High-Fibre Lentil Tacos

If you’ve never tried lentils and are a little hesitant, this is the recipe for you!

One of the easiest, most satisfying recipes that I ever made - this was a fast favourite for cooking classes and food demos back in the day. I once made this for a group of colleagues who swore up and down that it couldn’t possibly be vegetarian!

This dish is great for families; the ingredients can all be served at the table and everyone can top their own taco the way they wish.

Not into tacos? Serve the filling on top of rice, on a pizza crust, on top of pasta, or even as part of a salad!

Lentil tacos being prepared with a local high school cooking class

High Fibre Vegetarian Lentil Tacos

For 6 servings:

• 2 tsp (10mL) olive oil

• 1 onion, finely chopped

• 2 sweet red pepper, finely chopped

• 4 cloves garlic, minced

• 1 tbsp (15mL) chili powder

• 1 tsp (5mL) ground cumin

• 1 can (540mL) lentils, drained and rinsed

• 1 cup (250mL) canned chickpeas, rinsed (mashed if desired)

• 1 cup (250mL) jarred or fresh salsa

• 12 Taco Shells

• 1 head iceberg or romaine lettuce, chopped if desired

• 1-2 cups of shredded Cheese

• Thinly sliced green onions, diced tomatoes and fresh cilantro, for garnish (optional)

• Sour cream (optional)

Directions:

• Heat oil in large nonstick pan over medium-high heat; cook onion and red pepper, until softened, about 3 minutes. Stir often. Add garlic, chili powder, cumin and salt; stir and cook until fragrant.

• Add lentils, chickpeas and salsa; stir and cook until heated through.

• Heat taco shells according to package directions. Assemble your tacos as desired (add cheese on the bottom of your shell before your filling so it melts!).

If you’re not a lover of chickpeas, swap for more lentils or another type of bean.

Want to add chicken, beef or tofu? Go right ahead!

As always, if you give this recipe a try, let us know! We’d love to know how your family enjoyed it.

Ann Marion & Danielle