Lentils, the Little Engine that Could.

I don't expect you to get excited about lentil tacos.  I don't expect anyone to get excited about them. What is to get excited about a humble brown bean?  They are just kind of blah and plain.   But if there's no meat in the house and you need to make some kind of dinner in a flash, lentils can be a life-saver.    They take to all sorts of flavors and cook up in 15 minutes without need for soaking ahead of time.  I have a few lentil go-to dishes for dinner: a warm lentil skillet with bacon, a lentil soup, a lentil salad with crunchy things added and a sharp vinaigrette.  And recently I came across this recipe for a lentil taco and I was intrigued.

This idea for lentils as a taco filling came from Pam Anderson's How to Cook without a Book, Meatless Meals.  It seemed like a reasonable preparation to me.  Lentils cooked like a spicy chili, but with more of a taco flavor than a chili flavor and reduced a bit more to thicken up.  The filling then gets scooped in a warm tortilla and when topped with all the yummy garnishes you like on a taco.

I won't say it exactly copies a spicy beef or chicken, but it approximates it enough to fool the mouth, especially when combined with all the toppings and the tortilla.   It is kind of like a spicy bean dip.

I'm linking you to the recipe here and encouraging you to give it a try.  I will say I doctored her spices a bit.   So... drop the oregano from the recipe and instead add 1 teaspoon of ground coriander and a good healthy pinch of cayenne.  And, after everything has simmered together, finish it with a light splash of cider vinegar (trust me!)    Check for salt and warm up those tortillas.

As far as toppings go, I did a cabbage slaw.  This is nothing but bagged shredded slaw mix, seasoned with salt and pepper and, yes again, tossed with some vinegar, but this time rice vinegar to taste.  This will give you a bright crunch to balance the spicy lentils  And now you have cabbage and lentils, this is shaping up nicely in terms of a nutritious taco.

I also like some chopped fresh cilantro and some hot sauce too.  Pico de gallo would also be nice.  Husband added some shredded cheese because that's how he rolls.  Whatever you like on tacos is what you should put on them.   Guacamole adds good fat and nutrition!

These are even better the next day after the spices and flavors have melded.  Also, you can roll up lentils and cheese in a flour tortilla and bake it until melty and warm to make a baked burrito.  First cover with foil and then remove toward the end so it gets toasty.  Serve with sour cream and garnishes of your pleasing.  This makes a damn good bean burrito.  You will like this recipe more than you think you will. 

And no animals were harmed in the making of this segment.