Thursday, 6 October 2016

Lentil Mushroom Tacos

These are so delicious that you will never miss the meat. Even the household meat-lover agreed. We teamed up and made fresh corn tortillas while the lentils and other vegetables were cooking, and the meal came together in 40 minutes. The meal could be made in 20 minutes if you purchased tortillas and canned lentils.

1 cup dry green/brown lentils- I prefer the smallest ones I can find

Rinse the lentils. Add them to a saucepan with 4 cups water and 1/2 teaspoon of salt and boil until tender- about 30 minutes

In the meantime, sauté

2 chopped onions
1 diced jalapeño pepper with or without seeds depending on your heat preference
8 oz chopped fresh mushrooms
2-3 minced cloves of garlic
2 diced plum tomatoes

Season with

1 tablespoon chili powder
salt and pepper to taste
dried oregano to taste

Drain the cooked lentils and add them to the sautéd vegetables

Serve with garnishes of your choice;- Avocado, diced tomato, shredded lettuce, salsa, sour cream, etc

Serves 4-6

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