Lentils, Vegan, Vegetarian

Speedy Lentil Tacos for #meatlessmonday

0 comments
 
Speedy lentil tacos are easy to prepare. Made with quick-cooking red lentils, you can have a wholesome supper on the table in 30 minutes.
Speedy lentil tacos are easy to prepare. Made with quick-cooking red lentils, you can have a wholesome supper on the table in 30 minutes.

Because I love to cook, I know that dinner prep is easier for me than for many. But whether you enjoy cooking or not, those of us responsible for preparing supper likely share a common goal: we want to feed our families, and ourselves, well.

Easier said than done. I’m writing this column in anticipation of next week’s chaos – kids back to school and all of us back to some semblance of routine.

If ever there was a week that you need a quick, healthy meal idea this is it. 

Speedy lentil tacos are easy to prepare. Made with quick-cooking red lentils, you can have a wholesome supper on the table in 30 minutes.
 
Speedy lentil tacos are easy to prepare. Made with quick-cooking red lentils, you can have a wholesome supper on the table in 30 minutes.
 
While the lentil mixture cooks you can prep the taco toppings: grate cheese, shred lettuce or cabbage, grate carrots, dice peppers and slice the avocado. A good assortment of toppings is essential to a good taco, especially when the filling is a soft lentil mixture.
Speedy lentil tacos are easy to prepare. Made with quick-cooking red lentils, you can have a wholesome supper on the table in 30 minutes.

Tip:

  • You can forgo the tortilla shells altogether and use the mixture and toppings for lettuce wraps instead. Both options are delicious.
  • Leftovers can be stirred into soup as a flavourful thickener.
This is a recipe from my friend Kara. She served it to us years ago at one of our memorable child-filled dinner parties. It’s a recipe that suits kids and adults.

Speedy Lentil Tacos

Recipe by Bridget OlandCourse: Lentils, Vegan, Vegetarian
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes
Total time

1

hour 

10

minutes

An easy vegetarian taco filling made with quick-cooking red lentils. Leftovers can be used to thicken soup.

Ingredients

  • 1 Tbsp olive oil

  • 1 cup minced onion

  • ½ cup minced celery

  • 1 clove garlic, minced

  • 1 cup red lentils

  • 1 Tbsp. chili powder

  • 2 tsp ground cumin

  • 1 tsp dried oregano

  • 2 cups vegetable broth

  • ¾ cup frozen corn

  • 3/4 cup salsa

  • ½ cup cooked black beans (optional)

  • ¼ cup chopped cilantro

  • 8 tortilla shells (corn or wheat)

Directions

  • Warm a large pot or saute pan over medium heat and add the oil.
  • When it shimmers add the onion, celery and garlic.
  • Saute until soft and fragrant then add the spices and oregano.
  • Stir to combine then add the lentils and stock.
  • Stir, cover and reduce the heat to medium low.
  • When the lentils are tender remove the lid, add the corn and cook another 5-10 minutes to thicken the mixture.
  • Stir in the salsa and black beans (if using) and cilantro.
  • Serve in warmed tortillas garnished with sliced avocado, grated cheese, shredded lettuce or cabbage, diced peppers, grated carrots and sour cream.
 

Leave a Comment

Your email address will not be published. Required fields are marked *

*