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Red Lentil Tacos

Every now and then, we like to have a meatless-Monday to get more plant-based proteins in our diets. Lentils are high in fiber and protein and make for a wonderful meat-substitute. This is a recipe your family will love! (Recipe modified from TheFitchen.com)


INGREDIENTS:

  • 1-1/2 cups water
  • 1 cup dry red lentils
  • 1/2 cup black beans, drained
  • 1/2 cup green bell pepper, finely chopped
  • 1/2 cup yellow onion, finely chopped
  • 3 Tablespoons olive oil
  • 3 cloves garlic, minced
  • 2 Tablespoons tomato paste
  • 1 teaspoon sea salt
  • 1/2 teaspoon paprika
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon red chili flakes
  • 1/4 teaspoon cumin
  • 1/4 teaspoon chipotle powder

Toppings

  • avocado
  • green onions
  • tomato

DIRECTIONS:

Heat oil on medium heat in a large pot. Add the onion and sautè for 3-5 minutes. Add garlic and green pepper and sauté for another 3-5 minutes or until soft. Set aside.

Rinse the lentils in a strainer.

In a separate pot, combine the lentils with the water. Bring to a boil then reduce heat to a simmer. Cook for 10-12 minutes. Drain water and set lentils aside.

Add lentils and black beans to the onion and pepper pot and combine over low/medium heat. Stir in tomato paste and seasonings.

In 4 bowls, arrange the lentils and top with favorite toppings. Enjoy!

 

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