Wednesday, November 10, 2010

Lentil Tacos

"outstanding" -- M


  • 1 cup finely chopped onion
  • 1/2 jalapeno, minced
  • 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
  • 1/2 cup salsa
  • salt
  • 12 corn tortillas
TOPPINGS (these are the ones I like, use what you like):
  • shredded lettuce
  • minced cilantro
  • minced onion
  • chopped fresh tomato
  • chopped avocado
  • shredded cheddar cheese
  • sour cream (can use low-fat)
  • spicy habanero sauce


  1. In a large nonstick skillet, saute the onion, jalapeno, and garlic in oil until tender. Add the lentils, chili powder, cumin and oregano; cook and stir for 1 minute. Add 3 cups of water and 1/4 tsp. salt; 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. Taste and add salt if necessary.
  3. Spoon about 1/4 cup lentil mixture into each tortilla. Top with toppings you like!

How to make the perfect taco:

1. microwave corn tortilla until warm and slightly pliable
2. add lentil mixture
3. add a sprinkle of raw onion and a smallish amount of cheese
4. add lettuce, cilantro, tomato
5. salt and pepper tomato
6. add avocado
7. salt and pepper avocado
8. add spicy sauce if desired and a small dollop of sour cream
9. EAT!

adapted from

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