Description
They’re hearty, beautiful and will please a group of vegetarian and meat-eaters. Dig into a plate of these colorful lentil tacos.
Ingredients
Scale
- 2 Tbsps extra virgin olive oil (or avocado oil, canola oil)
- 1 cup red lentils
- 1/2 cup quinoa
- 3 1/2 cups vegetable or chicken broth
- 2 cloves garlic (minced)
- 2 1/2 tsps chili powder*
- 1 1/2 tsps ground cumin*
- 1/4 tsp paprika*
- 1 tsp dried oregano*
- 1 pinch salt
- 1 pinch black pepper
Toppings
- red bell pepper (diced)
- cilantro
- onion (diced)
- salsa
- shredded cheddar cheese
- sour cream
- guacamole
- limes
- lettuce or mixed greens
Instructions
- In a large pan over medium heat, add olive oil (or avocado oil, or other preferred oil), lentils, quinoa, and toss to coat.
- Add in diced onions and 1 cup of broth. Allow to simmer for about 5-7 minutes, until onions are transparent. Stirring frequently.
- Add remaining 2 1/2 cups broth. Cook for about 20 minutes or until lentils are tender and quinoa thoroughly cooked. Stir occasionally. Make sure liquid doesn’t completely evaporate. Add more broth or water as needed.
- About 10 minutes into cooking add chopped garlic and seasonings. (If you have a fajita/taco seasoning packet that you normally use, feel free to use that here instead of the seasonings listed above.) Stir.
- Adjust seasonings to taste.
- Remove from heat and serve with desired tortillas and favorite toppings. Enjoy!
Notes
*If you have a fajita/taco seasoning packet that you normally use, feel free to use that here instead of the seasonings listed.
**This dish can easily be made gluten and diary free using gluten free tortillas and dairy free cheese
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Category: Main