Spiced Lentil Tacos (Vegetarian) |
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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 6 |
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This is a great recipe for those who want a vegetarian meal without fake meat . This delicious and simple recipe is from Chef Jennifer Iserloh of New York City (aka Skinny Chef ) and was printed in this month's Self Magazine (February 2009). Following the recipe results in an al dente lentil with a little chew to mimic the texture of ground beef. If you want a softer lentil, you can cook them about 15 minutes longer (in step 1) with added broth until soft. Ingredients:
1 tablespoon olive oil |
1 cup finely chopped onion |
1 garlic clove, chopped |
1/2 teaspoon salt |
1 cup dried brown lentils, rinsed |
1 (2 1/4 ounce) package taco seasoning |
2 1/2 cups vegetable broth |
1/2 cup nonfat sour cream or 1/2 cup fat-free greek yogurt |
1/2-1 chipotle chile in adobo, finely chopped (can omit and just serve with hot sauce) |
2 teaspoons adobo sauce |
8 taco shells |
1 1/4 cups shredded lettuce |
1 cup chopped tomato |
1/2 cup shredded reduced-fat cheddar cheese (2 percent) |
Directions:
1. Heat oil in large skillet over medium-high heat. Cook onion, garlic and salt until onion begins to soften, 3 to 4 minutes. Add lentils and taco seasoning. Cook until spices are fragrant and lentils are dry, about 1 minute. Add broth; bring to a boil. Reduce heat, cover and simmer until lentils are tender, 25 to 30 minutes.
2. Mix sour cream, chile and adobo sauce in a bowl. Uncover lentils and cook until mixture thickens, 6 to 8 minutes. Mash with a rubber spatula.
3. Spoon 1/4 cup lentil mixture into each taco shell. Top with 2 heaping teaspoons sour cream mixture, lettuce, tomato and cheese.
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