Ingredients
- 1/2 Tablespoon olive oil
- 2/3 cup chopped onion
- 1 – 3 cloves garlic, peeled & chopped
- 2/3 cup dry lentils
- 1 2/3 cup chicken or vegetable broth
- 2 – 3 Tablespoons finely chopped hot pepper (or to taste … optional)
- 1 Tablespoon taco seasoning mix (my favorite taco seasoning recipe here)
Instructions
- Heat oil in a medium saucepan over medium heat. Add the onion and saute until soft and translucent and beginning to brown a bit. Add the garlic and peppers and saute for a minute or two longer.
- Stir in the lentils and taco seasoning and cook for another minute. Stir in the broth and bring to a boil, then cover, reduce heat to low and cook until the lentils are just tender (but not mushy), about 25 – 30 minutes.
- Uncover the skillet and cook until the liquid is mostly gone and the mixture is thickened, stirring occasionally. Scoop into taco shells and top with your choice of taco toppings. Enjoy!
Notes
For melted cheesy lentil tacos, put a bit of shredded cheese in the bottom of each taco shell, then about 1/4 cup lentils, then more cheese. Bake at 325 for several minutes (or microwave one or two tacos for 1 minute or so) until the cheese is melted, then add other toppings.
If making vegetarian lentil tacos, use vegetable broth. I also suggest stirring in 2 – 4 teaspoons of nutritional yeast (to taste) for extra umami flavor.
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Keywords: Tacos, Lentils, Beans, Mexican, Onions, Garlic, Vegetarian, Heart healthy