Lentil Tacos

In honour of Cinco de Mayo, a vegetarian meal with mexican flare!

Adapted from Chubby Vegetarian, serves four

1 medium onion, diced
3 cloves of garlic, diced

1 tablespoon olive oil

1 teaspoon cumin

1 teaspoon chili powder

1/2 teaspoon paprika
dash cayenne or chili flakes

5-1/2 ounce can tomato paste

1/2 teaspoon sesame oil

1 cup dry lentils
1 1/2 cups water or vegetable broth

1 tablespoon lime juice
1 tablespoon sugar

1/4 cup sun dried tomatoes, diced

small corn or flour tortillas
old cheddar or jalapeno monterey jack, shredded

lettuce or shredded cabbage

green onion, diced
avocados, sliced
cilantro

sour cream
salsa

lime wedges
hot sauce

To prepare the lentil "taco meat", add the onion and garlic to the olive oil in a saucepan over medium heat. Saute until softened.

Add the spcies and allow to cook for a minute more. 

Add the remaining ingredients and bring up to a boil. Reduce the heat to low and cover. Simmer, stirring occasionally, for 30 to 45 minutes or until all liquid has been absorbed and the lentils are soft. It may be necessary to add more liquid.

While the lentils are cooking, prepare your favorite taco toppings.

 Serve family style, allowing everyone to add there own toppings.

Enjoy!

Amy