Lentil Tacos With Avocado Sour Cream
- Reviews 4
Ready In: 2 hrs 10 mins
Serves: 6
Ingredients
- 1 1⁄4 cups dry lentils
- 1 green bell pepper, diced
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 2 teaspoons lemon juice
- 4 tablespoons chopped peanuts
- 3 cups water
- salt and pepper, to taste
- 1 egg, beaten
- 1⁄2 teaspoon dry mustard
- 1 teaspoon chili powder
- 3 tablespoons flour
- 1 tablespoon dry oregano
- 1 tablespoon dried parsley
- 1 1⁄2 cups cooked chopped rapini or 1 1⁄2 cups spinach
- 12 corn tortillas
- 3⁄4 cup sour cream
- 1 lime, juice of
- 1 garlic clove, minced
- 1 avocado, mashed
- 1 pinch salt
Directions
- Place lentils, bell pepper, onion, garlic, chili powder, cumin, lemon juice, peanuts, and water in a saucepan.
- Bring to a boil, lower to a simmer and cook covered until lentils are soft, approximately 1 1/2 hours.
- Drain any excess water and cool for at least 15 minutes.
- Add salt and pepper to taste.
- Add egg, mustard, chili powder, flour, oregano and parsley.
- Mix well.
- Heat 1 Tbs olive oil in a nonstick pan.
- Saute half of the mixture over medium heat until browned.
- Drain on paper towel.
- Repeat with 1 Tbs olive oil and other half of mixture.
- Meanwhile, mix sour cream, lime juice, garlic, avocado, and salt in a bowl.
- Spread some avocado sour cream on a tortilla.
- spoon in some lentil mixture.
- Top with the rapini or spinach.
- Enjoy!
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