Phil was craving tacos this weekend and I wasn't quite sure how I was going to pull that off veggie style. I remembered seeing a lentil taco recipe in Skinny Bitch: Ultimate Everyday Cook Book so I pulled it out and took a look at the recipe.

I really love this cook book but unfortunately the taco recipe wasn't going to work. There just is not much seasoning in it and I knew it wasn't going to cut it for my husband who honestly just wanted a beef taco. I mean lentils are good and all but they don't just naturally taste like taco meat.

So what I decided to do is use lentils and mix them with a packet of taco seasoning. Simple concept I know, but it's super easy to make and tastes awesome. In fact Phil said he likes it better then beef tacos! At first I thought he was teasing me but he was really serious! How great it that!? So we will definitely be making this again and again!

Lentil Tacos

1 cup dried green lentils

1 recipe taco seasoning (recipe below)*

taco shells (I like 365 organic yellow corn taco shells)

1 head romaine, shredded

2 tomatoes, diced

1 avocado, chopped

sliced black olives

daiya cheese (optional)

Place lentils and 2 cups of water into a medium pot and heat to a boil. Turn down heat and cover. Simmer for 30-40 minutes, until tender. Remove from heat. Using the back of a wooden spoon or a fork, mash the lentils leaving some whole and party mashed ones.

In a small bowl whisk together taco seasoning and ¾ cup water and add to the lentils. Cook on medium heat a few minutes, until sauce is thickened.

Meanwhile heat taco shells according to package instructions . Fill the taco shells with lentil taco filling and top with tomatoes, romaine, avocado, olives, daiya cheese or any other taco toppings you like!


* To make taco seasoning, mix together 1 Tbsp chili powder, 1 tsp cumin seed, 1/2 tsp paprika, 1/4 tsp garlic powder, 1/4 tsp onion powder, 1/4- 1/2 tsp red pepper flakes, 1/4 tsp dried oregano, 1/4 tsp black pepper, and a pinch or two fine sea salt.

Enjoy!