I know what you are thinking- the first time I saw this recipe I thought- Lentil Tacos? That sounds so gross. I remember my mother making us lentils once and we all gagged but I have since made lentil soup and I really like it(sorry mom, I'm sure you tried). Anyway...Anthony needs really high protein meals when he does his 1000 calorie workouts; and I've been thinking about foods we can eat that abide more by the word of wisdom, SO...I figured I'd give it a try. I was pleasantly surprised...
Apparently you can add chili powder and cumin to anything and make it taste great! I am not even tempted by beef tacos any longer- this is my new taco substitute that I use in everything Mexican (I even used them for baked beans and they were so yummy).
FYI: Lentils are much quicker cooking than other dried beans and they have tons of protein and fiber. For more info click here.
1 cup finely chopped onion
1 garlic clove, minced
1 teaspoon olive oil
1 cup dried lentils, rinsed
1 teaspoon chili powder
1 teaspoon ground cumin
1/2 teaspoon dried oregano
2 cups chicken broth
1 cup salsa
taco shells, tortillas or chips
chopped fresh tomato
shredded Cheddar cheese
1.In a large nonstick skillet, saute the onion and garlic in oil until tender. Add the lentils, chili powder, cumin and oregano; cook and stir for 1 minute. Add broth; bring to a boil. Reduce heat to medium low; cover and simmer for 45-50 minutes or until the lentils are tender. Uncover; cook for 6-8 minutes or until mixture is thickened. Mash lentils slightly.
2.Stir in salsa. Spoon about 1/4 cup lentil mixture into each taco shell/tortilla. Top with lettuce, tomato, cheese, avocado and sour cream.
*recipe adapted from allrecipes.com