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.
- 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.
Speedy Lentil TacosCourse: Lentils, Vegan, Vegetarian
An easy vegetarian taco filling made with quick-cooking red lentils. Leftovers can be used to thicken soup.
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)
- 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.