Lentil Taco “Meat”

29 Aug

One of the things I wanted to try to incorporate into family dinner was more vegetarian based meals. I’ve always liked the idea of vegetarianism but could never delve into it without feeling like I was leaving something more than meat out. Maybe my earlier forays were more bland than they should have been. Or maybe I just didn’t feel full after eating them.

Then I picked up this book and saw the lentil tacos; I decided to give it a go. I’ve now made this recipe two or three times. Max, my eight year old, actually requests these more often than regular tacos. The texture is meaty and the flavor is full on taco.

First sort and rinse your lentils. Put them in a pan with some water.

Gather other ingredients while the beans start to cook.

Start with onions and oil in a pot. Once they are softened, add the rest! Lentils should be about done; they’ll be tender and almost all liquid will be absorbed. Dump that in, too.

The lentils will be spicy but not too much. You can make them into tacos, nachos or quesadillas. As an added plus, this recipe makes lots of leftovers! Just cool and place extra in freezer for an easy go to meal!

Chili Lentils for tacos

from the book Cook Without the Book: Meatless Meals by Pam Anderson

1 pound brown lentils

2 tablespoons vegetable oil

1 large onion, chopped

3 large garlic cloves

1/4 cup chili powder

2 teaspoons ground cumin

1 teaspoon dried oregano

1 can (14.5 ounces) petite-cut diced tomatoes

Salt and ground black pepper

Bring 5 cups of water and the lentils to a boil in a covered 12-inch skillet. Reduce the heat to medium and cook until the water is almost absorbed and the lentils are just tender, about 12 minutes.
Meanwhile, heat the oil in a Dutch oven over medium-high heat. Add the onion and cook until tender, about 5 minutes. add the garlic, chili powder, cumin, and oregano and cook until fragrant, about 30 seconds. Add the cooked lentils and tomatoes. Reduce heat to medium-low and cook until most of the liquid has evaporated, about 5 minutes. Adjust seasoning, including a generous sprinkling of salt and pepper.

Makes about 6 cups



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