Recipe by blucoat
This is a great recipe for those who want a vegetarian meal without fake "meat". This delicious and simple recipe is from Chef Jennifer Iserloh of New York City (aka "Skinny Chef") and was printed in this month's Self Magazine (February 2009). Following the recipe results in an al dente lentil with a little chew to mimic the texture of ground beef. If you want a softer lentil, you can cook them about 15 minutes longer (in step 1) with added broth until soft.
Top Review by Pamplemoussee
Made these a long time ago, but never reviewed. I'm making again tonight, so I figured I'll give you some stars... Very good dish. My very first main meal with lentils! It actually gets my whole family to eat them surprisingly. They hate anything healthy.
- 1 tablespoon olive oil
- 1 cup finely chopped onion
- 1 garlic clove, chopped
- 1⁄2 teaspoon salt
- 1 cup dried brown lentils, rinsed
- 1 (2 1/4 ounce) package taco seasoning
- 2 1⁄2 cups vegetable broth
- 1⁄2 cup nonfat sour cream or 1⁄2 cup fat-free Greek yogurt
- 1⁄2-1 chipotle chile in adobo, finely chopped (can omit and just serve with hot sauce)
- 2 teaspoons adobo sauce
- 8 taco shells
- 1 1⁄4 cups shredded lettuce
- 1 cup chopped tomato
- 1⁄2 cup shredded reduced-fat cheddar cheese (2 percent)
Directions See How It's Made
- Heat oil in large skillet over medium-high heat. Cook onion, garlic and salt until onion begins to soften, 3 to 4 minutes. Add lentils and taco seasoning. Cook until spices are fragrant and lentils are dry, about 1 minute. Add broth; bring to a boil. Reduce heat, cover and simmer until lentils are tender, 25 to 30 minutes.
- Mix sour cream, chile and adobo sauce in a bowl. Uncover lentils and cook until mixture thickens, 6 to 8 minutes. Mash with a rubber spatula.
- Spoon 1/4 cup lentil mixture into each taco shell. Top with 2 heaping teaspoons sour cream mixture, lettuce, tomato and cheese.