Vegetarian Tacos

Tidbits: About a year ago, we discovered a version of this vegetarian taco recipe that we liked, but certainly didn’t love. Since that time, we’ve discovered that we really don’t like adobo sauce which, in fact,  was a key ingredient in the taco recipe. So recently we decided to revisit the original recipe, leave out the chile in adobo sauce, and add some of our own ingredients. The result is nothing short of delicious.

The original recipe recommends using a packet of taco seasoning. However, I excluded this and used my own combination of spices. If you don’t happen to have some of the seasonings that I suggest on hand, then you may wish to use a packet of taco seasoning instead. This is a fairly quick meal and should take about 30 minutes to prepare if the lentils are cooked ahead of time.

Ingredients: 

1 tablespoon olive oil

1/2 an onion

2 cloves of garlic

1 cup dried lentils

1 cube of vegetable bouillon (seasoning used to make vegetable broth)

1 tablespoon Lime juice

Taco Shells

Toppings:

Shredded lettuce

Tomato

Sour Cream

Mexican Cheese

Additional Seasoning:

(These are all guesstimates, so don’t be afraid to alter to your own taste)

1/2 tablespoon turmeric

1/2 tablespoon cumin

1 teaspoon all purpose ADOBO seasoning with pepper

1/2 teaspoon dried basil

fresh cilantro chopped (as much as you like)

ground pepper to taste

1/2 teaspoon of salt

1/2 teaspoon ground white pepper

1/2 teaspoon chili powder

Dash of onion powder and garlic powder

Directions: 

1. Cook the lentils first (1 cup). You can do this the night before if you want an especially fast meal the next day. Boil the lentils in a pot of water for about 25-30 minutes until soft.  Remember, the lentils expand kind of like pasta when cooked, so make sure there’s sufficient water covering them.

2. Drain the lentils in a colander.

3.  Chop the onion (1/2 onion) and mince the garlic (2 cloves). Cook in a large pot with the olive oil for about 5 minutes on medium high heat until the onion is soft and translucent.

4. Mix in the seasoning while you wait along with the lime juice (1 T) and vegetable bouillon (1 cube).

5. Toss in the cooked lentils and add a little bit of water so that the mixture is a little runny, but not floating in water. About 1/4 cup.

6. Cook while alternating stirring and covering. Add a little bit of water at a time to keep the mixture from getting too dry and sticking to the bottom of the pot.

7. Prepare the tomato and other toppings.

8. Mash up the lentil mixture with a fork once the lentils become soft enough to do so.

9. Assemble the tacos and enjoy!

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2 thoughts on “Vegetarian Tacos

  1. This sounds really good! Never thought to use lentils in tacos because I’ve always just used black beans. Do you think i would it be good in burrito form also?

  2. Yeah, Lentils are nice because they have hardly any flavor to begin with, so they really take on whatever you add to them. I think it could be good in burrito form as well, either with the burrito type stuff added (peppers, etc) or as an add on to an already existing burrito. Or with just rice, cheese, and sour cream in a tortilla.

    Another possibility might be to make a hearty guacamole by adding an avocado to it and then adding that to a tortilla with rice, beans, cheese, and sour cream.

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