I constantly ask my housekeeper for her family recipes, eager to learn secret dishes that I can kosherize. But she keeps on reminding me that she's Guatemalan and that she doesn't like to cook. What a shame.
So I keep on perusing the Internet to find inspiration for the flavorful fare.
(I really should get the new Mexican Kosher cookbook.)
And I found a recipe that changed my cooking life.
Meatless, hearty, yummy, healthy tacos.
I love tacos.
So I made them and am sharing with much excitement.
These are different than your standard meat tacos, especially in texture, but they are packed with flavor and deserve your time for your next Meatless Monday (or Tuesday, or Thursday) night dinner.
2 cups of red lentils
1 bunch of green onions or 1 medium onion, finely chopped
2 garlic cloves, minced
1/2 jalapeno, finely chopped (optional)
1 Tb of olive oil
2/3 of a 15oz can of tomato sauce
1/3 cup of water
3 Tb of taco seasoning*
3 Tb chopped cilantro
1. In a saucepan, boil the red lentils in 2 1/2 cups of water for about 15 mins, until tender. It will look a little like pureed lentils.
2. In a large skillet on medium, heat the olive oil and sautee the onions until lightly golden. Toss in the garlic and jalapeno, making sure not to let the garlic brown.
3. Add the lentil puree, tomato sauce, water, and incorporate the taco seasoning. Give it a good mix until everything looks even.
4. Turn the heat down and let it simmer until the liquids have evaporated. Mixing occasionally.
5. Add the cilantro and serve with tacos or tortillas and your favorite toppings.
- add cayenne pepper if you really want to up the spiciness factor
- substitute with brown lentils if you want the lentils to keep their shape rather than have a more pureed consistency
- let your kids put their own toppings: grated cheese, avocado slices, shredded lettuce, sour cream, etc.
- you don't have to use tacos, instead try it inside a whole wheat wrap or even pita
*I made a homemade taco seasoning which is so easy and healthy. Check it out here.