Spicy Lentil Tacos

IMG_4487Hi all– If I had to eat one food every day for a month, I’m pretty sure I it would be tacos.  So many bright flavors scooped up into a tender little tortilla– Yep, I could eat them pretty much every day.  So here’s a new version to us– centered on savory lentils.  I’m thinking these spicy, savory things could go a lot of places–mixed with couscous or rice, into a salad for dinner, worked into a dip…  I think you may be seeing them again here.

1 tab. olive oil
1 medium yellow onion, chopped
2 cloves garlic, minced
1 cup brown lentils
1 pkg. taco seasoning
1 14 oz. can chicken broth
1 cup water
1/2 to 1 chipotle pepper, seeded and minced*
Corn tortillas
condiments– lettuce, chopped tomato, grated cheddar (or cortijo), sour cream, avocado, salsa, cilantro…


Pour the olive oil into a hot pan and add the onion.  Stir and cook for 4 to 5 minutes, until the onion starts to brown.  Add in the garlic and cook another minute.  Then stir in the lentils and taco seasoning until it’s all blended.  Add the chicken broth, water and chipotle and simmer for 25 to 30 minutes until the lentils are tender.

Toast the the tortillas lightly and scoopy those hot lentils across the middle.  Then layer all your favorite fixings.  And eat!

* Add more of less chipotle to meet your own person hot & spicy comfort level.

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