Lentil and Swiss Chard Tacos (with Homemade Tortillas)

  • Author: Erin Alderson
  • Prep Time: 10 mins
  • Cook Time: 45 mins
  • Total Time: 55 minutes
  • Yield: 2-4 1x



  • 1 tablespoon olive oil
  • 1/2 cup diced green onions
  • 1/81/4 teaspoon dried chiles
  • 1 teaspoons oregano
  • 2 teaspoons smoked paprika
  • 1/8 teaspoon salt
  • 1 tablespoon honey
  • 1 tablespoon cocoa powder
  • 1/2 cup brown lentils
  • 1 1/2 cups water
  • Toppings:
  • A few stalks of Swiss Chard
  • One recipe for corn tortillas or 4-6 tortillas
  • 1/2 cup whole milk greek yogurt
  • 1/3 cup cilantro
  • juice from one lime


  1. Combine 1/8 teaspoon dried chiles, oregano, paprika, honey, and cocoa powder and set aside.
  2. Heat olive oil over medium heat. Add in onions, letting cook for 2-3 minutes. Stir in spice mixture along with honey, let cook for one minute. Add in lentils and 1 1/2 cups water, bring to a boil, then reduce to a simmer.
  3. Let lentils cook until tender but not mushy. If you find the lentils are still not tender and most the water has been absorbed, add in a bit more water to reach desired consistency. I will taste occasionally along the way to determine doneness and to determine if I need more dried chiles, salt, or honey. Lentils will cook anywhere from 25-35 minutes. If lentils are still not done but all the liquid has been absorbed, add a touch more water.
  4. While lentils cook, whisk together yogurt, lime juice, and cilantro. Also, destem chard by folding in half and cutting along the stem, then roughly chop.
  5. If using freshly made tortillas, assembly is easy: just layer lentils, chard, and a couple dollops of greek yogurt mixture. If using store bought, wrap in a damp towel and stick in the oven at 250˚ until soft (15-20 minutes.)