Vegan Lentil Tacos

Of the considerable number of formulas that I've put on this blog, these lentil tacos are my top pick. My I-trust you-will-make-these-first formula, as I am positive about their capacity to prevail upon any hardcore omnivore.

Not exclusively is this feast solid, it's additionally really cheap and brisk to make. A success win in my book. Of the considerable number of subs for ground hamburger, lentils are most likely one of my top choice. They are high in fiber, iron and protein and one container gives practically the majority of your every day folate needs.

In case you're endeavoring to bring down cholesterol levels have a go at subbing lentils for ground meat/turkey/chicken in your pasta sauces, burgers, and these tacos.

I've made these for some carnivores and everybody requests the formula. What's more, unintentionally, this formula is sans gluten on the off chance that you sub corn tortillas for flour. Vegetarian, without gluten, this dinner satisfies everybody!

Also try our recipe : PAPPARDELLE PASTA WITH PORTOBELLO MUSHROOM RAGU

INGREDIENTS

• 2 cups lentils, cooked (from 1 cup dry lentils)
• 1 white onion, finely diced
• 1 tbsp. olive oil
• 1–2 garlic cloves, minced (What can I say? I’m Italian, I throw garlic into every dish. If that’s weird for you in taco filling, omit it)
• 1/4 cup of vegetable broth
• Corn or Flour Tortillas, for serving
• Taco toppings: shredded lettuce, sliced jalapeños, homemade guacamole

INSTRUCTIONS

1. In a large frying pan over medium high heat, sweat the onion in 1 tbsp. oil. Stir frequently, about 4-5 minutes until the onion is translucent. Add the garlic and spice mixture and cook for another minute or two, stirring frequently. You don’t want to burn the spices just crank up the flavor by cooking them.
2. While you are cooking this, warm the tortillas. You can do this in the oven or microwave. I just place them on the burner behind my frying pan and let them warm up while I cook the filling, this way I don’t have to turn on the oven.
3. Add the lentils and stir to combine. Add the vegetable broth and using a potato masher or fork, gently mash the lentils until they start to look like ground meat. Cook another few minutes until hot. If the lentils start to dry out, add another tbsp. or two of vegetable broth (can also use salsa here)
4. Place a heaping spoonful or two into the taco shell and add your fillings. The filling will make about 10-12 tacos, depending on how stuffed you like them!

Source : bit.ly/2YJbQ55

Read more our recipe : 30-Minute Roasted Garlic Cauliflower Chowder