Akil's Savory Lentil Tacos
Does the prospect of “vegan tacos” sound hopelessly boring to you? If so, that’s just because you haven’t had mine! That’s not tongue in cheek humor, that’s a tongue licking lips from all of the savory flavor.
I make quite a variety of veggie tacos in many flavor combinations but Lentil Tacos has slowly become one of my favorites. It’s quick, healthy and so unique in taste.
Whether it’s Taco Tuesday or Taco Thursday it’s a go to meal when I want something quick with a fat flavor punch. Whether I’m feeding a meat-eater or a vegetarian this meal puts a happy smile on every food smeared face.
AKIL’S SAVORY LENTIL TACOS
INGREDIENTS:
Dry Lentils
Organic Baby Spinach
Organic Roma Tomatoes
White Onion
Organic Romaine or Iceberg Lettuce
Garlic Powder
Sea Salt
Black Pepper
Cumin
Bragg Liquid Aminos
Vegan Worcestershire Sauce
Hot Sauce
Organic Hard Taco Shells
COOKING:
Sort, rinse and cook your dry lentils until tender.
Next, add a generous amount of diced white onions to your pot of lentils.
Add seasoning to lentils: garlic powder, sea salt, Bragg liquid amino, Worcestershire sauce and black pepper. Flavor to taste.
Place the lid over the lentils and leave on slow simmer for 10 minutes until the flavors infuse into the lentils. Once complete, remove from fire and let rest. The lentils should now have a dense, strong flavor.
Shred your spinach and lettuce into separate bowls. Dice your tomatoes into a separate bowl. Sometimes I switch out the lettuce for thinly sliced raw cabbage (or steamed cabbage in vinegar). It all depends upon mood.
Remove your taco shells from the packaging. Heat the shells in a toaster oven (or conventional oven) until they start to hum and sizzle a little and release a slight aroma. Do not burn them. This doesn’t take long.
Once your shells are heated, immediately remove them and begin to build your tacos.
I like to start with mixing my hot lentils and shredded spinach together at the base of my taco shells, then add a layer of diced tomatoes, and finally the lettuce or cabbage on top.
Of course salsas and guac are always an option, but these lentils are so full of flavor I usually do not want to disturb them with other textures and flavors.
After adding a topping of hot sauce and a little vinegar, I’m as happy as can be. THE TACO CRUNCHING BEGINS! It truly doesn’t get more savory than this.