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Shawarma Spiced Lentil Tacos


About 10 Tacos

Prep Time:

30 Minutes

Cook Time:

30 Minutes

Total Time:

60 Minutes

Seiran Sinjari from Legally Plant-Based (linked below) knocked it out of the park with this recipe. So much flavor packed into each taco. I’m a sucker for a good taco so these will definitely be on my menu to make again soon. The recipe was a little in depth but definitely worth it.



  • 5 medium tomatoes, halved

  • 1 yellow or white onion, sliced in thick circles

  • 1 jalapeno

  • 2 garlic cloves with peel

  • 1 small bunch of cilantro

  • 1/4 teaspoon ground cumin

  • Salt to taste

Lime & Sumac Onions:

  • 1 red onion, finely sliced

  • 1 lime, juiced

  • 1 tbsp sumac seasoning

  • Salt to taste

Coriander & Tahini Cream:

  • ½ cup of tahini

  • 5 oz vegan Greek style yogurt or coconut yogurt

  • ½ cup of water

  • 1 small bunch of cilantro (about 15 sprigs)

  • 1 clove of garlic

  • 1 lime, juiced

  • Salt to taste

For Shawarma Spiced Lentils & Mushrooms:

  • 1 small carton of button mushrooms, finely sliced

  • 1 onion, finely sliced

  • 1 tbsp shawarma seasoning (use ready-made blend or see recipe blend below)

  • 1/2 tsp Aleppo chili or other mild chili flakes

  • 1 cup of cooked brown lentils

  • 2 tsp light soy sauce

  • Salt to taste


  • Finely shredded lettuce or cabbage

  • 10 small tortillas

Shawarma seasoning:

  • 1 tbsp ground black pepper

  • 1 tbsp ground coriander

  • 1 tbsp ground allspice

  • ½ tbsp ground cumin

  • ½ tbsp ground cinnamon

  • ½ tbsp garlic powder

  • ½ tbsp onion powder

  • ½ tbsp ground turmeric

  • ½ tbsp ground sumac

  • ½ tbsp sweet paprika powder

  • 1 tsp ground cardamom

  • 1 tsp ground cloves

  • 1 tsp chili powder

  • (Mix the seasonings together and store in an air-tight glass container.)


Roasted Salsa:

Preheat the oven to 250 C / 480 F degrees (grill mode if you have it).

Cut the tomatoes in half and the onions into thick rings. Place the tomatoes, cut side down, on an oven sheet along with the onions, jalapeno and garlic cloves.

Place the pan on upper racks in the oven and roast until the vegetables are a little charred, about 7-10 minutes. Flip everything and roast until they are slightly charred on the other side as well.

Peel the garlic and remove the seeds from the jalapeno if you don’t want too much heat in your salsa. Place garlic, jalapeno, tomatoes, coriander, cumin & salt in a food processor. Pulse until you have a salsa, it should still have some texture. Season to taste and set aside. If you want to serve it hot, heat it up in a pan just before serving.

Sumac & Lime Pickled Onions:

Place all ingredients in a small bowl. Mix well by pinching and tossing the onions with your finger tips, make sure they’re all well coated with the sumac.

Coriander & Tahini Cream:

Blend all ingredients in a food processor until creamy, adjusting with more water if needed.

Shawarma Spiced Lentils & Mushrooms:

Heat a large pan, add the mushrooms and fry over medium heat, stirring occasionally until most of the liquid has evaporated.

Then add the onion, all seasoning, soy sauce and salt, mix well. Fry over medium heat, stirring occasionally, until the onion is soft. Add the lentils, mix well and cook for another 2-3 minutes.

Assemble tacos by layering on each topping. Enjoy!

Recipe Origin:

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