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Lentil Tacos

Growing up, I loved cooking in the kitchen with my mom and Grandmother. My Grandmother Mary, being Italian, was an expert at making a host of delicious dishes, such as Eggplant Parmesan, Stuffed Peppers, Stuffed Artichokes, Pasta with Meatballs, and more. We also enjoyed pasta with lentils and lentils with onions and peppers. Recently, I made a delicious meatless meal packed with protein—my Lentil Tacos, inspired by family flavors.

Lentil Tacos

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Ingredients Method Notes

Ingredients

1 c. dry lentils, cooked to package instructions
1/2 c. onions, diced
1 c. red, yellow, and green bell peppers (sliced or diced)
1/4 tsp. garlic powder
1/8 tsp. Chipotle seasoning
1/8 tsp. Citrus Lime seasoning (or other seasonings of your choice)
2 Roma tomatoes, diced
1 avocado, peeled and sliced
1/2 c. cheese (cheddar or other)
extra virgin olive oil
soft or crunchy flour or corn tortilla shells

Method

Cook lentils to package instructions.
In an oiled skillet over medium heat, sauté onions and peppers until soft. Remove the mixture from the heat when cooked.
Plate warm tortilla shells.
Cover the center of the tortilla shell with the cooked lentils.
Top lentils with onions and peppers.
Sprinkle seasonings over the lentils.
Add Roma tomatoes.
Add avocado.
Top with cheese.
Roll up the shell and ENJOY!
This recipe creates several tacos. If you have leftovers, see other recipe suggestions below.

Notes

Serving Ideas:

Serve Lentil Tacos with a green salad for a quick, satisfying meal. You can also serve the lentils, onions, and peppers over pasta. The lentils, onions, and peppers are also great in a sandwich made with Maryann’s Middle Eastern Hummus with Ciabatta bread or crusty French bread!

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