It’s been awhile since I’ve done a post! It’s good to be back! Back with a fun, healthy taco dish that your family will love. It’s a bit of a twist on the traditional ground beef, pinto bean cheesy taco, this one has a mediterranean feel! The best part, it literally takes at most 20 minutes to make, so if you are having one of THOSE days, which let’s be honest happens to me about 4 out of the 7 days a week, this meal is a perfect go to.
Lentil tacos are rich with protein, low in fat, full of flavor, color and taste. Look at all the colors! (Sigh) It just makes you feel good to eat something rich in color, you know what I mean?
You definitely feel full, but a satisfied full, not “I’m going to burst if I don’t lay down” full. And for you readers who eat meat, which is most of you, you won’t even know you are missing it! So make it a “meatless Monday” or “forget the meat Friday”! You’ll love it.
- bag of corn tortillas
- 1 pkg. Lentils. or 1 c dry lentils, cook according to package directions
- 1/2 tsp. garlic
- 1 yellow pepper
- 1 red pepper
- 1 lime
- 1/2 T cumin
- 1/2 tsp. salt
- cherry tomatoes
- feta cheese
- lime juice
If you have dried lentils, cook those first. If you bought Trader Joes ready to go lentils, open and saute in a little olive oil and 1/4 cup water. This will keep the lentil moist.
Finely dice your peppers and add to the lentil mixture. Add your garlic. Add all your spices. Let simmer and cook for 10 minutes or until peppers are soft and lentil are warm. Warm up your tortillas. To keep these moist I wrap them in paper towel and microwave for about 30 seconds.
Plate you tacos. Add lentil mixture, top with diced tomatoes, cut up red cabbage, feta cheese. a dash of lime juice, and avocado.