Savory Crimson Lentil Tacos with Cabbage, Cilantro and Cotija Cheese
Course Main Course
Prep Time 10 minutesminutes
Cook Time 15 minutesminutes
Total Time 25 minutesminutes
Servings 5(click to scale)
Calories 390kcal
Ingredients
Taco Filling
4 1/3Tbspfresh cilantrochopped
2clovesfresh garlic minced
1eafresh lime2 Tbsp of juice
2tspcanola oil
3/4cupfresh yellow onionsminced
1Tbspcanned chipotle peppers in adobo sauceminced
2tspchili powder
2tspground cumin
1tsponion powder
1/8tspground black pepper
1/8tspkosher salt
1cuptomato puree
1 1/2cupwater
1/2cupgreen pepperdiced
6ozred lentilsdry
Finished Taco
10eacorn tortillas6 in
10tspcotija cheese
10Tbspcabbageshredded
1eafresh limecut into wedges
Instructions
Taco Filling
Wash all produce prior to prepping. Rinse and drain lentils well. Heat the oil over medium heat in a thick bottomed pot or pan. Once the oil is hot add half of the onion, (reserve the rest for finishing) green pepper, and garlic and sweat for 2-3 minutes. Add the lentils and chipotle pepper and continue to cook everything for another 2-3 minutes. Add all dried spices (except the salt), tomato puree, lime juice and one quarter of the cilantro (reserve the rest for finishing). Add half the water to start and add the rest as needed. Bring the mixture to a boil and reduce to simmer. Cook for 8-10 minutes to reduce most of the liquid and allow the vegetables and lentils to soften completely. Once finished cooking add the salt and mix well.
Finished Taco
In a pan on high heat, heat tortillas on both sides. A little color is more flavor. To build the tacos: for each shell - 1/4 cup filling, 1 Tbsp. cabbage, 1 tsp diced onion, 1 tsp cilantro, 1 tsp crumbled cheese. Serve with one lime wedge for two tacos. Hot sauce recommended, but optional.