These hearty, spicy lentil tacos have become our new favorite Mexican treat. Whether in a soft shell, hard shell or used as a base for a delicious Tostada or Burrito, this lentil taco meat can't be beat. Give it a try and judge for yourself. I promise you won't be disappointed.
1 cup brown lentils, rinsed and picked over
1 medium yellow onion, diced
3 cloves of garlic, minced
1/2 large bell pepper, chopped (any color)
1 cup sliced mushrooms (any kind)
1 carrot, peeled and sliced
2 ribs of celery, sliced
1-1/2 tbsp chili powder
1 tsp cumin
1/2 tsp smoked paprika
1 tsp oregano
1 bay leaf
2 cups vegetable broth
1 tbsp tomato paste
1 tbsp olive oil
In a large pan heat 1 tbsp olive oil. Saute onion for 3 minutes. Stir
in the garlic, bell pepper, and mushrooms and cook for another 3
minutes. Add in the lentils, carrots,
celery, chili powder, cumin, paprika, oregano, bay leaf, tomato paste
and saute for 1 minute, stirring constantly. Stir in the broth and bring
to a boil. Turn the heat down to medium low and cover. Simmer for 30
minutes, stirring occasionally. If the mixture starts drying out, add
1/4 cup water or broth.
Remove from heat and drain in colander. Remove bay leaf
and return to pan. Lower heat stirring constantly until most of the remaining liquid has been evaporated.
Load up your taco shells, garnish with your favorite toppings and enjoy!
Makes six 1/2 cup servings, which could be used to make 12 tacos, 6 burritos, 6 taco salads, or 6 nacho platters.