Time for another vegan recipe!
The other night I decided to try and make vegan lentil tacos. This is another recipe out of one of the cookbooks Rob and I got for Christmas (“Isa Does It”). Lentils have become a huge staple in our vegan diet and they have incredible nutritional value on top of being delicious! Lentils contain 18g of protein per cooked cup, are high in fiber content, folate and vitamin B. Plus, they are great at filling you UP, not OUT (which as a woman, I always appreciate).
- 2 teaspoons ground ancho chile (I used regular Chile Powder)
- 1 teaspoon cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 2 teaspoons olive oil
- 1 small yellow onion
- 2 cloves garlic, minced
- Pinch of salt
- 2 1/2 cups cooked brown lentils
- 3 tablespoons tomato paste
- 2 tablespoons hot sauce
- 6 corn tortillas
- Shredded lettuce
- Sliced avocado
First, combine the ingredients for the spice mix.
Then, preheat a large skillet over medium-high heat and the oil. Keep a cup of water nearby; you’ll need it to add splashes as you cook. Saute’ the onion and garlic in the oil with a pinch of salt for about 3 minutes, until lightly browned. Add the spice mix and ross for 30 seconds or so to toast.
Lower the heat to medium, and add the lentils, a few splashes of water, the tomato paste, and hot sauce; use a spatula to mash the lentils a bit as they cook, until they hold together. If you spatula isn’t working to accomplish this, just use a fork. Do this for about 5 minutes, adding splashes of water as necessary if it appears dry. Taste for seasoning; you may want to add more spices or hot sauce.
These were SO good! Definitely going to be a recipe that we will be making over and over. I highly recommend that you try it!