Smoky lentil tacos with red cabbage slaw from Thank You for Smoking: Fun and Fearless Recipes Cooked with a Whiff of Wood Fire on Your Grill or Smoker (page 98) by Paula Disbrowe

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Notes about this recipe

  • jsrce1 on January 09, 2026

    The slaw was very popular in my house. Lentils packed a lot of flavor for how simple they were.

  • sosayi on June 06, 2019

    If you've smoked the lentils in advance, this is a pretty easy weeknight dinner. I used black lentils (in place of brown) and cut the cholula from the lentil portion (to placate a small person, but left it in the slaw since that was never going to be eaten by said small person anyways). Otherwise, I followed directions besides adding additional salt. It makes many more lentils than needed, but it's suggested to freeze them for another day, which I did. A great, smoky, spicy, fresh tasting dinner, we'd have this again in a heartbeat.

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