Lentil Tacos

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This is based on my chickpea taco recipe, which we enjoyed the flavor of but my husband found a bit dry and those darn chickpeas kept rolling out of the taco shells!  They were awesome.  I also served these with Fiesta Rice.

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  • 2 cups green lentils, rinsed well
  • 4 cups water
  • 3 Tbsp reduced sodium tamari or soy sauce, or to taste
  • 1/2 Tbsp fresh lemon juice
  • 1 Tbsp chili powder
  • 1/2 Tbsp ground cumin
  • 1/4 tsp ground black pepper
  • 1/2 tsp paprika
  • 1/2 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/4 tsp oregano
  • taco shells (I used the Garden of Eatin’ blue taco shells)
  • shredded lettuce
  • any other taco toppings of your choice

Bring lentils and water to a boil, then simmer, covered for about 40 minutes or until lentils are soft.  If there is still water remaining, drain.  (If you need to add more water, add just a little bit.)

While cooking (if you want to expedite the process), combine tamari through oregano.

Once the lentils are soft, drain if necessary, then mash a bit with a potato masher.  Add seasonings and stir well.  Taste and add additional tamari as needed.  Serve in taco shells topped with lettuce or anything else!

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2 thoughts on “Lentil Tacos

  1. Pingback: This Week’s Menu | Plant Based for Health

  2. Pingback: Taco Slaw | Plant Based for Health

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