seasoning or house spice blend
  • 1 to 2 garlic cloves, chopped
  • Corn or flour tortillas, for serving
  • Taco fillings: shredded lettuce, pickled jalapeños, salsa, cheese, sour cream

Mix of spices:

  • 1 tablespoon of chili powder
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon crushed red pepper flakes
  • 1/2 teaspoon of paprika
  • 1 1/2 teaspoons of ground cumin
  • 1 teaspoon of sea salt
  • 1 teaspoon of black pepper

1. In a large skillet over medium-high heat, sweat the onion in 1 Tbsp. oil. Stir frequently, about 4 to 5 minutes, until the onion is translucent. Add the garlic and spice mixture and cook for a further minute or two, stirring frequently. You don’t want to burn the spices.

2. Add the lentils and toss to combine. Use a potato masher or fork to gently mash the lentils. Cook for a few more minutes until heated through. If the lentils start to dry out, add a tablespoon. or two of water or salsa.

3. While cooking this, reheat the tortillas. You can do this in the oven, in a stovetop, or in the microwave.

4. Place a heaping spoonful or two on top of the tortilla and add your toppings. The topping will make about 10 to 12 tacos, depending on how you like them stuffed!


  • Cook lentils from dried beans. Rinse the lentils, then place them in a pot with enough water to cover them 2-3 inches. Bring to a boil, then reduce the heat to medium and simmer until tender, about 25-30 minutes.

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