Dried lentils are one of the cheapest, healthiest and easiest to prepare protein sources. I also think they are super yummy!
1 cup lentils, rinsed
1.5 cups water
1 tsp olive oil
1 onion, minced (I just threw the whole thing into the food processor)
2 cloves garlic, minced
2 tbls taco seasoning*
2 tbls cider vinegar
1 can tomato paste
Garnish as desired: grated cheese, chopped peppers, chopped red onion, shredded lettuce, chopped tomatoes, avocado, sour cream, etc.
In saucepan place lentils with water. Bring to a boil and then turn heat down to medium low and cook until most of the water has been absorbed and lentils are soft and mushy (about 15-20 minutes). You can cook them ahead of time and then refridgerate until needed. Place oil in skillet and add onion. Cook for 3-4 minutes. Add garlic and cook another 1-2 minutes. Add taco seasoning and stir for another minute or two. Then add in vinegar. Scrape lentils into skillet and stir to combine with onion, garlic and spices. Add tomato paste and cook for another 10 minutes. Add a bit of water if it becomes too thick. Makes enough for 6-8 tacos. This recipe can easily be doubled and leftovers freeze well.
When buying crispy taco shells at the grocery store, look for 100% whole grain corn varieties with no trans fat (i.e. hydrogenated oils).
*If using a store bought taco seasoning, avoid those with added hydrogenated oils. To make your own like I did, mix together:
2 tbls chili powder
2 tbls paprika
2 tbls ground cumin
1 tbls oregano
1 tbls onion powder
1 tbls garlic powder
1 tbls salt
Cayenne pepper, to taste
1 cup lentils, rinsed
1.5 cups water
1 tsp olive oil
1 onion, minced (I just threw the whole thing into the food processor)
2 cloves garlic, minced
2 tbls taco seasoning*
2 tbls cider vinegar
1 can tomato paste
Garnish as desired: grated cheese, chopped peppers, chopped red onion, shredded lettuce, chopped tomatoes, avocado, sour cream, etc.
In saucepan place lentils with water. Bring to a boil and then turn heat down to medium low and cook until most of the water has been absorbed and lentils are soft and mushy (about 15-20 minutes). You can cook them ahead of time and then refridgerate until needed. Place oil in skillet and add onion. Cook for 3-4 minutes. Add garlic and cook another 1-2 minutes. Add taco seasoning and stir for another minute or two. Then add in vinegar. Scrape lentils into skillet and stir to combine with onion, garlic and spices. Add tomato paste and cook for another 10 minutes. Add a bit of water if it becomes too thick. Makes enough for 6-8 tacos. This recipe can easily be doubled and leftovers freeze well.
When buying crispy taco shells at the grocery store, look for 100% whole grain corn varieties with no trans fat (i.e. hydrogenated oils).
*If using a store bought taco seasoning, avoid those with added hydrogenated oils. To make your own like I did, mix together:
2 tbls chili powder
2 tbls paprika
2 tbls ground cumin
1 tbls oregano
1 tbls onion powder
1 tbls garlic powder
1 tbls salt
Cayenne pepper, to taste
This is one of my favorite substitutions. AND if you mix it 1:1 w 99% lean ground turkey, it's pretty good too!
ReplyDelete