Lentil Tacos (Day 5 of the 12 Days of Tacos)

I know I’ve said it before but I absolutely love cooking with Lentils. They’re just so darn nutritious, I think we should all be incorporating them into our diets whether we eat meat or not. They’re quick to cook, super versatile, and packed with protein and fibre. For today’s taco recipe I made a classic taco that I’d normally make with ground beef. All I did was swap it for some cooked green lentils and voila! A plant-based version of a Taco Tuesday staple. You can go full-vegan with this one, or still top yours with some cheese and sour cream like the Tacos we all know and love. This lentil mix is also awesome on a Taco salad for some cook-once-eat-twice leftover action.

Happy Taco Tuesday Everyone!

Lentil Taco Filling

Prep time: 30 minutes

Servings: 8 (yay leftovers!)

Ingredients:

  • 1 cup dry green lentils
  • 2 tsp canola oil
  • 1/2 large white onion, diced
  • 2 large cloves garlic, diced
  • Juice of 1 lime
  • 1 can tomato sauce
  • 3 Tbsp chili powder
  • 3 Tbsp cumin
  • 1 Tbsp paprika
  • 1/2 Tbsp Cayenne pepper
  • 1/2 tsp salt (optional)
  • Tortilla shells

Your favorite taco toppings: lettuce, tomato, cilantro, cheese, sour cream, salsa, etc.

1. Bring lentils to a boil on stovetop with 2.5 cups water. Simmer until all of the water is absorbed and lentils are soft, about 20 minutes

2. Meanwhile, preheat oil in a deep skillet over medium heat. Add garlic and onion to pan and sautΓ© until soft.

3. Once lentils are cooked, add them to frying pan with onion and garlic. Add tomato sauce, lime juice, and spices. Stir together and simmer on low until most of the liquid is evaporated and mixture is thick.

4. Assemble tacos and enjoy!

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One thought on “Lentil Tacos (Day 5 of the 12 Days of Tacos)

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