Taco Zoodles

Zoodles are my new favorite gluten-free pasta option!  I have been craving taco pasta and as a vegetable-obsessed, gluten-free gal, zoodles were the obvious choice to get this fiesta started!

Taco lentils are AH-mazing!  If you haven’t tried them yet, then do!  ASAP!  I have shared a slightly easier version of taco lentils before, but I have been working towards reducing sodium from my meals, so I decided to create a new version that is every bit as tasty but contains a fraction of the salt!  Enjoy!


Taco Zoodles

  • Servings: 4
  • Print


  • 3 large zucchinis
  • 1 large red bell pepper
  • 1 large green bell pepper
  • 1 red onion
  • 1 jalapeno, seeded
  • can diced green chilies
  • 14.5 oz can petite diced tomatoes (lightly drained)
  • zest of 1 lemon
  • zest of 1 lime
  • 1/2 tsp thyme
  • 1/4 tsp pepper
  • 2 avocados
  • 1 c lentils
  • 1 1/4 c vegetable broth
  • 2 c water
  • 1 small, sweet white onion, chopped
  • 3 tbsp minced garlic
  • 2 tbsp tomato paste
  • 1 tsp + 2 tsp cumin
  • 1/2 tsp onion powder
  • 1 tsp smoked paprika
  • 1 tsp oregano
  • 1/2 tsp black pepper
  • 1/2 tsp chipotle powder
  • juice of 1/2-1 lemon (2-3 tbsp)
  • salt to taste (I used a small pinch)
  • hot sauce
  • salsa


1. Combine lentils, vegetable broth, water, 1 tsp cumin, and 1/2 tsp onion powder in a 3 qt sauce pan. Bring to a boil, stir, and reduce heat to a simmer. Allow to simmer for 28-35 minutes (mine took 29 minutes), stirring occasionally until lentils are tender and most (or all) of the liquid has been absorbed or evaporated. Drain out any excess liquid.
2. In a large saute pan, cook the sweet white onion and garlic over medium heat, until onion turns translucent. Add in tomato paste, remaining lentils, seasonings, and lemon juice. Add 1-3 tbsp water to thin. Carefully, stir in lentils (don’t over stir or they might get a bit mushy). Set aside.
3. Dice the bell peppers, red onion, and jalapeno. Cook in a large sauce pan over medium heat or until slightly tender. Add diced chilies, petite diced tomatoes, zests of lemon and lime, and seasonings. Stir and cook for an additional five minutes. Drain off any excess liquid. Set aside.
4. Spiralize the zucchinis and cook over medium heat in a large (5 qt) sauce pan for eight minutes, stirring occasionally.
5. Dice the avocados.
6. Serve cooked zoodles, topped with vegetable mixture, lentils, and avocado. Add hot sauce as desired.

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