Spicy Lentil Tacos (WHAT?! Yes, MORE TACOS!)

/

Adapted from https://www.forksoverknives.com

INGREDIENTS

  • 1 cup uncooked lentils, rinsed and drained

  • 2 large onions, diced (about 2 cups)

  • 2 tablespoons minced garlic

  • ½ jalapeño, diced, seeds removed

  • 3 TBL Penzey’s Bold Taco Seasoning

  • 3 cups vegetable broth

  • 10 (6-inch) corn tortillas

METHOD

  1. I cook my lentils in my Instapot. Cook one cup lentils in 3 cups of vegetable broth. 12 minutes on high and 15 minute slow release. This can be done ahead of time,

  2. Saute the onions, garlic, and jalapeño in a saucepan over medium heat, stirring frequently, until the onions start to turn brown and translucent, about 8 minutes. Add water 1 to 2 tablespoons at a time as needed, to keep the vegetables from sticking to the pan. (using my new pan from https://fromourplace.com/products/always-essential-cooking-pan there is NO sticking involved)

  3. Add the cooked lentils and taco seasoning to the saucepan.

  4. Mix well. Reduce the heat to low, cover, and simmer for 5 to 7 minutes.

  5. Heat corn tortillas in nonstick pan on high for 1-2 minutes each side.

TOPPINGS

  • shredded lettuce

  • diced avocado

  • pico de gallo

  • shredded jicama