How To make Taco Lentils
2 1/3 cups green lentils
rinsed
5 cups water
4 dried ancho peppers
16 ounces tomato sauce
2 teaspoons ground cumin
2 teaspoons chili powder
2 garlic cloves :
minced
4 tablespoons packaged taco seasoning
2 tablespoons chopped onion
Add lentils to water. Bring to a boil and simmer for 30 minutes or until tender, but whole. While lentils are boiling, remove seeds from ancho peppers and cover with boiling water. When peppers are soft, place in a blender or small food processor with a little of the soaking water. Ble nd until pureed. Add remaining ingredients and blend just until mixed. When lentils are finished, place in a deep baking dish. Pour the sauce over the lentils and stir to combine. Cover and bake at 350 degrees for 45 minutes. Roll in flour or corn tortillas with desired garnishes (steamed red and green bell pepper slices, onions, jalapeno pepper slices, nonfat cheese, etc.). For lentil mixture only, per 1/8 recipe: 228 calories, 1.0 g fat, 3.6% CFF. Based on a terrific BBQ Lentil recipe from the USA Dry Pea and Lentil Council and introduced to us by Reggie Dwork.
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Key Moments:
0:00 Introduction
0:25 Why you should try red lentil curry
1:15 Prepping ingredients
3:30 Cooking red lentil curry
5:43 Adding finishing touches
5:53 Serving suggestions for red lentil curry
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Lentil Taco Bake - Getting creative with lentils!
Hi friends, today I wanted to share a dish I just made. It’s something I had fun creating with some leftover lentils and some other ingredients I needed to use up. To my surprise it was so delicious!! I had to share this with you. I hope you enjoy all the sounds of cooking in this one.
Here's the ingredients for this recipe:
1/2 onion diced
2-3 handfuls of sweet cherry tomatoes
2 cloves of garlic minced
Olive oil
Salt & pepper to season
Cilantro
1/2 lime-squeeze in the juice as it cooks
8 corn tortillas
Lentils -cooked with cumin chili powder, onions & garlic (upcoming video)
Cheese
Top with avocado, chopped cilantro and salsa
If your curious I am using a 8x13 Le Creuset baking dish -My Favorite!
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Easiest Taco Meat Replacement Using Lentils!
1 cup dried lentils = 1 pound ground beef
SMASH TACOS | The BEST LENTILS DISH EVER
Today’s episode we’re making the BEST Lentil Dish ever, Smash Lentil Tacos! I’ve been making these for some time now, inspired by the smash burger craze but TACOS and plant based. Happy to finally be able to share this recipe and hope you get to make these part of your regular meal or snack time rotation. You got this and you won’t regret it. Smokey, meaty, crunchy and absolutely delicious. This is one for the whole fam. Follow along for the quick and easy prep and method and the full list of ingredients and links below.
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The BEST Smash Lentil Tacos
1 Cup DRIED Lentils, washed, rinsed and drained. (green, brown or black lentils work)
1 can plum tomatoes
2 1/2 Cups water
1 Onion, diced.
2 Shallots, diced.
4 cloves garlic, minced.
3-4 TBS Olive Oil (optional) Steam sauté if you prefer with a bit of broth or water
2 TBS Chili Powder
2 TBS Cumin
1 tsp Onion, granulated.
1 tsp Salt, kosher
1 tsp Black pepper
Handful tortilla chips, crushed.
1 ½ Cups Shredded Smoked Vegan Cheese, (Optional)
1 Pack small to medium sized tortilla wraps or soft taco shells
1 Head Lettuce, shredded.
Pico De Gallo/Salsa:
2 tomatoes, diced.
½ red onion, diced.
Handful, Cilantro/Coriander, rough chop
2 limes, juiced.
Jalapeno Diced, optional.
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