Saturday, 15 October 2011

Spicy Lentil Tacos

I saw this recipe on Phoo-d and we had it for supper tonight. We have made tacos with veggie ground round in the past but it is expensive and too salty for my liking. This lentil version tastes better. You can follow the link to the recipe I used but it is copied here as links are prone to going dead.

  • 1 1/2 cups Diced Onion
  • 4 cloves Garlic, minced
  • 2 Poblano Peppers, diced (or peppers of choice)
  • 1/4 teaspoon Black Pepper
  • 3/4 teaspoon Salt
  • 2 teaspoons Ancho Chili Powder (I used regular chili powder)
  • 1/2 teaspoon Dried Oregano
  • 1 teaspoon Ground Cumin
  • 1/2 teaspoon Ground Coriander
  • 4 cups Cooked Lentils (2 tins, drained and rinsed)
  • 1/3 cup or more* Vegetable Stock (Low Sodium)
  • 1 small tin Tomato Paste (4-6 oz)
  • 1 Tablespoon Hot Sauce (optional)
  • 2 teaspoons Olive Oil or cook onions in vegetable broth
Cooking Directions

Place a large non-stick skillet over medium-high heat. Add olive oil, onion, garlic, and peppers and saute until soft. 
When the vegetables are soft add the black pepper, salt, chili powder, oregano, cumin, and coriander in and stir for a minute. Add the lentils, vegetable stock, tomato paste, and hot sauce to the skillet. Stir until well combined, reduce the heat to medium, and cook until the lentils are warmed through and most of the vegetable stock has evaporated, about 4 minutes. If the mixture begins to look dry add more vegetable stock*. 
Serve in a corn tortilla or tostada with traditional taco toppings. Serves 4.

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