Lentil Tacos With Shredded Cabbage
These hearty, flavorful lentil tacos will be a hit with the whole family!
Ingredients
Lentil Tacos
- 1 teaspoon olive oil extra virgin
- 1 each onion small, diced
- 1 teaspoon garlic minced
- 2/3 cup dried lentils rinsed
- 2 cups vegetable broth
- 1 tablespoon chili powder
- 1 1/2 teaspoons ground cumin
- 1/2 teaspoon paprika
- 1/4 teaspoon Mexican oregano
- 1/8 teaspoon cayenne pepper
- 2/3 cups salsa
- 12 each corn tortillas warmed
Shredded Cabbage Blend
- 3 1/2 cups shredded cabbage plus one of the following: brussels sprouts kohlrabi, carrots and/or kale
- 3 tablespoons apple cider vinegar
- 2 teaspoons sugar or sugar substitute
- 1 teaspoon salt
Instructions
- Whisk together the apple cider vinegar, sugar and salt. Toss together with shredded vegetables. Refrigerate while you prepare the taco mix.
- Heat oil in a medium sauce pan over medium heat. Saute onion and garlic until tender, about 5 minutes.
- Add lentils and spices into onion mixture. Stir for 1 minute.
- Pour vegetable broth into pan and bring to a boil. Reduce heat to low, cover the skillet, and simmer until lentils are tender, 35 to 40 minutes.
- Uncover the sauce pan, increase heat to medium and continue to cook until mixture is slightly thickened, 6 to 8 minutes. Mash lentils slightly; stir in salsa.
- Dinner’s ready! Divide the lentil mixture evenly across each taco shell and garnish with shredded cabbage blend. Enjoy!