Monday, August 24, 2009

Spicy Lentils Tacos

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We have some leftover corn tortillas from enchilada night, so the logical solution is to continue with our Mexican theme and make some spicy lentils tacos.
  • 1 cup dried lentils, rinsed
  • 1 medium onion, chopped
  • 2 cloves of garlic, minced
  • 3 chipotle chilies in adobe sauce, chopped
  • 2 1/2 cups of vegetable stock
  • 1 tablespoon of chili powder
  • 1/4 teaspoon of garlic powder
  • 1/4 teaspoon of crushed red pepper flakes
  • 1/4 teaspoon of oregano
  • 1/2 teaspoon of paprika
  • 1 1/2 teaspoon of ground cumin
  • juice from 1 lime
  • 1 tablespoon of olive oil
  • salt and pepper to taste
  • 10 corn tortillas
  • salsa (optional)
  • cilantro, chopped (optional)
  • sour cream (optional)
  • grated Mexican cheese (optional)
Saute chopped onions and garlic in olive oil until onions become soft, about 5 to 10 minutes. Add lentils, chipotle chilies, chili powder, garlic powder, crushed red pepper flakes, oregano, paprika, ground cumin and vegetable stock. Bring to boil. Turn heat down to simmer. Cover and cook until the liquid is absorbed, about 25 to 30 minutes. Add lime juice, salt and pepper to taste. Fill tortillas with lentils, salsa, cilantro, sour cream and cheese.

This recipe is inspired by a similar recipe that appeared in Self Magazine awhile ago. The last squeeze of lime really brightens the flavors and keeps it from being too spicy. It's a fun and delicious recipe for a casual no-fuss Mexican dinner.

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