Fully Loaded Lentil Tacos

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Mexican food is so delicious, colourful and fun to make. From nachos, tacos, and burritos to margaritas and Mexican hot chocolate I don’t think there’s anything Mexican that I don’t like. And the food seems to suit every possible occasion. Beer and nachos to watch the game? Chips, salsa and margaritas for girls night? easy finger food for a potluck or appetizer for a barbeque? Breakfast burritos? lunch burritos? dinner burritos? snack…? you get the idea:) There’s hardly a time when an overloaded plate of something Mexican is not appropriate.

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Growing up I loved tacos, so I decided to try and make a healthy version. These tacos are so good and good for you! Homemade salsa and guacamole, soy yogurt, lettuce, and shredded vegan cheese all piled on top of spicy lentil mash and seasoned with homemade taco seasoning.

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Served with Spiced red rice

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Ingredients

  • 12 taco shells
  • Lentil Mash (recipe below)
  • Guacamole (recipe below)
  • Salsa (recipe below)
  • Soy yogurt
  • 1 bunch Green onions, chopped
  • 1 red or green chili, chopped
  • 1 cup shredded vegan cheese
  • 1 cup chopped iceberg lettuce
  1. Put the chopped onions, chili, lettuce, and vegan cheese onto small plates or bowls for toppings
  2. Fill each taco shell with 3-4 tbsp lentil mash, and top with guacamole, salsa, yogurt, cheese, onions, chilis and lettuce.
  3. Serve with Spiced Red Rice

Lentil Mash

  • 180 g red lentils (uncooked)
  • 2-3 tbsp olive oil
  • 2 onions
  • 2 cloves of garlic
  • 2 carrots
  • 1 stalk celery
  • 200ml of red wine
  • 1 tsp agave syrup
  • Salt
  • Pepper
  • Oregano
  • 4 chopped tomatoes

Homemade Taco Seasoning

  • 1 tablespoon chili powder
  • 1/4 teaspoon red pepper flakes
  • 1/4 teaspoon dried oregano
  • 1/2 teaspoon paprika
  • 1 1/2 teaspoons ground cumin
  • salt and pepper to taste

Directions

  1. Mix all ingredients for the taco seasoning and set aside.
  2. Rinse the lentils, and wash and peel the onions, carrots, garlic and celery
  3. Heat the oil in a frying pan.
  4. Finely chop the onions and garlic and sauté in the frying pan for about 5 minutes.
  5. Grate the carrots and dice the celery and add both to the frying pan. Let everything cook for another 5-10 minutes
  6. Add the lentils and tomato paste, let cook for 2-3 minutes and then add the red wine and chopped tomatoes.
  7. Add agave, salt, pepper, oregano, and taco seasoning and let cook for 20-25 minutes.
  8. Transfer into a big bowl, and mix with a handheld mixer (or food processor) for a finer consistency.

While the lentil mixture is cooking, prepare the guacamole and salsa

Guacamole 

  • 2 large avocados
  • 1 lime
  • 1 small white onion
  • 1-2 cloves of garlic
  • 1/2 tsp cumin
  • 1/2 tsp cayenne pepper
  • salt and pepper to taste

Directions

  1. Peel and seed the avocados, put them in a bowl, and mash them with a fork
  2. Mix in the remaining ingredients

Salsa

  • 4 large tomatoes, chopped
  • 1 medium size red onion
  • 1/2 cup chopped parsley
  • 2 green onions
  • 1 small chili pepper, chopped
  • 2 tbsp tomato paste
  • 1 tbsp olive oil
  • 1/4 tsp paprika
  • 1/4 tsp chili powder
  • salt and pepper to taste

Directions

  1. Mix the tomato paste, olive oil, paprika and chili powder in a small bowl or mug and set aside.
  2. Chop the tomatoes, onions, parsley and chili pepper and mix all in a medium sized bowl
  3. Add the olive oil and tomato paste mixture and stir it in until everything is well mixed
  4. Season with salt and pepper