Tasty Lentil Tacos

Name: Tasty Lentil Tacos
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Mexican
Ingredients: 1 teaspoon canola oil; 1 Tbsp chili powder; 192 grams dried lentils, rinsed; 1 garlic clove, minced; 2 teaspoons ground cumin; 108 grams shredded lettuce; 170 grams 1-1/2 cups shredded reduced-fat cheddar cheese; 160 grams finely chopped onion; 1 teaspoon dried oregano; 260 milliliters salsa; 6 Tbsps fat-free sour cream; 12 taco shells; 149 grams chopped fresh tomato; 588 milliliters chicken or vegetable broth

Tasty Lentil Tacos could be just the gluten free recipe you've been looking for. For $1.84 per serving, you get a main course that serves 6. One serving contains 334 calories, 19g of protein, and 9g of fat. A mixture of ground cumin, cream, lentils, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes approximately 45 minutes. If you like this recipe, take a look at these similar recipes: Tasty Lentil Tacos, Tasty Lentil Tacos, and Tasty Lentil Soup.

Instructions

In a large nonstick skillet, saute the onion and garlic in oil until tender.

Ingredients you will need

Garlic

Onion

Cooking Oil

Equipment you will use

Frying Pan

Add the lentils, chili powder, cumin and oregano; cook and stir for 1 minute.

Ingredients you will need

Chili Powder

Lentils

Oregano

Cumin

Add broth; bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until the lentils are tender.

Ingredients you will need

Lentils

Broth

Uncover; cook for 6-8 minutes or until mixture is thickened. Mash lentils slightly. Stir in salsa.

Ingredients you will need

Lentils

Salsa

Spoon about 1/4 cup lentil mixture into each taco shell. Top with lettuce, tomato, cheese and sour cream.

Ingredients you will need

Sour Cream

Lettuce

Cheese

Lentils

Tomato

Equipment

Frying Pan

Ingredients

Servings:

1teaspoon

canola oil 1Tbsp

chili powder 192grams

dried lentils, rinsed 1

garlic clove, minced 2teaspoons

ground cumin 108grams

shredded lettuce 170grams

1-1/2 cups shredded reduced-fat cheddar cheese 160grams

finely chopped onion 1teaspoon

dried oregano 260milliliters

salsa 6Tbsps

fat-free sour cream 12

taco shells 149grams

chopped fresh tomato 588milliliters

chicken or vegetable broth

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are my top picks for Tacos. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. You could try Goldeneye Gowan Creek Vineyard Pinot Noir. Reviewers quite like it with a 4.9 out of 5 star rating and a price of about 80 dollars per bottle.

Goldeneye Gowan Creek Vineyard Pinot Noir

Made in the style preferred by our founder, Dan Duckhorn, this wine exudes richness, depth, dark fruit and structure. On the palate, it is deep and lush, with layers of wild blackberry and plum pie supported by a streak of acidity that adds definition to the flavors, while drawing the wine to a lingering finish with hints of lavender, pennyroyal, and Asian spices.