Fresh, flavorful, and loaded with toppings—this Lentil Taco Salad with Spicy Crema delivers vibrant crunch and a kick of spicy flair in every bite!
Lentil Taco Salad with Sriracha Crema: Fresh, Quick, and Flavorful!
This 20-minute Lentil Taco Salad with Spicy Crema has been a go-to in my kitchen for years. Using lentils in place of meat makes it hearty, satisfying, and totally plant-based—you won’t miss a thing. For me, it’s all about the toppings, and this salad has plenty of them. Mix and match with what you have on hand, but the spicy crema (I used sriracha, but any hot sauce works!) really ties it all together. If spice isn’t your thing, just leave the hot sauce out and keep it creamy as is. It’s also a great option for meal prep—just store the components separately and assemble when you’re ready to dig in.
Why You’ll Love This Recipe
Quick and Easy: Ready in just 20 minutes with canned lentils and simple toppings.
Customizable: Add your favorite taco toppings to make it your own!
Vegan and Gluten-Free: Naturally meatless, with easy swaps for dairy-free or vegan versions.
For the Spice Lovers: Use your favorite hot sauce to make the crema. You can adjust the spice level to your liking.
Ingredient Highlight: Lentils
Lentils are the hearty, protein-packed base that make this salad so satisfying. They’re naturally rich in fiber, plant-based protein, and minerals like iron and folate—nutrients that help keep you full and energized. Their earthy flavor pairs perfectly with taco spices, soaking up the seasoning while still holding their bite. Best of all, canned or pre-steamed lentils make this recipe weeknight-friendly without sacrificing nutrition or taste.
Madly Delicious Must-Know Tips and Questions
- Spicy Crema Hack. Whisk together plant-based sour cream, lime juice, and your favorite hot sauce (I love sriracha!) for a quick drizzle. Not into spice – just use lime juice for a bright, tangy crema.
- Prep in Advance. Chop your veggies and make the crema ahead of time for quicker assembly during the week.
- Add a Smoky Twist. Stir a pinch of smoked paprika or chipotle powder into the lentils for extra depth and flavor.
- Fun Serving Idea. Serve your salad in a crispy tortilla bowl for crunch and presentation points.
Can I make this vegan?
It already is! Just be sure to use vegan sour cream and vegan cheese if you want that cheesy finish.
Can I use dry lentils instead of canned or pre-steamed?
Yes. Cook about 1 cup dry lentils (which yields ~2 ½–3 cups cooked) and season them the same way. If using pre-steamed lentils like Trader Joe’s, keep in mind they already contain salt, so adjust taco seasoning as needed.
How long will leftovers keep?
Store components separately in the fridge for 2–3 days. Assemble just before serving to keep everything crisp and fresh.
Let’s Dish: Did You Know?
Taco salad as we know it actually gained popularity in the U.S. during the 1960s, often served in those big fried tortilla bowls at fairs and restaurants. While traditional taco salads were usually made with seasoned ground beef, plant-based swaps like lentils bring the same hearty, spiced flavor—with added fiber and protein. Lentils have been a staple in cuisines around the world for thousands of years, so it’s only natural they’ve found their way into this Tex-Mex–inspired classic!
Love a fresh, flavor-packed salad? Try my Lentil Taco Salad with Spicy Crema!
Loaded with fresh veggies, seasoned lentils, and spicy crema, this salad is anything but boring! Tag me on Instagram @madly__delicious with #UnleashTheDelicious and #MadlyDelicious—I can’t wait to see your creations!
More Lentil Recipes
Tunisian-Inspired Harissa Lentils with Silken Tofu
Asian-Spiced Red Lentil Fritters with Sesame Crunch
Hearty Vegan 15-Bean Soup with Tomatoes
Lentil Taco Salad with Spicy Crema
Ingredients
Main Ingredients:
- 3 hearts of romaine (1 package) or 1 large head, chopped
- 2 (15-ounce) cans of lentils, drained (or about 1 cup dried lentils cooked, which yields ~3 cups cooked)
- 1 packet taco seasoning
- 1 tbsp olive oil
- ½ cup water
- 1 (15-ounce) can black beans, drained and rinsed
Spicy Crema:
- 1 cup plant-based sour cream
- 1-2 limes, juiced (start with 1 and adjust)
- 2-3 tbsp hot sauce of choice (Sriracha, Tabasco, Cholula, etc.)
- Pinch of salt, to taste
Toppings, optional:
- Pickled onion or sliced red onion
- 2 jalapeños, diced
- 2 Roma tomatoes, diced
- 1 cup shredded vegan cheese (Cheddar, Monterey Jack, or Mexican blend)
- Tortilla chips, crumbled
- 1 large avocado, sliced
- Cilantro, chopped
- 2 lime, cut into wedges
Additional Topping Ideas:
- Salsa of choice
- Black olives slices
- Canned corn, drained
Instructions
- Prep toppings: Dice, slice, and prep all your toppings first, then place them on a plate or cutting board so they’re ready once the filling is heated.
- Prep the beans: Drain and rinse the black beans. Set aside. Optionally season with a pinch of salt, cumin, or chili powder.
- Make the crema: In a bowl, whisk together 1 cup plant-based sour cream, juice from 1–2 limes, and 2–3 tbsp hot sauce until smooth. Taste and add a pinch of salt, to taste. Set aside.
- Heat the lentils: Heat 1 tbsp olive oil in a skillet over medium heat. Add the drained lentils, 1 packet taco seasoning, and ½ cup water. Stir to combine, cover, and cook on medium-low until warmed through, about 4–5 minutes. Stir occasionally and adjust seasoning if needed.
- Prep the salad base: Chop the romaine into bite-sized pieces and divide between bowls.
- Assemble the salad: Top the romaine with warmed lentils and black beans.
- Add toppings: Finish with your choice of pickled onion, jalapeños, tomatoes, vegan cheese, tortilla chips, avocado, and cilantro. Drizzle with lime juice and the spicy crema.
- Serve: Add lime wedges on the side for extra squeeze. Enjoy immediately!
Fresh and packed with flavor, this is better than a traditional taco salad!