Vegetarian · Mexican · 20 min
Masala Roasted Carrot, Lentil & Feta Tacos with Tomato-Cucumber Salad
- 20 min
- 2–6 servings
- 615 kcal / serving
A hearty, peppery filling of lentils and roasted carrots tucked into tortillas with feta, plus a fresh tomato-cucumber salad. It comes together quickly, making weeknights simple without sacrificing flavor or texture.
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Ingredients
- ½ small bunchcilantro
- ½ (4 oz) pkgcrumbled feta cheese
- ½English cucumber
- 1 (15 oz) canlentils
- 1lime
- ½ (10 oz) bagshredded carrots
- 6small flour tortillas
- 2tomatoes
- limes
- English cucumbers
From the pantry: coriander, ground, extra virgin olive oil, garam masala, salt
Cookware
baking sheet pan · can opener · chef's knife · citrus juicer (optional) · colander · cutting board · measuring spoons · mixing bowls · nonstick skillet · oven mitts · stirring spoon
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More recipes with: lentils
Shopping list by aisle
Produce
- ½ small bunchcilantro
- ½English cucumber
- 1lime
- ½ (10 oz) bagshredded carrots
- 2tomatoes
- limes
- English cucumbers
Dairy, eggs & chilled
- ½ (4 oz) pkgcrumbled feta cheese
Bakery & bread
- 6small flour tortillas
Pantry & dry goods
- 1 (15 oz) canlentils
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Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| cilantro | ½ small bunch | 1 small bunch | 1 small bunch |
| crumbled feta cheese | ½ (4 oz) pkg | 1 (4 oz) pkg | 1 ½ (4 oz) pkgs |
| English cucumber | ½ | 1 | 1 ½ |
| lentils | 1 (15 oz) can | 2 (15 oz) cans | 3 (15 oz) cans |
| lime | 1 | ||
| shredded carrots | ½ (10 oz) bag | 1 (10 oz) bag | 1 ½ (10 oz) bags |
| small flour tortillas | 6 | 12 | 18 |
| tomatoes | 2 | 4 | 6 |
| limes | 2 | 3 |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Rinse the lentils and pat them dry, then spread them on a baking sheet and prepare to roast.
- Toss the carrots with a drizzle of oil and garam masala to coat, then spread them over the lentils on the sheet.
- Slide the sheet into a hot oven and roast about 10 minutes, stirring once halfway, until everything is warmed through.
- While the carrots roast, wash the cilantro, cucumber, and tomatoes; pat dry and chop as directed.
- Juice half the lime into a medium bowl, then slice the remaining lime into wedges for serving.
- Remove cilantro leaves from stems, chop, and add to the lime juice bowl; stir to combine.
- Dice cucumber and tomatoes, add to the bowl along with salt and coriander, then mix to finish the salad.
- Warm the tortillas in a skillet, oven, or microwave just until pliable, then set out for filling.
- Spoon the warm lentil-carrot mixture onto each tortilla, sprinkle with feta, and top with a portion of the salad; serve with lime wedges.
Two tips
- Prep the cucumber and tomatoes in advance and refrigerate with the chopped cilantro for faster assembly.
- Swap feta for a different crumbly cheese if needed, or serve the filling over a bed of greens for a low-carb option.
Nutrition per serving
- Calories
- 615 kcal
- Protein
- 25 g
- Carbs
- 88 g
- Fat
- 20 g
- Fiber
- 17 g
- Sodium
- 1200 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.