Lentil Tacos

These lentil tacos are a nutritious twist on a classic favorite, combining hearty lentils with vibrant Mexican spices. Baked to perfection, they're both satisfying and healthy, perfect for a quick weeknight dinner.

Ingredients

• Brown lentils - 1 cup
• Vegetable broth - 2 cups
• Olive oil - 1 tablespoon
• Onion - 1 medium, diced
• Garlic - 2 cloves, minced
• Bell pepper - 1 medium, diced
• Cumin - 1 teaspoon
• Chili powder - 1 teaspoon
• Smoked paprika - 1/2 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Taco shells - 4 small
• Shredded lettuce - 1 cup
• Diced tomatoes - 1/2 cup
• Avocado - 1 medium, sliced
• Fresh cilantro - 1/4 cup, chopped
• Lime - 1, cut into wedges

Steps

1. Rinse the lentils under cold water and drain.
2. In a saucepan, combine lentils and vegetable broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes until lentils are tender.
3. While lentils are cooking, heat olive oil in a skillet over medium heat. Add diced onion and garlic, sautéing until softened, about 3-4 minutes.
4. Add diced bell pepper to the skillet and cook for an additional 5 minutes.
5. Stir in cooked lentils, cumin, chili powder, smoked paprika, salt, and black pepper. Cook for another 5 minutes to combine flavors.
6. Preheat the oven to 180°C (350°F).
7. Arrange taco shells on a baking sheet and fill each shell with the lentil mixture.
8. Bake in the preheated oven for 10-12 minutes until the taco shells are crispy.
9. Remove from the oven and top each taco with shredded lettuce, diced tomatoes, avocado slices, and chopped cilantro.
10. Serve with lime wedges on the side.

Nutrition

• Calories: 350
• Protein: 15 g
• Carbs: 45 g
• Fiber: 15 g
• Sugar: 4 g
• Sodium: 350 mg
• Cholesterol: 0 mg
• Total Fat: 12 g
• Saturated Fat: 1.5 g
• Unsaturated Fat: 10 g
• Water: 0.5 L

Health Benefits

• High in plant-based protein and fiber, supporting digestive health.
• Rich in vitamins and minerals, including folate and iron, essential for overall health.

Tags