Not exclusively is this feast solid, it's additionally really cheap and brisk to make. A success win in my book. Of the considerable number of subs for ground hamburger, lentils are most likely one of my top choice. They are high in fiber, iron and protein and one container gives practically the majority of your every day folate needs.
In case you're endeavoring to bring down cholesterol levels have a go at subbing lentils for ground meat/turkey/chicken in your pasta sauces, burgers, and these tacos.
I've made these for some carnivores and everybody requests the formula. What's more, unintentionally, this formula is sans gluten on the off chance that you sub corn tortillas for flour. Vegetarian, without gluten, this dinner satisfies everybody!
INGREDIENTS
- 2 cups lentils, cooked (from 1 cup dry lentils)
- 1 white onion, finely diced
- 1 tbsp. olive oil
- 1–2 garlic cloves, minced (What can I say? I’m Italian, I throw garlic into every dish. If that’s weird for you in taco filling, omit it)
- 1/4 cup of vegetable broth
- Corn or Flour Tortillas, for serving
- Taco toppings: shredded lettuce, sliced jalapeños, homemade guacamole
INSTRUCTIONS
- In a large frying pan over medium high heat, sweat the onion in 1 tbsp. oil. Stir frequently, about 4-5 minutes until the onion is translucent. Add the garlic and spice mixture and cook for another minute or two, stirring frequently. You don’t want to burn the spices just crank up the flavor by cooking them.
- While you are cooking this, warm the tortillas. You can do this in the oven or microwave. I just place them on the burner behind my frying pan and let them warm up while I cook the filling, this way I don’t have to turn on the oven.