Anyway, enough ranting! One thing I do like is tacos! Bean tacos, sweet potato tacos, tofu tacos, mushroom tacos, there are so many opportunities for little veggie Mexican masterpieces. And I LOVE lentils; they are versatile, protein packed, and nutrient dense.
Lentil taco filling (not "meat"):
- 1/2 onion, diced
- 1 green bell pepper, diced
- 1 Tbsp olive oil
- 1/2 cup dried lentils, soaked overnight (will swell into more than 1/2 a cup)
- 1 can diced tomatoes, blended for a quick second
- 2 tsp cumin
- 1 tsp chili powder
- salt to taste
- 1/2 cup water
- at least 1 cup thinly shredded dino kale
Heat olive oil in a frying pan, add onions and peppers. Cook a few minutes and add drained lentils (it ends up being over a cup of soaked lentils). Cook for a few minutes to heat through and add tomatoes (if you like chunks of tomatoes, don't blend them as much or at all), spices and water. Cook for about 15 minutes, stirring occasionally. When the water is mostly absorbed, add the kale. Cook for five more minutes.
Make sure to taste the lentils to see if they are cooked and soft, if they are too crunchy, add a little more water and cook until done.
Other taco fixings:
- creamy cilantro + lime dressing
- chopped lettuce
- fresh lime
- 8-10 corn tortillas, heated