Friday Feast: Lentil Tacos
My friend Irene, who had gone all of this past Lent without eating meat, is a pro at veggie dishes, especially main dishes. For our vegetarian potluck a couple of weeks ago, Irene brought lentil tacos, which were quite awesome. I honestly don’t think I thought much of whether or not they had meat… they still had that “taco” taste, which was all that really mattered.
Irene’s Lentil Tacos, adapted from A Couple of Cooks
1 1/4 cups brown lentils (8 ounces)
one red onion
2 cloves garlic
1 tablespoon olive oil
about 3 1/2 tablespoons taco seasoning mix
about 1 1/2 tablespoons ketchup
whole grain tortillas
toppings of your choice (lettuce, arugula, tomatoes, cheese, salsa, sour cream, olives)
- In a medium sauce pan, bring 1 3/4 cups salted water to a boil. Add 1 1/4 cup lentils, cover and reduce heat. Simmer covered for about 20-25 minutes, until most of the water has been absorbed.
- Prepare all toppings.
- Finely dice red onion and garlic. Heat about 1 tablespoon of olive oil in skillet, add red onion, and saute for about 3 minutes. Add garlic and saute for another minute.
- Turn off the heat and add the lentils. Stir in the taco seasoning mix and about 1 1/2 tablespoons ketchup, to taste.
- Warm tortilla shells before serving, add lentils and toppings… enjoy!