Lentil Tacos

Lentil tacos

Sailing will be starting back up for Joel pretty soon, and to get ready, there was a get together for the crew at the boat club last Tuesday night. Because of that, we needed to have a pretty quick meal. I had flagged this recipe from Prevention RD a little while ago, and thought that Tuesday would be a great night to finally give it a try. I have only ever cooked with lentils once in my life, making a red lentil soup which turned out kind of mushy, so I was a little apprehensive about the filling for these tacos, but I've heard that green lentils are a little heartier than red ones. Plus, I love Mexican food, so I really couldn't think of any reason not to try these tacos! I was pleasantly surprised by them, too! The filling comes together in about 30 minutes, and the texture is so similar to ground meat that I really couldn't tell that I was eating a vegetarian taco. I bet I'd be able to fool the biggest of meat eaters with these! What a delicious, and inexpensive, Mexican meal.

For the Filling:
1 teaspoon Olive Oil
1/2 Onion, finely chopped
1 Garlic Clove, minced 
1 cup Dried Lentils, rinsed (I used green)
1 tablespoon Chili Powder
2 teaspoons Ground Cumin
1 teaspoon Dried Oregano
2 1/2 cups Vegetable Broth

For the Tacos:
Shredded Lettuce
Diced Tomato 
Sliced Avocado
Shredded Cheddar Cheese
Plain Greek Yogurt
Flour Tortillas

Heat the oil in a nonstick sauce pan. Add the garlic and onion and saute until tender. Add the lentils, chili powder, cumin, and oregano; coo and stir for about 1 minute. Add the broth and bring to a boil. Reduce the heat, cover, and simmer for about 25-30 minutes, or until the lentils are tender (I did have to add more liquid and cook a bit longer). Uncover and cook for 6-8 additional minutes, until the mixture has thickened. Mash the lentils slightly. To assemble the tacos, layer about 1/4 cup of lentils onto the tortillas. Top with lettuce, tomato, avocado, cheese, salsa, and a dollop of greek yogurt.