Vegetable and Lentil Tacos

These Vegetable and Lentil Tacos are a healthy and satisfying option for a midnight snack, packed with flavor and nutrition. The combination of lentils and fresh vegetables wrapped in warm tortillas makes for a delightful treat any time of the day.

Ingredients

• Brown lentils - 100 grams
• Water - 300 ml
• Olive oil - 1 tablespoon
• Garlic - 2 cloves, minced
• Onion - 1 small, diced
• Bell pepper - 1 medium, diced
• Zucchini - 1 small, diced
• Corn - 100 grams (frozen or fresh)
• Cumin - 1 teaspoon
• Paprika - 1 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Corn tortillas - 4 small
• Fresh cilantro - for garnish
• Lime - 1, cut into wedges

Steps

1. Rinse the brown lentils under cold water and then combine them with 300 ml of water in a pot. Bring to a boil, then reduce heat and simmer for about 20 minutes, or until tender. Drain any excess water.
2. In a large skillet, heat olive oil over medium heat. Add the minced garlic and diced onion, sautéing until the onion becomes translucent, about 3-4 minutes.
3. Add the diced bell pepper and zucchini to the skillet, cooking for another 5 minutes until they soften.
4. Stir in the cooked lentils, corn, cumin, paprika, salt, and black pepper. Mix well and cook for an additional 3-4 minutes to heat everything through.
5. Warm the corn tortillas in a separate skillet or microwave for a few seconds until pliable.
6. To assemble the tacos, spoon the lentil and vegetable mixture onto each tortilla. Garnish with fresh cilantro and serve with lime wedges.

Nutrition

• Calories: 300
• Protein: 15 g
• Carbs: 45 g
• Fiber: 12 g
• Sugar: 3 g
• Sodium: 350 mg
• Cholesterol: 0 mg
• Total Fat: 8 g
• Saturated Fat: 1 g
• Unsaturated Fat: 7 g
• Water: 0.25 L

Health Benefits

• High in protein and fiber from lentils, promoting digestive health and satiety.
• Packed with vitamins and minerals from fresh vegetables, supporting overall health.

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