Monday, March 19, 2018

Lentil Tacos/Burritos

 This is a great meatless option that is universally beloved among our children and grandchildren.

 2 small onions
4 garlic cloves
4 tablespoons olive oil
1 1/ 3 cups dry lentils (green or black)
3 tablespoons taco seasoning
3 1/3 cups chicken broth
4 medium sweet potatoes
4 cups cherry tomatoes
1 big bunch cilantro
1 lime
2 teaspoons honey
4 avocados
3 cups feta cheese
1 1/ 3 cups of your favorite salsa
Corn tortillas, flour tortillas, or hard taco shells

1. Finely chop up onions and garlic.

2. Heat oil in a pot and cook onions and garlic for five minutes, stirring occasionally.

3. Add lentils and 2 tablespoons taco seasoning. Cook and stir for 1 minute.

4. Add chicken broth, bring to a boil, then reduce heat to low, cover, and simmer for about 30 minutes (or until lentils are tender).

5. While the lentils are cooking, chop up the sweet potatoes (leave the skin on) and mix them with a splash of olive oil and the remaining tablespoon of taco seasoning. Spread evenly on a baking sheet and roast in the oven at 400 degrees F (204 degrees C) for about 20 minutes or until they are slightly browned.

6. Meanwhile, cut cherry tomatoes in fourths and chop the cilantro. Combine these in a bowl and drizzle with juice from the lime and the honey. Mix to combine.

7. Open, pit, and slice up avocados and place in a separate bowl. Crumble feta cheese into another bowl.

 8. When lentils are cooked, stir in the salsa.

9. To serve, pile lentil mix,sweet potatoes, tomato/cilantro mix, avocado, and cheese (as desired!) into a tortilla or taco shell.

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