So my baby girl turned one this weekend. sniff sniff. How did that happen??? In honor of her officially not being an infant anymore, a couple months ago I made a goal to lose those clingy extra pounds that had refused to budge for the last 10 months. I am happy to say, “I DID IT!” Twenty pounds gone! Everyone has been asking how I did it. One of the most important things I did was make sure I ate at least 25 grams of fiber every day. These delicious lentil tacos are packed with fiber. I have a few other favorite ways to work lentils into our menu. Lentil soups, like this Leftover Turkey Lentil Soup are great, but my favorite meal that features lentils is this little darling I am sharing with you today. These lentils can be used in tacos, burritos, mexican lasagna, and even as a “sauce” layer on mexican pizza.
This is a regular at our house and the leftovers make great nacho’s or burritos for lunch the next day. I have learned to go ahead and pull out my big daddy saute pan so I can double the recipe. The original recipe includes a taco seasoning packet, but if you prefer you can make your own. There are lots of great recipes out there like this one from Mel’s Kitchen Cafe. If you are interested in easy ways to get more fiber in your diet, check out my post on High Fiber Meals and Snacks.
1 Tbsp olive oil
1 medium onion, finely chopped
2 cloves garlic, crushed or chopped
1 cup dry lentils, rinsed thoroughly
1 (2.25 oz) package taco seasoning, or equivalent of homemade taco seasoning
2 1/2-3 cups vegetable or chicken broth
Lightly pan fried corn tortillas
Favorite taco toppings, our family likes: cheese, pico de gallo, lettuce, avacodo, olives and sour cream
- Saute onion and garlic in oil until tender.
- Add rinsed lentils, taco seasoning and broth
- Bring mixture to a boil
- Turn heat down to a simmer, cover lentils and let simmer for 30-35 minutes
- Uncover and continue to simmer for 8-10 minutes until mixture thickens and lentils are tender.
P.S. If you choose to make homemade taco seasoning for this recipe, I have tried it with smoked paprika and also with regular paprika. I am a huge fan of smoked paprika, but I have to admit in this recipe I preferred the regular paprika.