Seriously Amazing Lentil Tacos
1 tbsp. canola oil
1 cup lentils, well-rinsed
1 tbsp. chili powder
2 tsp. ground cumin
1 tsp. paprika
½ tsp. onion powder
½ tsp. ground coriander
½ tsp. dried oregano
½ tsp. garlic powder
¼ tsp. cayenne pepper (omit for less spice)
2 ½ cups low-sodium vegetable broth
1 tbsp. pickled jalapeno, minced (omit for less spice)
2 oz. green chilies (1/2 a can)
¾ cup low-fat sour cream (omit to make it vegan)
8-12 hard shells or corn tortillas1.) Measure out spices beforehand. Heat canola oil in a large skillet or saucepan over medium-high heat. Once heated, add lentils and spices. Stir for about one minute.
2.) Add vegetable broth, jalapenos, and green chilies. Bring to a boil. Reduce heat to medium-low, cover, and cook for 25 minutes.
3.) Remove cover, and bring it up to medium-high heat. Stirring often, cook until the liquid is fully absorbed, and the lentils are tender (a texture similar to cooked beans).
4.) Stir in sour cream (omit to keep it vegan). Cook over medium heat until the liquid from the sour cream has cooked down, and the texture of the lentil mixture is creamy but not runny. Remove from heat.
5.) Your lentil filling is finished! They taste great in corn tortillas or hard taco shells, and I like topping them with cheese, avocados, and fresh diced tomatoes (the latter two are not pictured because I was a lazy grocery shopper).
