This recipe was inspired by my friend Steph and the Lotus Cafe in Jackson, WY. Its a nice, vegetarian way to mix up tacos. I usually make tacos with veggie meat and beans, so this was a nice change. The lentils have lots of protein and are very filling with a really nice texture that taste great in a taco.
Lentil Tacos
1 cup lentils (I mixed .5 cup red and .5 cup black)
3 cups vegetable broth (water will work too)
1 red pepper, diced
1 jalapeno, diced
1/2 onion, diced
2 garlic cloves, diced
1 tablespoon chili powder
Cayenne pepper to taste
1 tablespoon cumin
1 teaspoon coriander
Taco shells or tortilla
Optional Toppings: diced tomatoes, cheese, guacamole, shredded lettuce, salsa, hot sauce
3 cups vegetable broth (water will work too)
1 red pepper, diced
1 jalapeno, diced
1/2 onion, diced
2 garlic cloves, diced
1 tablespoon chili powder
Cayenne pepper to taste
1 tablespoon cumin
1 teaspoon coriander
Taco shells or tortilla
Optional Toppings: diced tomatoes, cheese, guacamole, shredded lettuce, salsa, hot sauce
1. Bring vegetable broth and lentils to boil. Cover and reduce to simmer for about 25 minutes.
2. In the meantime, chop and sauté the red pepper, jalapeno and onion. Add chili pepper, Cayenne, cumin and coriander.
3. Strain the lentils and add to the vegetable pan. Cook until incorporated, about 2 minutes.
4. Serve in a taco shell with desired toppings.
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