Spiced Lentil Tacos

Hi! We’re so sorry for leaving you hanging like that for so long. We’ll try not to let it happen again… until it does. HERE, TACOS!

I feel like I only eat tacos and variations of tacos these days. The taco is just so perfect: easy to cook up, infinite filling possibilities, and most importantly pretty cheap. Here is a simple recipe using just whatever I had on hand which happened to be lentils.

lentil tacos

Ingredients 6 to 8 tacos

  • 1/2 cup Lentils
  • 1 vegetable bouillon cube
  • 1/4 cup olive or vegetable oil
  • 1/4 onion, chopped
  • 1 to 2 cloves garlic, minced
  • 1/4 tsp chili powder
  • 1/4 tsp paprika
  • salt and pepper
  • 1/2 cup oilve or vegetable oil
  • 6 to 8 corn tortillas
  • tomatoes, sliced (optional)
  • cilantro (optional)
  • cotija cheese to top off (optional)

Rinse and clean lentils. Place in a pot with vegetable bouillon and cover with water covering lentils with an inch of water. Bring to a boil and turn down heat to a simmer. Simmer for about 10 to 15 minutes til lentils are cooked and tender. Drain and set aside.

In a frying pan, saute onions and garlic in oil. Add lentils and chili powder, paprika and salt and pepper and saute for 5 minutes.

While lentils are saute-ing, fry tortillas in a vegetable oil in a separate frying pan. You can also place the tortillas on a plate, cover with a moist paper towel and microwave for 30 seconds.

Assemble tacos! Add whatever toppings you love. I had tomatoes, cilantro and cotjia cheese on hand. Finish the tacos off with hot sauce and serve with chips and salsa. ENJOY!

PS- If you have A LOT of leftover lentils (like I did) make lettuce wraps for lunch the next day, yum!

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