Are you getting tired of the same ol taco meat recipe that you’ve been making for years (hopefully mine!). I know I am and I’m definitely ready for a changeup. Today I’m going to show you how to make lentil tacos. They’re a great substitute for ground meat, and If they’re cooked properly (which hopefully ours will be!) they’ll have a similar texture to ground meat. They’re healthy, great for a meatless monday (if you want to participate in that), and they’re way cheaper! So let’s go. #OhMyGarlic

#ProTip
Feel free to add any salsa or cheese if that's up your alley.

Episode

Ingredients

How much are we making?
Servings
+
-
Ingredient
Amount
Brown Lentils
1 Cup
Water
2 Cups
Onion (medium sized)
1
Serrano (or jalapeno)
1
Garlic
2-3 Cloves
Cilantro
A Handful
Vegetable Oil
3 Tablespoons
Lime
1
Avocado
1/2
Taco Seasoning
2-3 Tablespoons
Corn Tortillas
16
Total
11

Steps

  1. Get Started / Prep
    1. Put 2 cups of water in a medium sized saucepan and turn the heat to high. Water is added to sauce pan using measuring cup
    2. While this is heating measure out 1 cup of brown lentils. Place lentils in a colander and rinse checking for any debris such as rocks or rotten lentils. Brown lentils are washed under faucet in colander in sink and checked for debris like rocks.
    3. Once the water has reached a boil pour rinsed lentils into pot. Lentils are scraped out of colander with spoon and into pot of boiling water
  2. Cook the Lentils
    1. Bring the water temperature back up to a boil then as soon as it reaches that point turn it down to a simmer and place a lid on. Lid is placed on simmering lentils
    2. Continue to simmer for 20 minutes then check the firmness of the lentils. They should be tender but still a little firm but definitely not crunchy. If they are crunchy continue to simmer for another 5 mins and check again.(If they still are keep doing this step and add more water if it looks dry) Spatula is used to stir lentils while the rehydrate in pot
    3. Now drain the lentils. Pot of lentils is dumped into colander and drained over sink
  3. Cut Up Veggies
    1. Chop up 1 medium sized onion and a serrano or jalapeno pepper. Save some of the onion for topping our tacos. Onion is chopped with chef's knife on wooden cutting board Serrano is chopped with chef's knife on wood cutting board
    2. Peel the garlic and put into a press or mince it. Peeled garlic gloves sit on cutting board next to chopped serrano pepper and onion
    3. Chop up some cilantro for topping as well. Cilantro is chopped with chef's knife on wood chopping board. Piles of chopped serrano pepper and onion can be seen.
  4. Saute Everything
    1. Heat a large sized saute pan and add vegetable oil. Vegetable oil is squeezed from bottle around non-stick skillet
    2. Add onions and pepper. Chopped onion and serrano pepper is added to oiled non-stick skilled to saute
    3. Cook until the onions are translucent and the peppers are bright green, then add the garlic and cook for another minute. Onion turns translucent in non-stick skillet with chopped serrano pepper Garlic is minced with garlic press into non-stick skillet
  5. Seasoning
    1. Now add 2-3 tablespoons of taco seasoning (recipe on other video?) and stir sauteing for another minute. Taco seasoning is added to skillet mixture
    2. Next add the drained lentils and stir all the seasoned onions and peppers in and add ¼ cup of water to help evenly spread the seasonings. Boiled lentils are added to taco seasoning, onions, and serrano peppers in skillet
    3. Cook until the mixture has thickened about 3-5 minutes, then remove from the heat. Large spoon is used to stir thicken lentil mixture in skillet
  6. Tortillas / Plating / Munch
    1. Now heat tortillas in big pan over medium heat for 30-45 seconds, flipping once. Limes are cut into slices on wooden cutting board
    2. Slice lime and avocado for topping. Corn tortillas are toasted in non-stick skillet
    3. Now plate. Munch. Delicious plate of lentil tacos is assembled with slices of avacado and chopped cilantro on top. Yum!