Easy Lentil Tacos. Easily the most delicious thing you'll eat this Cinco de Mayo.
YAY! I love any excuse to post Mexican-inspired recipes because those are hands down the recipes that get the most love from the eating enthusiasts in my family. But today is Cinco de Mayo, so I’m totally justified. Except that I am Canadian and Wikipedia claims this day has nothing to do with me. Oh, whatever, Wikipedia! You think you are so smart all the time!
If you have a pressure cooker, this flavour infused lentil filling is beyond quick and easy, leaving you plenty of time to crack a Corona and contemplate why you feel the need to commemorate so many occasions that have nothing to do with you. Hopefully you’ll figure it out before June 4, which is of course “Eesti lipu päev”, or National Flag in Estonia, a day to celebrate when the Flag of Estonia was first consecrated in 1884. Oh man! I better get to veganizing those verivorst and süet recipes just in case!
Spicy and Good. And Lentil-y.
Easy Lentil Taco Filling
INGREDIENTS:
- 2 cups green lentils, dry
- 1 1/2 cups water or vegetable broth
- 1 can chilli style diced tomatoes
- 1 tbs chili powder
- 1 tsp cumin
- 1/2 tsp coriander
- 1 medium red or yellow onion, chopped
- 6 cloves garlic, minced
- 1-2 tsp sea salt, preferably chili infused or smoked
METHOD:
1. Oh man. This is stupid easy. Please just put everything in your pressure cooker, bring to high pressure, reduce heat and cook for 26 minutes, until lentils are fall apart soft and the majority of the liquid is absorbed.
2. Allow to cool for 5-10 minutes and adjust seasoning as necessary.
PRESSURE COOKER-LESS VARIATIONS
*Substitute dried lentils for two cans of, you guessed’er, canned lentils. In a large saucepan, sauté onions and garlic in a bit of broth until onions are extra tender. Drain lentils and add to pan. Stir in spices, tomatoes and salt and heat until they are an enjoyable eating temperature.
**Boil a mess of water in your kettle. Pour said water over dried lentils (with a pinch of smoked salt for good measure) and soak your legumes for at least an hour. Now it is time to get your slow simmer on. In a large saucepan, sauté onions and garlic in a bit of broth until onions are extra tender. Add dry lentils, tomatoes, water or broth and spices. Bring to a boil, cover, reduce heat and simmer for at least an hour or until lentils are über tender and most of the cooking liquid is absorbed. Allow to cool for 5-10minutes and adjust seasoning as necessary.
TACO-Y ACCROUTREMENT SUGGESTIONS
- 12 corn tortillas
- 1 cup tomatoes, diced
- 1/2 cup green onions, sliced
- 1 cup Daiya Pepperjack or Cheddar or whatevs, man. It’s a free world, yes?
- 1 cup baby spinach leaves
- 1/4 cup cilantro, minced
- many much hot sauces
- A whole bunch of My Ranchero Salsa
-roasted corn
-brown rice or quinoa
-lime
Happy Cinco de Mayo!