Lentil Tacos
Lentil tacos are prepared by simmering lentils with spices and serving them in taco shells with toppings.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Brown Lentils (rinsed and drained) | 300 | Grams |
| Olive Oil | 2 | Tbsp |
| Onion (finely chopped) | 1 | Count |
| Garlic (minced) | 3 | Clove |
| Bell Pepper (diced) | 1 | Count |
| Cumin Powder | 2 | Tsp |
| Chili Powder | 1 | Tsp |
| Smoked Paprika | 1 | Tsp |
| Tomato Paste | 2 | Tbsp |
| Vegetable Broth | 500 | Milliliters |
| Salt (or to taste) | 1 | Tsp |
| Black Pepper (freshly ground) | 0.5 | Tsp |
| Corn Taco Shells | 10 | Count |
| Cheddar Cheese (grated) | 150 | Grams |
| Lettuce (shredded) | 1 | Head |
| Tomato (diced) | 2 | Count |
| Sour Cream | 200 | Grams |
| Cilantro (chopped) | 1 | Bunch |
Instructions
- Heat olive oil in a large skillet over medium heat.
- Add chopped onion and minced garlic, sauté until onion is translucent.
- Add diced bell pepper and cook for another 3 minutes.
- Stir in cumin powder, chili powder, and smoked paprika, cooking for 1 minute.
- Add rinsed lentils, tomato paste, and vegetable broth to the skillet.
- Bring to a boil, then reduce heat and simmer for 25-30 minutes until lentils are tender.
- Season with salt and freshly ground black pepper.
- Warm taco shells according to package instructions.
- Fill each taco shell with lentil mixture, then top with grated cheddar cheese, shredded lettuce, diced tomatoes, sour cream, and chopped cilantro.
Prep
- Rinse and drain the lentils at least 1 hour before cooking.
Kitchen equipment
Large SkilletGrater