Tuesday, January 24, 2012

Spicy Lentil Tacos

These are SO good!  And very easy.  I veganized the recipe from Epicurious.com.  

1 tbsp olive oil
1 cup finely chopped onion
1 clove garlic, minced
1/2 tsp salt
1 cup brown lentils, rinsed
2 1/2 cups of veggie broth
1/2 cup vegan sour cream, optional (I like Vegan Gourmet)
1 tbsp chipotle chili in adobo sauce (I puree the whole can and freeze in 1 tbsp amounts in an ice cube tray.  When frozen, pop into a freezer container.)  You can use half this amount for less heat if you would like.  

Heat oil.  Saute' onion and garlic on a medium-low heat until soft and starting to just caramelize.  Add salt, lentils, and broth.  Bring to a boil, then reduce heat to low and cover.  Cook for 25-30 minutes or until lentils are tender and most of the liquid is absorbed.  If you still have some liquid in your pan, you can turn the heat on medium-high and cook, stirring constantly, until it's mostly absorbed, but you do want a little bit of liquid in there.  Stir in the chili with adobo sauce.  Remove from the heat and stir in the vegan sour cream if you are using it.  I've made it both with and without the sour cream and it's good both ways.  

I prefer to use a soft taco shell for mine and love it with fresh baby spinach, chopped tomatoes, and sliced avocado.  That's good eatin'!  

This recipe yields 8 servings based on using 2 tbsp of taco filling per taco and two tacos per person.  

Calories per serving:  95
Carbs: 15
Fat: 4
Protein: 6
Iron: 11
Calcium: 4

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