Lentil Picadillo

• Vegan
• Gluten free

• Produce

  • 8 oz Brown lentils
  • 1 Carrot, large
  • 1 Cilantro
  • 3 Garlic cloves
  • 1 Jalapeno
  • 1 Lime, wedges
  • 2 Tomatoes, about 14 ounces, Medium
  • 1/2 White onion, large
  • 2 Yukon gold potatoes, medium

• Baking & Spices

  • 1/2 tsp Black pepper
  • 1/2 tsp Salt

• Oils & Vinegars

  • 1 1/2 tbsp Grapeseed oil

• Nuts & Seeds

  • 1/2 tsp Cumin

• Bread & Baked Goods

  • 1 Corn tortillas

• Liquids

  • 3 cups Water

Found on thymeandlove.com

Description

Ingredients

• 8 ounces Brown Lentils
• 3 Cups Water
• 2 Medium Tomatoes, about 14 ounces
• 1½ Tablespoons Grapeseed Oil
• ½ Large White Onion, finely chopped
• 3 Garlic Cloves, minced
• 1 Jalapeno, finely chopped
• ½ Tsp Cumin
• ½-3/4 Tsp Salt, or to taste
• ½ Tsp Black Pepper
• 2 Medium Yukon Gold Potatoes, peeled & dice into ¼-1/2 inch pieces
• 1 Large Carrot, diced into ¼ inch pieces
• Warm Corn Tortillas
• Chopped CIlantro
• Lime Wedges

Directions

• Sort and rinse the lentils. Place them in a medium saucepan and cover with the 3 cups of water. Bring to a boil, then reduce heat to low and cover. Cook until done, about 20 minutes. You just want them to be tender, not mushy.
• Meanwhile, remove the core from the tomatoes. Place the tomatoes in a blender and puree. It should be just shy of 2 cups of liquid. Set aside.
• While the lentils cook, this is a good time to chop and prep all the veggies.
• When the lentils are done season with a pinch of salt, drain and set aside.
• In a large deep sided skillet heat the oil over medium heat. Once hot add the onion and saute until soft, about 5 minutes.
• Add the jalapeno and garlic. Stir and cook for 1 minute. Add the cooked lentils and stir everything together. Add the cumin, salt, and pepper. Stir to throughly mix together.
• Pour in the reserved tomatoes puree. Stir together. Add the diced potatoes and carrot. Stir. Bring to boil, reduce heat to a low simmer and cover.
• Cook until the potatoes are nice and tender, about 15-20 minutes. Sitr a few times during the cooking time.
• Garnish with chopped cilantro and a squeeze of lime, if using.
• Serve with warm tortillas.