Delicious Lentil Tacos! — Oil-Free & Vegan
Delicious Lentil Tacos
Yield: 8 tacos
Ingredients:
- 1 cup uncooked french green lentils, rinsed
- 3 cups water
- 1 medium onion, finely diced
- 1 portabella mushroom, destemmed and finely diced
- 1 tablespoon chili powder
- 2 teaspoons paprika
- 1 teaspoon garlic granules
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 8 corn tortillas, for serving (preferably organic)
- 2 cups shredded lettuce or cabbage
- 1½ cups chopped tomatoes
- 1 avocado, mashed
Directions:
- Place the mushroom and onion in a sauté pan over medium-high heat and cover. After a couple minutes stir in the spices (chili powder, paprika, garlic granules, cumin and oregano). Continue sautéing until the onions are tender, stirring occasionally to prevent browning.
- Add the lentils and water, and bring to a boil. Then the heat to low-medium and simmer for about 25 minutes. The lentils should be soft but not mushy. If the water is all gone before the lentils are done, add another ½ cup of water and continue cooking.
- Place the avocado in small bowl, add the juice of ½ of a lime, and mash with a fork. Slice the other ½ of lime into wedges.
- Warm the tortillas for a couple minutes in a sauté pan (each side, one at a time) or 30 seconds in the microwave (4-6 stacked on a plate with a paper towel over top).
