Lentil Tacos (Tex Mex Lentils)
I’ve been pitching the idea of lentil tacos to my husband since I saw them show up on Cook, Pray, Love in December. Usually when the Omnivore shoots down my dinner plans, I laugh it off, and make what I had planned anyway. But for some reason with this recipe, I succumbed to his suggestion that it might not be that good each and every time, so it has taken 4 months to get around to it. Perhaps the truth of the matter is that beans are darned good in tacos anyhow, so why mess with a good thing?
But what if you forget to cook your batch of dried beans? That could delay dinner for a couple of hours. Lentils, on the other hand, cook up in 20 minutes flat. What if you’ve had beans three times already that week but craving the comfort of taco night? What if, Heaven forbid, you don’t like beans? Well here you go.
Lentil Tacos (adapted from Epicurious)
1 tablespoon olive oil
1 cup finely chopped onion
1 clove garlic, chopped
1/2 teaspoon salt
1 cup dried brown lentils, rinsed
2 – 3 tsp chili powder
1 tsp ground cumin
2 1/2 cups vegetable broth or water
- Heat oil in large skillet over medium-high heat.
- Cook onion, garlic and salt until onion begins to soften, 3 to 4 minutes.
- Add lentils, chili powder, and ground cumin.
- Cook until spices are fragrant and lentils are dry, about 1 minute.
- Add broth; bring to a boil. Reduce heat, cover and simmer until lentils are tender, 20 minutes.
- Uncover lentils and cook until mixture thickens, 6 to 8 minutes. Mash with a rubber spatula to desired consistency.
- Spoon 1/4 cup lentil mixture into each taco shell. Top with lettuce, tomato, olives, avocado, and cheese as desired.
Preparation time: 5 minute(s)
Cooking time: 30 minute(s)
Number of servings (yield): 4