Lentil Tacos
In a medium saucepan, bring 4 cups of water to a boil. Add lentils and reduce heat to low. Cook, uncovered, for ~25 minutes (until lentils are tender). Drain excess water.
In a large skillet, heat oil over medium-high heat. Add onion and cook for ~5 minutes. Add garlic powder, cumin, and chili powder and cook for 30 seconds.
Add cooked lentils and ½ cup salsa. Cook and stir until mixture is dry enough that the texture is like taco meat. If it becomes too dry, you can add water or more salsa.
Serve lentils in corn tortillas with shredded lettuce, diced onion, tomato, avocado, low-fat shredded cheese, or any other desired toppings.
Plain Greek yogurt doubles nicely as an alternative to sour cream.
Nutrition facts for 1 serving of lentils: 1/3 cup vegetables and 1 ½ oz protein.
*Complete nutrition facts dependent upon desired toppings.
Inspired by: PowerHungry’s Vegan Lentil Taco Meat
Ingredients
Directions
In a medium saucepan, bring 4 cups of water to a boil. Add lentils and reduce heat to low. Cook, uncovered, for ~25 minutes (until lentils are tender). Drain excess water.
In a large skillet, heat oil over medium-high heat. Add onion and cook for ~5 minutes. Add garlic powder, cumin, and chili powder and cook for 30 seconds.
Add cooked lentils and ½ cup salsa. Cook and stir until mixture is dry enough that the texture is like taco meat. If it becomes too dry, you can add water or more salsa.
Serve lentils in corn tortillas with shredded lettuce, diced onion, tomato, avocado, low-fat shredded cheese, or any other desired toppings.
Plain Greek yogurt doubles nicely as an alternative to sour cream.