Red Lentil and Rice Soft Tacos
Add some flavor and incredible nutrition to your taco Tuesday (and Wednesday, or Thursday...) and reach for the lentils instead of meat!
Ingredients
- 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
Recommended Toppings
- purple cabbage
- plain Greek yogurt
- fresh cilantro
- salsa verde
Instructions
- 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!
Notes
You should be able to make the rice while the rest of the dish is being prepared and cooked or use pre-cooked rice.
Tried this recipe?Let us know how it was!