My family loves Mexican food. This might seem strange considering we’re a mixture of Polish/Dutch/German/other european countries heritage but when I was living with my parents we ate Mexican food at least once a week. It may have driven my brother nuts, but I absolutely loved it.
I’ve been trying to eat more vegetarian meals for ethical and health reasons, but sometimes beans can get a little boring. I had a bag of lentils that have been sitting in my bin of “Sarah Food” forever and I figured why not try to cook and season them up similar to ground beef. Side note “why not” seems to be my new thing in the kitchen, as long as it works for me I’m going to go with it.
The result was a nice change up from beans, with a good level of spice and a meaty enough texture that even the BF said they were good. I may not be able to convince my little brother to try them, but a girl’s got to pick her battles 😉
Vegetarian Lentil Tacos
Makes: 4 servings
Time: 30-40 minutes
1 cup lentils, rinsed and cleaned
1 medium yellow onion diced
2 cloves of garlic minced
1 TBSP Olive oil (or other cooking oil)
1 TBSP Chili powder
1 TSP Cumin
1/2 TSP Red pepper flakes
1/2 TSP Cayenne pepper
salt to taste
2 -2 1/2 cups water
12 corn tortillas (or flour if not GF)
Toppings: Sliced radish, crumbled queso fresco, shredded lettuce, whatever other veggies your heart desires.
In a large skillet heat oil over medium heat. Add onions and saute until tender. Add in garlic and cook one minute (stirring constantly) until fragrant stir in spices and stir one minute longer. Stir in lentils and water and bring to a boil. Once boiling reduce heat and simmer uncovered for 25 minutes. If lentils are still a little tough at this time add in an additional 1/2 cup of water and simmer 5-10 minutes longer. At this point feel free to smush some of the lentils or leave them all whole, the texture is personal preference. Serve warm in corn tortillas with desired toppings.
What’s your favorite taco topping? Have you ever had vegetarian tacos?