Lentil Tacos Food

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.

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.

EASY, INEXPENSIVE LENTIL TACOS

Steps:

• Dump everything in a medium pot and bring to a boil.
• Turn down the heat to a little lower than medium and cook covered (just like rice) until done. I usually stir every 5-6 minutes, but you probably don't need to once the spices are mixed!
• Use just like regular taco filling.

SPICED LENTIL TACOS (VEGETARIAN)

Steps:

• 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.

SPICED LENTIL TACOS

Steps:

• 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.

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.

EASY LENTIL TACOS

Steps:

• Mix all ingredients into a medium pot and bring to a boil over high heat. Lower heat to a medium-low heat and cook covered for approx 50 minutes stirring after 25 minutes Let stand 15 minutes. Rice and lentils should be tender.
• What I like to do is put pot back on burner for a few minutes after it has sat and kind of mash lentils into the rice. This gives it a creamier texture. This can also be done when you are ready to reheat at a later time. Just reheat in pan and lentils will mash as you stir.

VEGETARIAN BEAN AND LENTIL TACOS

Steps:

• Heat oil in a large pan over a medium heat.
• Add in the shredded carrots, zucchini, chopped onions and the garlic powder.
• Stir for a minute two before reducing the heat and letting them sweat for about 5 minutes, stirring occasionally.
• Add the lentils, mushrooms and fajitas seasoning and cooking, stirring often, over medium heat for another five minutes.
• Meanwhile, put the taco shells in the oven to cook through. The ones that I buy take about 5 minutes so this can be done while the lentils and mushrooms are cooking down.
• Stir the refried beans into the vegetable and lentil mixture until everything is combined and the beans are just warmed through.
• Spoon the lentil and bean mixture into the taco shells and top with shredded cheese.
• Add any of the other toppings you may enjoy and eat as you would a 'normal' taco.

FAMILY FAVE LENTIL TACOS

Steps:

• In large saute pan, heat oil. Add onion, sprinkle with salt, stir & saute until softened. Add garlic & stir.
• Stir in taco seasoning, oregano & chipotle.
• Add lentils & broth. Bring to a boil, reduce heat & simmer about 30 minutes until lentils are soft & most liquid is reduced. You want saucy, not soupy, lentils.
• Check for seasoning.
• Heat taco shells & fill as desired.