Are you looking for a recipe to spicy up Meatless Monday or maybe a new Taco Tuesday recipe? This recipe is a meatless, plant-based, take on a classic household dinner. Next time I think we will do them on sprouted tortillas, or have the option, as one of the girls didn’t care for the shells.
makes 6 servings, 2 tacos each
6 organic collard green leaves, cut into 8″ circles
2 vine ripe tomatoes, diced
2 avocados, sliced or mashed
2c sprouts cups or 2c romaine heart thinly sliced
1/4c fresh cilantro, chopped
Prepared Lentil Taco Meat, recipe below
1c Cheese Sauce, recipe here
Arrange Lentil Taco Meat, tomatoes, sprouts or lettuce, cheese sauce, and other desired toppings on collard green “tortillas” and sprinkle with fresh cilantro. Serve with avocado and enjoy!
Lentil Taco Meat
1c finely chopped onion
2 cloves garlic
2 tsp olive oil
1c organic dried brown lentils, rinsed
1 TBSP taco seasoning
2 1/2 low sodium vegetable broth (used Trader Joes Organic, low sodium, Broth)
In a large skillet add oil and saute onion and garlic cloves until tender. Add lentils and taco seasoning, cook for 1 minute while constantly stirring. Add broth and bring to a boil. Reduce heat, cover, and simmer for 25-30 minutes or until lentils are tender.
Uncover and cook for 6-8 minutes, until mixture is thickened. In a food processor pulse mixture a few times to smash lentils. Alternatively mash mixture with a fork.