This is an ‘old standby’ recipe for us that’s on repeat all the time because it’s yummy, quick, and versatile. The lentil filling of the tacos has a similar chewy texture to ground beef and is seasoned similarly. Lentils are cheap & very nutritious: a great source of protein and fiber, without harmful cholesterol and fat.
If your family does leftovers, this is a great candidate. I usually make 1&1/2x the recipe, at least for the lentil filling, and we eat the extra in more tacos, to top salads, or as a nacho topping.
Ingredients
For the lentil filling:
1 cup of uncooked brown lentils
2 1/2 cups vegetable stock, low sodium if available
3/4 teaspoon garlic powder
3/4 teaspoon ground cumin
Pinch of black pepper
Toppings:
1-2 avocados, chopped
2 cups baby arugula (any dark leafy green can work: baby kale, spring mix lettuce, spinach)
1 tablespoon lime juice + more for topping
1 cup of cilantro, chopped
1/4 of a red onion, thinly-sliced
1 cup grape tomatoes, halved
1 poblano pepper (or any mild pepper), thinly sliced
Cashew parmesan cheese (optional)
Salsa (optional)
Siracha (optional)
Whole wheat tortillas
Directions
Before cooking, rinse off the lentils with water and remove any shriveled ones if needed.
Put lentils in a pan, and add vegetable stock, garlic powder, ground cumin, and pepper. Stir to combine, and heat on medium-high until it reaches a boil. Once boiling, reduce the heat to a simmer (medium-low) for 20-25 minutes, until the lentils are tender. Stir occasionally. Once the lentils are tender, drain the pan of any excess liquid.
As the lentils are cooking, prepare the toppings by washing & chopping as needed. In a large bowl, toss the greens with 1 tablespoon of lime juice to coat. Lay out the toppings so everyone can assemble their tacos how they prefer.
Fill tortillas with the lentil base and toppings as preferred. Enjoy!
