Thursday, March 8, 2012
hungry thursday: lentil tacos
I had a mega craving for Mexican the other day and wow, did this hit the spot! This can easily be doubled depending on how many you are serving. And any leftover lentils makes a wonderful base for a soup the next day - simply add chopped fresh vegetables, a can of tomatoes and stock.
Serves 4 (or 2 very hungry people, with leftovers)
1 onion, finely chopped
1 garlic clove, finely chopped
1 cup dried lentils, rinsed
1 tablespoon chili powder or hot smoked paprika
2 teaspoons ground cumin
1 teaspoon dried oregano
2-1/2 cups vegetable stock
1 cup salsa
8 taco shells
Shredded lettuce or salad leaves
Chopped fresh tomato
Grated fresh carrot
Any other taco fixins you like: jalapenos, grated low fat cheese, low fat sour cream, etc.
2 medium ripe avocados
Fresh lemon or lime juice
In a large non-stick pan, saute the onion and garlic in oil until tender. Add the lentils, chili powder/hot paprika, cumin and oregano; cook and stir for 1 minute. Add stock and bring to a boil. Reduce heat, cover and simmer for 25 minutes or until the lentils are tender. Uncover and cook for another 5 minutes or until mixture is thickened. Mash lentils slightly (or use a hand blender). Stir in salsa.
Heat your taco shells in the oven according to packet instructions. Your kitchen will start smelling like corn chips :)
Make the guacamole by mashing the avocado flesh with the lemon/lime juice and salt in a bowl until well combined.
Spoon about 1/4 cup lentil mixture into each taco shell. Top with guacamole, lettuce, tomato, carrot and any of your other fixins.
Are you a fan of Mexican food? The best I've ever had was in Albuquerque, New Mexico. I still think about it sometimes, five years later! Monica's latest delicious travelogues have made me long to be back there in a big way! :)