Lentil Tacos With Avocado Sour Cream |
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Prep Time: 25 Minutes Cook Time: 80 Minutes |
Ready In: 105 Minutes Servings: 6 |
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This recipe started out as an ooops... and ended as a new and wonderful dish! Even my husband, a bona fide meat eater loved it! It is vegetarian, but adapted easily to vegan. Please don't let the long list of ingredients scare you... it's an easy recipe! Cooking times are an estimate.. I don't usually pay attention to the time. Ingredients:
1 1/4 cups dry lentils |
1 green bell pepper, diced |
1 onion, chopped |
2 garlic cloves, minced |
1 teaspoon chili powder |
1 teaspoon ground cumin |
2 teaspoons lemon juice |
4 tablespoons chopped peanuts |
3 cups water |
salt and pepper, to taste |
1 egg, beaten |
1/2 teaspoon dry mustard |
1 teaspoon chili powder |
3 tablespoons flour |
1 tablespoon dry oregano |
1 tablespoon dried parsley |
1 1/2 cups cooked chopped rapini or 1 1/2 cups spinach |
12 corn tortillas |
3/4 cup sour cream |
1 lime, juice of |
1 garlic clove, minced |
1 avocado, mashed |
1 pinch salt |
Directions:
1. Place lentils, bell pepper, onion, garlic, chili powder, cumin, lemon juice, peanuts, and water in a saucepan.
2. Bring to a boil, lower to a simmer and cook covered until lentils are soft, approximately 1 1/2 hours.
3. Drain any excess water and cool for at least 15 minutes.
4. Add salt and pepper to taste.
5. Add egg, mustard, chili powder, flour, oregano and parsley.
6. Mix well.
7. Heat 1 Tbs olive oil in a nonstick pan.
8. Saute half of the mixture over medium heat until browned.
9. Drain on paper towel.
10. Repeat with 1 Tbs olive oil and other half of mixture.
11. Meanwhile, mix sour cream, lime juice, garlic, avocado, and salt in a bowl.
12. Spread some avocado sour cream on a tortilla.
13. spoon in some lentil mixture.
14. Top with the rapini or spinach.
15. Enjoy!
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