Lentil Tacos

These lentil tacos are a hearty and flavorful twist on a classic dish, packed with protein and spices for a satisfying lunch. The combination of seasoned lentils and fresh toppings makes them a delicious, dairy-free option anyone can enjoy.

Ingredients

• Lentils - 1 cup (200g)
• Vegetable broth - 2 cups (480ml)
• Olive oil - 1 tablespoon (15ml)
• Onion - 1 medium, diced
• Garlic - 2 cloves, minced
• Cumin - 1 teaspoon (2g)
• Paprika - 1 teaspoon (2g)
• Chili powder - 1 teaspoon (2g)
• Salt - 1/2 teaspoon (3g)
• Black pepper - 1/4 teaspoon (1g)
• Corn tortillas - 4 small (about 8-inch)
• Avocado - 1, sliced
• Tomato - 1 medium, diced
• Cilantro - 1/4 cup (15g), chopped
• Lime - 1, cut into wedges

Steps

1. Rinse the lentils under cold water and set aside.
2. In a medium saucepan, heat the olive oil over medium heat. Add diced onion and sauté for about 5 minutes until translucent.
3. Add minced garlic and sauté for another minute until fragrant.
4. Stir in the cumin, paprika, chili powder, salt, and black pepper. Cook for 30 seconds to toast the spices.
5. Add the rinsed lentils and vegetable broth to the saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for about 20 minutes, or until lentils are tender.
6. While the lentils are cooking, warm the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side until pliable.
7. Once the lentils are cooked, remove from heat and assemble the tacos by placing a generous spoonful of lentil mixture onto each tortilla.
8. Top with sliced avocado, diced tomatoes, and chopped cilantro. Serve with lime wedges on the side.

Nutrition

• Calories: 350
• Protein: 15 g
• Carbs: 45 g
• Fiber: 14 g
• Sugar: 2 g
• Sodium: 300 mg
• Cholesterol: 0 mg
• Total Fat: 12 g
• Saturated Fat: 1.5 g
• Unsaturated Fat: 10.5 g
• Water: 0.5 L

Health Benefits

• High in plant-based protein from lentils, supporting muscle health.
• Rich in dietary fiber, promoting digestive health and satiety.

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