“Verde” Lentil Vegan Tacos

"Verde" Lentil Vegan Tacos | A Couple Cooks

This post was created in partnership with One Degree Organic Foods. All opinions are our own. 

Have we told you about our favorite tortillas? It’s not just about their flavor, but the story and thoughtfulness behind them. One Degree Organics is a family-business that’s truly cutting edge in their ability to source organic ingredients from farmers and tell their stories. As in, some of the corn for the tortillas in this photograph was farmed in Mexico by a rockstar woman farmer Imelda Ramirez Herrera. Incredible, right?

One Degree Organics happens to be owned by the family of my friend Sondra, a fellow mama with a babe close in age to Larson. Which, I’ve come to find, makes for an instant bond of friendship! Sondra couldn’t be lovelier and I’m absolutely certain her entire family is the same way. The amazing thing is part of their business is to fly all over the world finding sources for their organic products. (Dream job, anyone?)

"Verde" Lentil Vegan Tacos | A Couple Cooks

These tacos are very loosely based on an idea from our friend Ellen of her late night tacos. Instead of ground beef, here we’ve used green lentils to make vegan tacos. As I was working out the idea, I realized we could use the theme of green (verde) for all the toppings: green onion, green cabbage, green drizzle, and green salsa. With that, our “verde” vegan tacos were born. They’re vegan but bursting with flavor, and they’re seriously quick: they take 25 to 30 minutes to make. We’ve used One Degree Organics sprouted organic tortillas in our vegan tacos.  The taco is incredibly tasty: the combination of fresh flavors and textures is fantastic. And, we just love color-themed foods. Verde vegan tacos for the win!

"Verde" Lentil Vegan Tacos | A Couple Cooks

About the Company: One Degree Organics goal is to bring food straight from a farm to your table so there’s only one degree of separation between you and person who grew your food (like a farmer’s market). The story of the family farmers who grow every ingredient is on QR code on the package! All of One Degree’s products are sprouted, traceable, organic, and non-GMO project verified. An incredible amount of care goes into all of their products (sprouted grain flours, cereals, breads, and granolas), and it was easy to see the passion that drives this company forward. 

> Where to buy these tortillas? Find One Degree Organics in a store near you!

> On Insta? One Degree Organics has a fun, creative Instagram feed.

"Verde" Lentil Vegan Tacos | A Couple Cooks

Looking for vegan recipes? 

Are you looking for vegan dinner recipes? Here are a few of our favorite simple dinner vegan recipes:

This recipe is…

Vegetarian, vegan, plant-based, gluten-free, and dairy-free.

"Verde" Lentil Vegan Tacos | A Couple Cooks

“Verde” Lentil Vegan Tacos

1 Star (No Ratings Yet)

  • Author: Sonja
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 (8 tacos)


Looking for a quick vegan dinner? These “verde” vegan tacos are color-themed (green!) and full of fresh flavors, featuring green lentils, green cabbage, and a bright green cilantro drizzle.


For the lentils

  • 1 1/2 cups green lentils
  • 2 tablespoons olive oil
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder
  • 3/4 teaspoon kosher salt
  • Fresh ground pepper

For the cilantro drizzle

  • ½ cup raw cashews
  • 1 large handful cilantro, plus additional leaves for serving (below)
  • 2 tablespoons lime juice, or to taste
  • ½ cup water, plus more if needed
  • ¼ teaspoon kosher salt

For the tacos


Place the cashews in a bowl and soak them for 20 minutes while boiling the lentils.

Place the lentils in a pot with 6 cups warm water. Bring to a low boil, then boil for about 15 to 20 minutes until just al dente (taste often to assess doneness). Drain, then stir in the olive oil, cumin, garlic powder, and kosher salt.

Thinly slice the green onions and cabbage. If using, chop the avocado.

Meanwhile, place the cilantro, lime juice, water, and kosher salt in a high speed blender. After at least 20 minutes (when the lentils are done), drain the cashews and add them to the bowl. Blend until the mixture is completely smooth. Add more water as you go if needed. Taste and add more salt or lime juice if desired. Pour the cilantro drizzle into a small bowl.

Warm the tortillas according to the package instructions. (We typically char ours on an open flame, but that’s not the preferred method with the One Degree tortillas.)

To serve, top the tortillas with lentils, green onions, green cabbage, salsa verde, torn cilantro leaves, and cilantro drizzle.

About the Authors

Sonja Overhiser

Cookbook Author and writer

Sonja Overhiser is an acclaimed vegetarian cookbook author and cook based in Indianapolis. She’s host of the food podcast Small Bites and founder of the food website A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Sonja seeks to inspire adventurous eating to make the world a better place one bite at a time.

Alex Overhiser

Cookbook Author and photographer

Alex Overhiser is an acclaimed food photographer and author based in Indianapolis. He’s host of the food podcast Small Bites and founder of the food website A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Alex is author of Pretty Simple Cooking, named one of the “best vegetarian cookbooks” by Epicurious.


  • Reply
    Katie | Whole Nourishment
    March 4, 2018 at 1:20 pm

    Wow, these tacos sound absolutely amazing! They’re right up my alley with the lentil filling, cilantro drizzle and salsa verde. Would love to have access to these organic tortillas too, but will have to wait until I’m back in the US for that.

    • Reply
      March 14, 2018 at 1:25 pm

      Unfortunately yes, I wish we could mail you some organic tortillas! Thank you so much and let us know if you try them out!

  • Reply
    March 4, 2018 at 5:50 pm

    We made this into a bowl and added chayote squash., toasted pumpkin seeds, radishes, and bell pepper! Yum!

    • Reply
      March 14, 2018 at 1:24 pm

      Great idea to try it in a bowl as a “naked” taco — love it! We need to try this.

  • Reply
    March 5, 2018 at 6:29 pm

    Had these tonight with my homemade salsa verde…so so good!!

    • Reply
      March 14, 2018 at 1:20 pm

      Homemade salsa verde would make these out of this world. THANK YOU for making them!

  • Reply
    Kabri Lehrman-Schmid
    July 16, 2018 at 12:34 am

    Made these – they were just awesome, even to my vegan-skeptical wife (we are not vegan). The cashew creme was delicious. We topped the tacos with homemade curtido (a must! https://www.mexicanplease.com/spicy-curtido-pickled-cabbage-slaw/). The lentils we surprisingly hearty and delicious, even using garlic powder over fresh garlic.

  • Reply
    July 24, 2018 at 2:02 pm

    These were so good and easy to make. I almost didn’t try them because I don’t have a high speed blender but my 30 year old Oster did just fine!

  • Reply
    August 14, 2018 at 6:14 pm

    Delicious! I made this for my family last night for dinner, and it was loved by all. That doesn’t happen very often with three children with very different food preferences. I did make a few adaptations. We don’t like avocados, so we eliminated those. I also added a sautéed red pepper and homemade pico de Gallo. I also wedged a lime and served that with the meal. For some reason, my kids think it is really special to be able to add lime juice or lemon juice to their meal.

    • Reply
      August 15, 2018 at 11:13 am

      That sounds wonderful! Glad you enjoyed it :)

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