Growing up, it was always a treat when tacos were on the dinner menu. Seems like most kids can’t get enough of them! Since I’ve become an adult, I must admit I’ve tended more towards the enchilada or tostada when I’m in the mood for some Mexican-inspired fare. But when I was recently craving the spicy goodness that is the taco, I remembered a great recipe we tried out several years ago using lentils.
We dusted it off, made a few tweaks, and ended up with a marvelous and simple meatless meal! It’s surprising how satisfying the lentils are (even when expecting the traditional ground beef), and how much the homemade seasonings enhance the flavor. Alex actually admitted to liking them more than their meat-filled counterpart (which is saying something since though he eats mainly meatless these days, he’s still very much a meat-lover at heart).
Give them a try – they’re simple enough to prepare for a weeknight meal, but special enough to have everyone looking forward to Taco Night!
- 1¼ cups brown lentils (8 ounces)
- 3½ tablespoons homemade taco seasoning mix
- 1 red onion
- 2 cloves garlic
- 1 tablespoon olive oil
- 1½ tablespoons ketchup
- 8 to 12 whole grain or corn tortillas
- Toppings of your choice: Lettuce, fresh tomatoes, shredded cheese, salsa, sour cream
- In a medium sauce pan, bring 1¾ cups salted water to a boil. Add 1¼ cup lentils, cover, and reduce heat. Simmer covered for about 20 to 25 minutes, until most of the water has been absorbed.
- Mix the taco seasonings. Wash and chop the lettuce and fresh tomatoes, if using.
- Finely dice 1 red onion and 2 garlic cloves. Heat 1 tablespoon olive oil in a skillet; add red onion and sauté for about 3 minutes. Add the garlic and sauté for about 1 minute more.
- Turn off the heat and add the lentils. Stir in 3½ tablespoons of taco seasoning mix and 1½ tablespoons ketchup. Add more seasoning if desired.
- To serve, add lentils to a warmed tortilla and top with lettuce, tomatoes, shredded cheese, salsa, and sour cream. Fold and enjoy!