Here's a twist on the traditional ground beef tacos. Health benefits include lowering cholesterol, maintaining blood sugar levels, high in B vitamins, high in iron, high in protein, and maintaining a healthy heart. The first time I made this, my fiance' Kirby fell in love with it. We actually prefer it over ground beef tacos. I've been known to mix in a can of organic black beans for more variety, fiber, and flavor. You can also make a big plate of nachos with this recipe!
Yield: 4 servings
Ingredients:
-1 Tbsp butter (organic/local preferred) or extra virgin coconut oil
-1 cup diced onion
-2 cloves of garlic, minced
-1 whole jalapeno, diced (optional)
-1 cup dried brown lentils
-1 package (2.25oz) taco seasoning, spicy if preferred (homemade taco seasoning recipe below)
-2 1/2 cups broth (vegetable or chicken)
-Salt and pepper to taste
-1/2 cup sour cream
-1 1/2 cups shredded lettuce or cabbage
-1 cup chopped tomatoes
-1 avocado, sliced
-3/4 cup shredded cheddar cheese
-salsa
-8 corn taco shells (hard or soft)
Taco seasoning recipe:
-2 Tbsp chili powder
-1/2 tsp onion powder
-1/2 tsp garlic powder
-2 tsp cumin
-1 1/2 tsp salt
-1/4 tsp chipotle powder
-1/2 tsp crushed red pepper
-1/4 tsp dried mexican oregano
-1/2 tsp paprika
-1 1/2 tsp black pepper
-1/4 tsp white pepper
-1 1/2 tsp cornstarch
Heat butter or oil in large skillet over medium-high heat. Cook onion, garlic, jalapeno, and 1/2 tsp of salt until soft and tender, about 2-4 minutes. Add lentils and taco seasoning. Cook until spices are fragrant and the lentils start to get dry, about 2 minutes. Add broth; bring to a boil. Cover and reduce heat. Let simmer for 25-35 minutes. Uncover and continue to cook for 5-10 minutes until mixture thickens and lentils are tender (taste lentils to make sure they are cooked). Spoon about 1/4 cup of the lentils into each taco shell and top with condiments of your choice (tomatoes, sour cream, shredded cheese, salsa, avocado, lettuce/cabbage, taco sauce, etc.) and enjoy!
