Lentil Taco recipe

So, after yesterday’s beef rant…below is a recipe for an “alternate” taco, with no meat at all.  Does it taste like beef? Can you tell the difference? Well…no, it doesn’t, and yes you can.  But it’s still yummy. And made in quantity and stored in the freezer, it’s pretty labor-light.

Tasty Lentil Tacos
INGREDIENTS

  • 1 cup finely chopped onion
  • 1 garlic clove, minced
  • 1 teaspoon canola oil
  • 1 cup dried lentils, rinsed
  • 1 tablespoon chili powder
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • 2 1/2 cups chicken broth
  • 1 cup salsa
  • 12 taco shells or lightly toasted corn tortillas (taco shells are easier; corn tortillas can be fried or grilled to a little crispy, sort of floppier than regular taco shells but in my opinion way yummier.  And at least in Chicago, no “authentic” Mexican restaurant serves the pre-shaped-Taco-Bell kind of taco shells…)

Optional garnishes: (IMO, with almost anything that’s an adapted “used to be meat” recipe, the more garnishes and seasonings you put in, the less you’ll miss the meat.)

  • Grilled or sauteed seasoned bell peppers and onions–I tend to make a lot of this and then throw it into various things. I’ll recipe this one of these days and reference back to here.
  • shredded lettuce
  • chopped fresh tomato
  • shredded cheese (cheddar, jack, pepper jack, whatever you like!) (If you live in a place where Mexican groceries are easily available,  Chihuahua cheese is the best.  It’s delicately flavored, but also really high-fat.)
  • mediterranean yogurt or yogurt cheese (or sour cream–but it doesn’t have the Good Stuff in it yogurt does.)

DIRECTIONS

  1. In a large nonstick skillet, saute the onion and garlic in oil until tender. Add the lentils, chili powder, cumin and oregano; cook and stir for 1 minute. Add broth; bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until the lentils are tender. Uncover; cook for 6-8 minutes or until mixture is thickened. Mash lentils slightly.
  2. Stir in salsa. Spoon about 1/4 cup lentil mixture into each taco shell. Top with lettuce, tomato, cheese and optional yogurt or yogurt cheese. (Or sour cream)

(recipe adapted from original version, found at allrecipes.com/Recipe/Tasty-Lentil-Tacos/Detail.aspx)

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Posted on May 15, 2009, in recipe and tagged , , , , . Bookmark the permalink. Leave a comment.

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