Lentil Tacos

🛒 Ingredients

• Brown Lentils 50 g · 178 kcal
• Olive Oil 5 g · 44 kcal
• Yellow Onion 30 g · 12 kcal
• Garlic 6 g · 9 kcal
• Tomato Paste 15 g · 12 kcal
• Vegetable Broth 100 g · 5 kcal
• Chili Powder 3 g · 9 kcal
• Ground Cumin 1 g · 4 kcal
• Smoked Paprika 1 g · 3 kcal
• Dried Oregano 1 g · 1 kcal
• Corn Tortillas 60 g · 126 kcal
• Shredded Lettuce 20 g · 3 kcal
• Fresh Salsa 30 g · 10 kcal
• Fresh Cilantro 5 g · 1 kcal

👨‍🍳 Instructions

1. Rinse the lentils thoroughly. In a medium saucepan, combine the rinsed lentils with 2 cups of water and bring to a boil; then reduce heat and simmer for 15-20 minutes, or until tender but not mushy.
2. While lentils are cooking, heat olive oil in a large skillet over medium heat. Add diced onion and cook until softened, about 5 minutes, then add minced garlic and cook for another minute until fragrant.
3. Drain the cooked lentils and add them to the skillet with the onion and garlic. Stir in the tomato paste, vegetable broth, chili powder, ground cumin, smoked paprika, and dried oregano. Mix well to combine.
4. Simmer the lentil mixture for 5-7 minutes, stirring occasionally, until most of the liquid has been absorbed and the mixture is thick and flavorful, resembling taco meat.
5. Warm the corn tortillas according to package instructions. Fill each warm tortilla with the lentil mixture, then top with shredded lettuce, fresh salsa, and a sprinkle of fresh cilantro. Serve immediately.