I’ve been on a mission to clean out my pantry and freezer. Like why do I have 5 bags of frozen broccoli and 10 cans of fire-roasted tomatoes?? (Just to name a few ;). Seriously, I’m a borderline food hoarder over here lol. That’s where these lentil tacos come in. I think I bought a bag of green lentils for a soup, but since 95 degrees is hardly soup weather I needed another way to eat my lentils. A quick google search led me to all kinds of lentil taco recipes. I decided on this quick and easy recipe from Taste of Home (with a few minor changes) and it did not disappoint! Tasted like a taco – or taco salad in my case. Of course, if I was eating dairy I would have totally added cheese and maybe some greek yogurt or sour cream. Perfect for a meatless dinner (that’s high in protein), meal prep, or a quick lunch. Enjoy!
Lentil Taco Salad
1 tsp extra virgin olive oil
1 tbsp dried minced onion
1/2 tsp garlic powder
1 cup dried lentils, rinsed
1 tbsp chili powder
2 tsp ground cumin
1 tsp dried oregano
2-1/2 cup reduced sodium chicken stock
1/2 cup salsa
1. In large skillet, heat oil over medium heat. Add lentils and seasonings. Cook and stir 1 minute or until spices have bloomed.
2. Stir in chicken stock. Cover and reduce heat. Simmer until lentils are tender, 25-30 minutes.
3. Remove lid and add in salsa. Cook, uncovered, until mixture is thickened, about 5 minutes. Serve with desired toppings – lettuce, tomato, guacamole, salsa, cheese, sour cream or in taco shells.
*adapted from Taste of Home
