Lentil Tacos
Lentil Tacos

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.┬áNext 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.

Lentil Tacos

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.

Lentil Tacos
Close up on one of my daughter’s Lentil Tacos
Lentil Meat, thinly sliced romaine, and diced red bell pepper