Chili Lentils for Tacos
A tasty meatless alternative taco filling! These are always a hit at taco bar potlucks I go to. They taste so much like a meaty filling its crazy!
- 1 pound brown lentils, rinsed (I used green lentils and increased the cooking time)
- 2 tablespoons coconut oil
- 1 yellow onion finely chopped
- 3 garlic cloves, finely chopped
- 1/4 cup chili powder
- 2 tablespoons ground cumin
- 1 can (15 oz) diced tomatoes
- sea salt & pepper to taste
Bring 5 cups of water and lentils to a boil in a covered 12 inch skillet. Reduce heat to medium and cook until the water is almost absorbed and the lentils are just tender about 12 minutes. (Note: I used green lentils and they took 20-25 minutes to cook.) Turn off heat.
Meanwhile, heat the oil in a large skillet over medium heat. Add the onion and cook until tender, about 5 minutes. Add garlic, chili powder, cumin, and oregano and cook until fragrant, about 30 seconds. Add the cooked lentils and canned tomatoes. Reduce heat to medium low and cook until most of the liquid has evaporated, about 5 minutes. Adjust the seasoning, including a generous sprinkling of sea salt and pepper.
Scoop meatless taco filling into an organic corn tortilla that has been warmed and top mixture with taco toppings like salsa, black olives, shredded lettuce, avocado etc.... Enjoy!