Add some flavor and incredible nutrition to your taco Tuesday (and Wednesday, or Thursday...) and reach for the lentils instead of meat!
How often do you eat lentils? If you’re not familiar with the nutritional benefits of lentils then keep reading and maybe you’ll increase your use of lentils in your own home.
We are a meat eating family and I try to add proteins to each meal. Sometimes, I just want a break from eating meat or cooking it. Sometimes all I have is frozen meat and I forgot to thaw it, leaving me scrounging for an alternative. That’s the reason I always try to have lentils on hand, particularly red.
Red lentils are split and therefore they cook quickly, which is an added bonus.
Nutritional Benefits of Red Lentils
There are so many! You get your B vitamins, iron, zinc, potassium, magnesium, and loads of protein. Let’s keep going….. there’s the fiber, folate, manganese, and don’t forget the polyphenols. These contain anti-inflammatory and antioxidant properties among others.
So, when I’m looking for a meat alternative or just something delicious and healthy to make for dinner lentils are my go-to.
I try to find different ways to use lentils and beans whenever possible. We eat tacos and burritos often, so this recipe was a no-brainer.
Enjoy the filling inside a white or yellow corn tortilla!
More Recipes with Lentils
- Lentil Soup
- Red Lentil Pasta
Red Lentil and Rice Soft Tacos
- ½ cups brown rice
- 1 tablespoon garlic minced
- ½ cups uncooked red lentils
- 1 cups low sodium vegetable broth
- 2 tablespoon diced jalapeno
- 1 cups yellow onion diced about half a large onion
- 2 tablespoon fresh cilantro
- ⅛ teaspoon sea salt
- 2 teaspoon ground cumin
- ½ teaspoon garlic granules
- freshly ground pepper to taste
- 1 teaspoon fresh squeezed lime juice
- 8 soft corn tortillas
- purple cabbage
- plain Greek yogurt
- fresh cilantro
- salsa verde
- Cook rice to equal 1 cup cooked.
- Mince garlic, onion, and jalapeno. Chop fresh cilantro
- Heat 1 tablespoon olive oil in a skillet on low-medium heat (level 3). Once hot, add minced garlic and ½ cup dried lentils. Cover and cook for about 10 minutes.
- Add 1 cup vegetable broth to skillet and decrease temperature to low (level 1).
- After another 10 minutes of cooking, add 2 tablespoons of diced jalapeno and 1 cup diced onion to skillet.
- To skillet add 2 tablespoons chopped cilantro. Add salt, ground cumin, garlic granules, pepper. Continue cooking for another 5-7 minutes and decrease heat to Lo for about 3 minutes.
- Add ½ teaspoon lime juice and cooked rice to skillet. Cook for another 10 minutes and turn off heat.
- Spoon onto soft corn tortilla and top with toppings!