Spiced Lentil Tacos (Vegetarian)
- Ready In:
- 55mins
- Ingredients:
- 14
- Yields:
-
8 tacos
- Serves:
- 4
ingredients
- 14.79 ml olive oil
- 236.59 ml finely chopped onion
- 1 garlic clove, chopped
- 2.46 ml salt
- 236.59 ml dried brown lentils, rinsed
- 63.78 g package taco seasoning
- 591.47 ml vegetable broth
- 118.29 ml nonfat sour cream or 118.29 ml fat-free Greek yogurt
- 1-1 chipotle chile in adobo, finely chopped (can omit and just serve with hot sauce)
- 9.85 ml adobo sauce
- 8 taco shells
- 295.73 ml shredded lettuce
- 236.59 ml chopped tomato
- 118.29 ml shredded reduced-fat cheddar cheese (2 percent)
directions
- 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.
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Reviews
-
Yum! I used Greek yogurt for the sauce, soft corn tortillas instead of hard shells and served with lime wedges. Next time I might try to work some cilantro into the mix. I love that this is vegetarian, high in fiber and tastes SO good. Carnivore hubby not as impressed but that just means more leftovers for me!
-
Loved these tacos! Chipotle peppers are now my favourite pepper - they add a really nice smokey flavour to the tacos. I didn't have dried brown lentils on hand so I made it with canned which ended up significantly reducing the cooking time. The only thing is that you have to also reduce the vegetable broth since the canned lentils are already cooked.
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