Have you ever heard of lentil tacos? Up until a few years ago, I certainly hadn’t.
I am mostly vegetarian, although I will eat some seafood on occasion. My husband, on the other hand, is most decidedly a carnivore. He is a great sport about eating meatless meals, though. It has certainly been an interesting journey figuring out how to cook for the both of us, but we’ve gotten better and better at preparing meals that work for us.
So, a number of years ago, a good friend of mine, Angela, invited me and my husband over to dinner one weekend. When she told me that the menu was lentil tacos, I was a little unsure of what I would be walking into. I had never had lentils before, at least to my knowledge I hadn’t, much less in tacos. So, I had no idea what to expect.
I didn’t want to be rude though, so I decided to keep an open mind. I’m not what you would call a terribly picky eater, but I’m also not super adventurous.
Unfortunately, my mind wasn’t set any more at ease when we sat down to the table at Angela’s house and two of the main dishes at dinner were lentils and guacamole. Once again, I had never had lentils, and wasn’t sure what to expect there, and I’ve never been big on guacamole. (Blasphemous, I know.)
I hesitantly built my first taco according to what Angela was doing, and much to my surprise, it was amazing. Seriously delicious. Angela said that she had grown up eating lentil tacos, and I am so glad that she chose to share them with us. They have been a staple in our recipe book ever since.
Even my meat eater husband loves them. He says they are quite hearty and filling without the meat. And I love the fact that it’s another source of protein for my own diet. Win-win with these!
Are you ready? Here’s the recipe.
- 1 tsp. cooking oil
- 1/2 of an onion
- 1 clove garlic
- 2/3 c. dried lentils, rinsed (I used green lentils)
- 1 2/3 c. chicken broth (or vegetable if you want them to be true vegetarian)
- 1 pouch Frontera Texas Original Taco Skillet Sauce
- 1 avocado
- 1 tomato
- 1 anaheim pepper
- 1 lime
- Shredded lettuce
- Shredded cheese
- Soft taco tortillas
- Heat oil in a skillet over medium heat; cook and stir onion and garlic until tender, about 5 minutes; mix lentils into onion mixture; cook and stir for 1 minute.
- Pour chicken broth into skillet and bring to a boil. Reduce heat to low, cover the skillet, and simmer until lentils are tender, 25 to 30 minutes.
- Uncover the skillet and cook until mixture is slightly thickened, 6 to 8 minutes. Mash lentils slightly; stir in frontera seasoning packet.
- Scoop out the avocado and mash it up a bit
- Dice the tomato and pepper
- Mix the tomato and pepper into the avocado mash
- Squeeze the juice of a lime into the mixture and mix well
- Once the lentils and guacamole are done, you're ready to go.
- Layer your taco up however you'd like.
- This recipe makes enough lentils for my husband and I to do this two nights in a row.