Lentil Taco Cups Food

TASTY LENTIL TACOS

Steps:

• In a large nonstick skillet, heat oil over medium heat; saute onion and garlic until tender. Add lentils and seasonings; cook and stir 1 minute. Stir in broth; bring to a boil. Reduce heat; simmer, covered, until lentils are tender, 25-30 minutes. , Cook, uncovered, until mixture is thickened, 6-8 minutes, stirring occasionally. Mash lentils slightly; stir in salsa and heat through. Serve in taco shells. Top with remaining ingredients.

LENTIL TACO MEAT

Steps:

• In a large skillet, heat olive oil and stir fry the onion until fragrant - about 1 minute.
• Stir in cooked, drained, canned brown lentils and cauliflower rice and stir fry for 1 minute.
• Stir in spices: cumin, garlic powder, paprika, oregano, salt chili powder.
• Stir in tomato paste, vegetable broth, and vegan Worcestershire sauce.
• Reduce heat, simmer for 5-6 minutes or until the mixture thickens. The longer you cook the lentils, the thicker and dryer the sauce will be. For a smoother sauce, stop heat around 3-4 minutes.
• Serve hot in my vegan, gluten-free flatbread recipe and follow my vegan, lentil taco recipe for filling tips!

LENTIL TACO CUPS

Steps:

• Preheat oven to 425°. Press warm tortillas into 12 greased muffin cups, pleating sides as needed. In a large bowl, combine the lentils, pico de gallo, enchilada sauce and taco seasoning. Stir in 1-1/2 cups cheese. Divide lentil mixture among cups. Sprinkle with remaining cheese., Bake until heated through and cheese is melted, 12-15 minutes. Meanwhile, for the crema, combine sour cream, cilantro, lime juice and sea salt. Serve cups with crema, lettuce, olives and tomatoes.

TASTY LENTIL TACOS

Steps:

• Heat oil in a skillet over medium heat; cook and stir onion and garlic until tender, about 5 minutes. Mix lentils and taco seasoning into onion mixture; cook and stir for 1 minute.
• Pour chicken broth into skillet and bring to a boil. Reduce heat to low, cover the skillet, and simmer until lentils are tender, 25 to 30 minutes.
• Uncover the skillet and cook until mixture is slightly thickened, 6 to 8 minutes. Mash lentils slightly; stir in salsa.
• Serve about 1/4 cup lentil mixture in each taco shell.

LENTIL TACOS

Steps:

• Combine ancho chile powder, cumin, coriander, oregano, salt, and fennel in a small bowl.
• Heat oil in a large skillet over medium-high heat. Cook onion and garlic, stirring occasionally, until lightly browned, about 3 minutes. Add spice mixture and cook, stirring, until toasted, about 30 seconds.
• Reduce heat to medium and add cooked lentils, tomato paste, a few splashes of water, and chipotle peppers. Cook, mashing lightly with a fork and adding water if necessary, until lentils are heated through and hold together, about 5 minutes. Season with additional salt if needed and adobo or hot sauce.
• Lightly toast tortillas in a cast-iron skillet over medium heat. Spread about 1/3 cup filling down center of each tortilla. Top with lettuce, tomatoes, and cilantro. Serve with guacamole and lime wedges.

LENTIL TACOS

Steps:

• In large skillet, saute onion and garlic oil until onion is tender.
• Add lentils, chili powder, cumin, dried oregano, and coriander, stir and cook for approximately one minute.
• Add broth and bring to a boil.
• Reduce heat, cover and simmer for about 30-35 minutes until the lentils are tender.
• Uncover and cook for approximately 8 minutes, slightly mash lentils, and stir in salsa.
• Place lentil taco meat in taco shells and top with shredded lettuce, shredded cheddar, fresh chopped tomato, and sour cream.