Lentil tacos
Lentil tacos
Yields 2 cups of filling
Yields 1 cup salsa
Ingredients
2 cups of mini portobello mushrooms diced
1 cup green lentils - cooked[i]
Spice mix
3 teaspoons tamari
2 teaspoons chili powder
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon cayenne – reduce if you don’t like heat
½ teaspoon cumin
Salsa suggestion
1 cup fresh cranberries quartered
½ jalapeno seeded and finely diced – reduce if you don’t like heat
2 tablespoons sweet onion finely diced
2 tablespoons fresh lime juice – lemon can also be used
1 teaspoon lime zest
⅛ teaspoon Himalayan salt
Pinch of pepper
Garnish
Fresh cilantro finely chopped – optional
Greens – chiffonade
Avocado
Steps
Combine all the spice mix ingredients. Stir until it forms a paste. Set aside.
Combine all the salsa ingredients in a bowl. Let it sit for at least a half hour on the counter to allow the flavours to meld and the fresh cranberries to slightly soften.
Sauté mushrooms- when they are cooked, drain off the liquid (save for a dressing). Add cooked lentils to the pan. Add spice mix to the mushrooms and lentils. Make sure the mixture is well coated. Sauté for a few minutes. Serve warm on a lightly grilled corn tortilla. Top with salsa, a slice of avocado and a little fresh cilantro. If you have extra lentils they freeze well.
[i] Soak the dry lentils overnight. ½ cup dry lentils equals 1 ½ cup cooked. Rinse the lentils well. Put in a pot with enough water to cover. I use purified water for all my soaking and cooking. Bring to a boil - simmer until the lentils are tender. You can also use salt-free canned lentils for this recipe.
