Lentil Taco "Meat"

• Produce

  • 1 cup Brown or green lentils
  • 1/2 Onion, medium
  • 1 tbsp Parsley, dried
  • 1 14 oz can Tomatoes with green chilies

• Baking & Spices

  • 1 tbsp Taco seasoning

• Liquids

  • 2 2/3 cups Water

Found on veggieprimer.com

Description

Ingredients

• 1 cup brown or green lentils
• 1 14 oz can diced tomatoes with green chilies
• ½ medium onion, chopped
• 1 tbs dried parsley
• 1 tbs taco seasoning (or more to taste)
• 2⅔ cups water
• 2 corn tortillas
• 1 tsp fresh lime juice
• ½ tbs taco seasoning
• ⅔ cups lentil taco “meat” (see recipe above)
• 1 ½ cups packed baby romaine, chopped
• 1 tbs chopped red onion
• ¼ cup chopped orange or yellow bell pepper
• 5 grape or cherry tomatoes, sliced in half
• 1 tbs sliced black olives
• ¼ avocado, mashed
• ½ tbs salsa (I like Chi Chi’s mild)
• 1 handful of crispy corn tortilla strips (see recipe above)
• 1 tbs taco sauce (I like the Chi Chi’s brand)

Directions

• Rinse and sort lentils and then place in rice cooker.
• Add remaining ingredients and stir to mix.
• Close lid and cook on white rice setting.
• Midway through cooking (after about 20 minutes) carefully open lid and stir ingredients a few times with a long handled wooden spoon. (Avoid coming into contact with escaping steam.)
• Close lid and continue cooking.
• When the cooking cycle ends, open the lid and stir ingredients a few times and then close and let sit for 10 minutes on the keep-warm setting.
• Carefully transfer ingredients from rice cooker to a large bowl.
• Partially blend the mixture with 3-4 bursts of an immersion blender or place 1-2 cups in a blender or food processor, mix then return to the bowl and stir.
• Use in the place of meat in tacos, salads, burritos and more!
• Stack tortillas and cut in half with a sharp knife or pizza cutter, then cut each half into ¼ inch strips.
• Place strips in a one-gallon plastic bag, drizzle with lime juice and shake in bag to distribute moisture evenly.
• Add taco seasoning to bag and shake until tortilla strips are coated evenly.
• Arrange tortilla strips in a single layer on a pizza screen and place in toaster oven.
• Toast on the darker side of medium for approximately 3 ½ minutes.
• Enjoy as a snack or as a soup or salad topping.
• Stir ½ tbs of salsa into mashed avocado and set aside.
• Arrange baby romaine in a pasta bowl and top with lentil taco “meat.”
• Add chopped onion, pepper, tomato, black olives and top with mashed avocado mixture.
• Sprinkle crispy corn tortillas on top, add a few shakes of taco sauce and enjoy!