Lentil Tacos
Serves 4
1 cup Moong Dal Lentils (usually found at Indian Markets). I prefer their texture.
1 small onion, finely minced
5-6 cloves of garlic, finely minced
1 lime, juice & zest
2 teaspoons cumin
2+ tablespoons chili powder, depending how spicy you like it (use less and adjust later, if you're unsure).
1 teaspoon dried oregano
1-1/2 cups liquid; vegetable broth, water or beer! (I usually do half beer, half water if I'm going that route).
Salt & pepper to taste, about 1 teaspoon salt and a pinch or so of pepper.
2 tablespoons canola, olive or your favorite cooking oil.
Your favorite taco toppings.
Corn or flour tortillas.
1. In a medium saucepan, on medium heat, heat up the oil, and add the onions, cooking until soft. Add the garlic and seasonings, cook until fragrant, making sure not to burn the garlic. Add the lentils. Add the broth, zest and lemon juice, bring to a simmer, then drop the heat to low and cover with a lid. Cook for about 20-30 minutes, stirring about every 5 minutes, until the liquid is mostly absorbed and the lentils are al dente, not mushy...this isn't tostada night!
2. While the lentils are cooking, if you have a gas stove, cook your corn tortillas on a direct flame, about 20-30 seconds per side. This method brings out the delicious corn flavor, and toasting them gives them a smoky flavor, plus no extra fat! You could probably broil them on a sheet pan in the over for a couple minutes on each side. Maybe I'll try that someday..or maybe throw them on the grill.. Or cook them how you like. My local grocery store has those cute little street-taco-sized white corn tortillas. I <3 them.
3. Eat those taco's like you normally would eat a taco...loaded up with your favorite toppings. Here are some suggestions, just in case you've never had a taco before:
- Shredded lettuce or cabbage
- Cheddar, Monterrey Jack or Cojita Cheese
- Sour Cream
- Avocado
- Salsa
- Guacamole
- Olives
- Pickled Jalapenos
- Fresh Lime juice
- Tomatoes
- White Onion
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