Makes 3 servings
Who doesn’t love tacos? The lentil filling for these romaine lettuce tacos can be enjoyed warm or cold according to your preference. If you’re looking for something a little heartier, feel free to try gluten-free, corn-free tortillas instead. For an extra kick, this recipe would pair well with the Spicy Lime “Vinaigrette” on page 388 or even the Mint Tahini Sauce on page 390.
1 cup diced onion
½ cup vegetable broth (see Tips)
1 cup diced mushrooms (optional)
4 garlic cloves, minced
3 cups cooked lentils (see Tips)
1 teaspoon poultry seasoning
½ teaspoon chili powder
1 teaspoon cumin
½ teaspoon paprika
½ teaspoon chipotle powder
¼ teaspoon honey or maple syrup (optional)
½ teaspoon sea salt
¼ teaspoon cayenne (optional)
2 heads romaine or butter lettuce
OPTIONAL TOPPINGS
1 cup cherry or grape tomatoes, sliced
1 avocado, sliced
½ cup chopped cilantro
½ cup sliced radish
½ cup shredded red cabbage
½ cup shredded carrots
3 lime halves
1 ripe jalapeño, thinly sliced
Sauté the onion in 2 tablespoons of vegetable broth over medium-high heat for approximately 5 minutes until tender. Continue to add vegetable broth by the spoonful as needed to prevent sticking.
Add the mushrooms, garlic, lentils, poultry seasoning, cumin, paprika, chipotle, honey, and sea salt to the sauté pan. If spiciness is desired, add the cayenne as well. Continue to cook everything over medium-high heat for 5 minutes or until the mushrooms are tender and cooked through.
Serve the lentil mixture in individual romaine leaves as “taco shells” and top with any or all of the optional toppings.
TIPS:
• The Liver Rescue Broth found on page 368 can be used for this recipe, or you can use store-bought. As in the previous recipe, make sure it doesn’t contain canola oil, citric acid, natural flavors, or other sneaky additives. Water can also be substituted when vegetable broth is unavailable.
• Brown or green lentils work best for this recipe. Prepare 1 cup of dried lentils according to the directions on the packaging.
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