Spicy Lentil Tacos
Serves
4
Prep Time
10 minutes
Cook Time
20 minutes
Ingredients
For the lentil taco filling:
1 tbsp extra-virgin olive oil
1 small onion, diced
2 cloves garlic, minced
½ small jalapeño, finely diced
1 tbsp chili powder
½ tsp dried oregano
1 tsp ground cumin
1 tsp brown sugar (optional)
¼ tsp salt (optional)
¼ to ½ tsp cayenne pepper
2 x 14 oz (400 g) cans brown lentils, drained
1 lemon, juiced
2 tbsp tomato paste
2 tbsp water
1 tbsp extra-virgin olive oil
1 small onion, diced
2 cloves garlic, minced
½ small jalapeño, finely diced
1 tbsp chili powder
½ tsp dried oregano
1 tsp ground cumin
1 tsp brown sugar (optional)
¼ tsp salt (optional)
¼ to ½ tsp cayenne pepper
2 x 14 oz (400 g) cans brown lentils, drained
1 lemon, juiced
2 tbsp tomato paste
2 tbsp water
Nutrition
(Per Serving)
Calories
446
Fats
19 g
Protein
16 g
Carbs
60 g
Instructions
- Heat the olive oil in a skillet over medium heat. Add the diced onion, minced garlic, and finely diced jalapeño pepper. Sauté for 8 minutes until soft.
- Add the chili powder, dried oregano, ground cumin, brown sugar (optional), salt (optional), and cayenne pepper to the skillet. Sauté for an additional minute.
- Add the drained lentils to the skillet and cook for 2 more minutes.
- Stir in the lemon juice, tomato paste, and water. Mix well and continue stirring and heating for another 2 minutes.
- Heat the corn tortillas in the microwave or skillet.
- Place a portion of the lentil filling onto each tortilla to assemble the tacos. Top with shredded cabbage, grated carrot, and sliced avocado.
- Drizzle plant-based sour cream over the tacos and sprinkle fresh cilantro leaves. Serve immediately.