Lentil Tacos
I’m one of those people who could happily eat tacos all the time- fish tacos, cauliflower tacos, I love them all. These tacos taste more like the classic ground beef tacos I’d have when I was growing up. The lentils make this dish protein packed and, dare I say, just as satisfying as using ground beef. Hot tip- soak your dried lentils in water for up to 2 days before hand to make them easier to digest.
INGREDIENTS
1 tbsp olive oil
1 medium onion, finely chopped
2 cloves of garlic, minced
1 cup dried red lentils
1 tbsp chili powder
2 tsp cumin
1 tsp dried oregano
2 cups vegetable broth
1 cup salsa
corn tortillas
toppings of choice: guacamole, grated cheese, lettuce, sour cream, etc.
INSTRUCTIONS
Add olive oil to a large saucepan over medium heat. Add onion, stirring often, until onions are transluscent. Add garlic and stir for a minute. Add lentils and spices, stir for another minute. Add vegetable broth, stir, reduce heat to low and cover. Cook for 20-25 minutes until water is absorbed. Uncover, stir in salsa, and cook for around 5 more minutes until mixture thickens. Serve in taco shells, garnished with your choice of toppings (I highly recommend guacamole).