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Lentil Tacos

One of the reasons tacos are a favorite around our house is the endless possibilities of fresh veggies and toppings that can be added - olives, tomatoes, avocado, greens, caramelized onions and peppers are just a few of our must haves on taco night- making it super easy to eat the rainbow in one sitting. Spanish Pardina Lentils are called for in the recipe however any lentil would work well - canned lentils would cut your prep time in half, getting dinner on the table in less than 20 minutes.

Lentil Tacos

This Recipe is :

Dairy FreeVegan

Serves

4 large tacos

Ingredients

Tacos

  • 1 large onion – cut in half & each half thinly sliced
  • 1 tbsp coconut butter
  •  1 1/2 cups cooked lentils/ (1) 15oz can
  • 1 tbsp tomato paste
  • 1 tsp smoked paprika
  • 1 tbsp chipotle seasoning
  • 1/2 tsp liquid smoke
  • 1/2 tsp salt
  • juice of 1 lime
  • 4 vegan soft tortillas (I used Trader Joe’s Jalapeno)

Toppings

  • handful of greens
  • 1 tomato sliced or cubed

Preparation

  1. Thinly slice each onion half – in a medium pan melt coconut butter over medium heat. Add onion slices, tossing to coat. Cook onions over medium – low heat stirring occasionally for 15 minutes or until onions begin to caramelize.
  2. Meanwhile, in a medium sauce pan add lentils through liquid smoke – simmer over medium/low heat for 10 minutes. Just prior to assembling tacos stir in salt & lime juice.
  3. To assemble tacos, create a base layer of greens in the tortilla, then add your tomatoes & top with lentils and caramelized onions.

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