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UH’s Lentil Tacos (you’ll never know the meat is missing) – Ep. 7

UH’s Lentil Tacos (you’ll never know the meat is missing) – Ep. 7

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This recipe is adapted from the website BudgetBytes. This website not only provides good budget recipes, but calculates the cost of each item and the total for the recipe.

Taco Seasoning ($.34) – recommended over buying store bought packet:

  • 1 Tbsp chili powder ($0.30)
  • 1 tsp smoked paprika ($0.10)
  • 1 tsp cumin ($0.10)
  • 1/4 tsp cayenne pepper ($0.02)
  • 1/2 tsp oregano ($0.05)
  • 1/2 tsp salt ($0.05)
  • 1/2 tsp 15 cranks fresh black pepper ($0.05)

Pico de Gallo ($1.91)

  • 2 tomatoes (2 cups diced) ($1.50)
  • 1/2 Vidalia onion (1 cup diced) ($0.37)
  • 1 lime ($0.50)
  • 1/4 cup chopped cilantro ($0.20)
  • 1/4 tsp salt ($0.02)

Ingredients

Adjust Servings
2 cups Dry Brown Lentils
1 Small Yellow or Sweet Onion
2 Cloves Garlic
2 Tablespoon Extra Virgin Olive Oil
1 Tablespoon Salt
16 Small Corn Tortillas
8 oz Sour Cream
2 Small Avocados
1 Recipe Taco Seasoning
1 Recipe Pico de Gallo

Directions

1.
Toast Tortillas

In a skillet over medium heat, lightly toast the corn tortillas on both sides (about 1 minute per side). If you are using a non-stick or cast iron pan, no oil is needed. If you are using a stainless steel or other cooking surface, you may need a quick spritz of non-stick spray. The tortillas should be lightly browned in some spots but still pliable. Wrap in Foil or Towel to keep warm.
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2.
Cook Lentils

Sort and rinse the lentils. Bring 3 cups of water to a rolling boil in a medium pot. Once it reaches a boil, add the lentils. Let the pot return to a boil, then reduce the heat to low, place a lid on top. Allow the lentils to simmer for 20 minutes. After 10 minutes, taste the lentils to test the texture. They should be tender but not mushy. Drain the lentils in a colander.
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3.
Mix Taco Seasoning, Pico de Gallo
In two separate bowls, mix ingredients for the Taco Seasoning and the Pico de Gallo.
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4.
Dice Onion, Mince Garlic, Cook

Dice the onion, mince the garlic and cook them with olive oil in a large skillet over medium heat until tender.
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5.
Mix all Taco Filling Ingredients Together

Once the onion is tender, add the drained lentils, the taco seasoning, and about a half cup of water. Stir and cook over medium heat until the mixture has thickened (about 3-5 minutes). Season to taste with salt – this will really bring out the flavors (I added one teaspoon).
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6.
Build Your Tacos

Build the tacos, using about 1/4 cup of seasoned lentils per taco, one slice of avocado, a small amount of pico de gallo, and optional sour cream. If you have cilantro left over from the pico de gallo, it can also be used to top the tacos.
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7.
Simple Salad

Tear some Romaine or Arugula, place in bowl. Add optional chopped carrots. Mix 2/3 cup Extra Virgin Olive Oil, 1/3 cup acid (red wine vinegar or lemon juice or balsamic), pour half mixture over lettuce, mix. Add 1/4 tsp salt, stir again. Add more dressing if needed.
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