Smashed Lentil Tacos
This meal is both healthy and delicious, it’s also pretty inexpensive and quick to make. Make some for your family on the weekend, and surely they'll enjoy it. Vegan, gluten-free, these lentil tacos please everyone! Perfect for sharing.
Servings 12 tacos
Ingredients
- 1 qt (1L) low-sodium vegetable broth
- 2 cup (420g) brown lentils, rinsed and picked through
- 2 tsp ancho chile powder
- 2 tsp ground cumin
- 1½ tsp ground coriander
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp smoked paprika
- 3 tbsp liquid aminos (or gluten-free tamari; use coconut aminos to be soy-free)
- 2 tbsp lime juice
- salt and black pepper to taste
- 12 corn tortillas
- shredded cabbage
- guacamole or sliced avocado (optional)
- salsa (optional)
- pepperjack cheese sauce (optional)
Instructions
- In a medium pot, combine the broth, lentils, ancho chile powder, cumin, coriander, garlic powder, onion powder, and paprika. Cover the pot and bring to a boil. Once boiling, crack the lid and reduce the heat to a simmer. Let simmer until the liquid has cooked away, 15 to 20 minutes. Remove from the heat.
- Add the liquid aminos, lime juice, salt, and pepper. Use a potato masher to smash the lentils until they slightly resemble taco meat.
- While the lentils are cooking, you can prepare the tortillas. Heat a large frying pan, preferably cast iron, over medium heat. Place a tortilla in the pan and once the edges begin to curl up(after about 30 seconds), flip and cook for another 30 seconds. Place the heated tortilla on a plate and cover with aluminum foil. Repeat with the remaining tortillas.
- To serve, scoop a bit of the smashed lentils onto a tortilla. Top with cabbage, and add guacamole, salsa, and/or cheese sauce(if using).
