Speedy Lentil Tacos for #meatlessmonday

Speedy lentil tacos are easy to prepare. Made with quick-cooking red lentils, you can have a wholesome supper on the table in 30 minutes.
Speedy lentil tacos are easy to prepare. Made with quick-cooking red lentils, you can have a wholesome supper on the table in 30 minutes.

Because I love to cook, I know that dinner prep is easier for me than for many. But whether you enjoy cooking or not, those of us responsible for preparing supper likely share a common goal: we want to feed our families, and ourselves, well.

Easier said than done. I’m writing this column in anticipation of next week’s chaos – kids back to school and all of us back to some semblance of routine.

If ever there was a week that you need a quick, healthy meal idea this is it. 


Speedy lentil tacos are easy to prepare. Made with quick-cooking red lentils, you can have a wholesome supper on the table in 30 minutes. 

Speedy lentil tacos are easy to prepare. Made with quick-cooking red lentils, you can have a wholesome supper on the table in 30 minutes.

While the lentil mixture cooks you can prep the taco toppings: grate cheese, shred lettuce or cabbage, grate carrots, dice peppers and slice the avocado. A good assortment of toppings is essential to a good taco, especially when the filling is a soft lentil mixture. 
  
Speedy lentil tacos are easy to prepare. Made with quick-cooking red lentils, you can have a wholesome supper on the table in 30 minutes.


You can also forgo the tortilla shells altogether and use the mixture and toppings for lettuce wraps instead. Both options are delicious. 

This is a recipe from my friend Kara. She served it to us years ago at one of our memorable child-filled dinner parties. It's a recipe that suits kids and adults.

Speedy Lentil Tacos Recipe 

Ingredients:
  • 1 Tbsp olive oil 
  • 1 cup minced onion 
  • ½ cup minced celery 
  • 1 clove garlic, minced
  • 1 cup red lentils 
  • 1 Tbsp chili powder 
  • 2 tsp ground cumin 
  • 1 tsp dried oregano 
  • 2 cups vegetable broth 
  • ¾ cup frozen corn 
  • 3/4 cup salsa 
  • ½ cup cooked black beans (optional) 
  • ¼ cup chopped cilantro 
  • 8 tortilla shells (corn or wheat) 
Instructions:

Warm a large pot or saute pan over medium heat and add the oil. When it shimmers add the onion, celery and garlic. Saute until soft and fragrant then add the spices and oregano. Stir to combine then add the lentils and stock. Stir, cover and reduce the heat to medium low. When the lentils are tender remove the lid, add the corn and cook another 5-10 minutes to thicken the mixture. Stir in the salsa and black beans (if using) and cilantro.

Serve in warmed tortillas garnished with sliced avocado, grated cheese, shredded lettuce or cabbage, diced peppers, grated carrots and sour cream.


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