Blog of the Belly Biter:

Some plant-based, some unhealthy, some super healthy but ALL good. Kid tested and mother approved!

Monday, March 15, 2010

Spiced Lentil Tacos.

These are a family favorite... and we eat them like every other week. The leftovers are awesome too. A great meal to feed to your meat eating buddies... they usually like it and don't ask lame questions like, "Where's the meat?" or "Is this it?".

1 cup finely chopped onion
1 clove garlic, minced
1/2 teaspoon salt
1 cup dried lentils, rinsed
1 pkg taco seasoning or make your own
2 1/2 cups vegetable broth or water
1-2 chipotle chilies in adobo sauce finely chopped (can be omitted if you don't want it too spicy)
tortillas, warmed

The fixings...
shredded lettuce or cabbage
diced tomatoes
sliced avocado or guacamole
vegan ranch

Warm about 1 tablspoon of water in a large skillet or sauce pan (or enough water to form a thin layer on the bottom). Let that warm up then add onion and garlic and cook until onion begins to soften, 3 to 4 minutes. Add lentils and taco seasoning. Cook until spices are frgrant and lentils are dry, about 1 minute. Add broth and chipotle chilies; bring to a boil. Reduce heat, cover and simmer until lentils are tneder, 25 to 30 minutes.

OR, better yet... throw it all into your crockpot and cook on high for 4 hours or low for 8 hours.
Serve with lettuce (or cabbage), tomatoes, avocado, corn, cilantro, lime wedges, olives, rice, black beans, salsa, vegan ranch --whatever fixings you like on your tacos. Or make into a taco salad and crunch up some tortilla chips.
a great side: Tex-Mex Fried Rice
love this stuff! i added some black beans to it this time. love the hominy

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