Spicy Lentil Tacos

This one’s adapted from Epicurious. Its another super easy one, it takes about 30 minutes to cook, but it is almost all down time which you can spend drinking sangria with your buds!

 

Tablespoon EVOO

½ onion

2 cloves garlic

1 large king oyster mushroom (or like 4 button mushrooms)

1 teaspoon kosher salt

1 tablespoon taco seasoning (or just use cumin, allspice, chili powder, and onion powder)

2 ½ cups veggie broth (we use ‘better than boullion’)

1 cup dry brown lentils

 

Hard taco shells

Diced tomatoes (canned is fine)

Jalapeño pepper (diced)

Lettuce (chopped)

Sour cream

Cheddar cheese

Your favorite hot sauce!

 

Ok, here we go…

Dice the onion, garlic and mushrooms into very small pieces. Heat up a pan with the EVOO and sauté them with the salt and seasoning until the onions are soft and turning golden. I like to use a wok because it keeps all the ingredients in one small spot at the bottom of the pan. Then add the dry lentils, and fry for about a minute, just to warm them up.

Now, add the 2 ½ cups broth into the pan, turn down the heat to a simmer, and cover, stirring occasionally. It will take about 30min for the lentils to soften, so I recommend you use this time to make our sangria recipe.

Now, 30 minutes later, the lentils are all soft and you’re drinking sangria! Use your wooden spoon to mash up some of the lentils so it becomes sort of like a paste.

We like to put the lentils into hard shells, and then have bowls with diced tomatoes, diced jalapeños, chopped lettuce, sour cream, and cheese. Then people can choose what they want to put on their delicious tacos.

I know this recipe sounds real simple (it is), and a bit boring, but I promise there’s a lot of good flavour in them. As a bonus, you can try your own taco seasoning recipe – post it the comments!