Friday Feast: Lentil Tacos

My friend Irene, who had gone all of this past Lent without eating meat, is a pro at veggie dishes, especially main dishes. For our vegetarian potluck a couple of weeks ago, Irene brought lentil tacos, which were quite awesome. I honestly don’t think I thought much of whether or not they had meat… they still had that “taco” taste, which was all that really mattered.

Irene’s Lentil Tacos, adapted from A Couple of Cooks

Ingredients

1 1/4 cups brown lentils (8 ounces)

one red onion

2 cloves garlic

1 tablespoon olive oil

about 3 1/2 tablespoons taco seasoning mix

about 1 1/2 tablespoons ketchup

whole grain tortillas

toppings of your choice (lettuce, arugula, tomatoes, cheese, salsa, sour cream, olives)

• In a medium sauce pan, bring 1 3/4 cups salted water to a boil. Add 1 1/4 cup lentils, cover and reduce heat. Simmer covered for about 20-25 minutes, until most of the water has been absorbed.
• Prepare all toppings.
• Finely dice red onion and garlic. Heat about 1 tablespoon of olive oil in skillet, add red onion, and saute for about 3 minutes. Add garlic and saute for another minute.
• Turn off the heat and add the lentils. Stir in the taco seasoning mix and about 1 1/2 tablespoons ketchup, to taste.
• Warm tortilla shells before serving, add lentils and toppings… enjoy!