Monday, March 7, 2016

Lentil Tacos

This Tuesday Taco thing is going on is killing me.  You see we are not the typical household family. I am a foodie.  I have some things that I do every year but I like to try new things.  If I do Taco Tuesday like my daughter wants me to, this severely limits my exploration.  Not to mention beef can be pretty expensive and to my other daughter that is a vegetarian, it does not seem like a good idea at all.  Mind you, I am not complaining because these are good problems.  Having food and food choices is a very good problem.  What to do?...

Enter the lentil.  I could wax on poetic about the virtues of lentils. I probably have already done so in previous posts.  I actually was listening to The Splendid Table and learned even more great things about lentils.  They are my heroes.

It seems the lentil is quite a good crop to grow.  Lentils have the ability to take bacteria in the soil, combine it with nitrogen an make their own fertilizer.  Genius.  These fabulous little legumes are amazing!



Meatless Tacos

1 tablespoon Bold Chipotle Seasoning
1 teaspoon cumin
1 cup black beluga lentils*

3 teaspoons taco seasoning or a packet**
2 tablepoons tomato paste
1 teaspoon sugar
1 1/2 tablespoons corn starch
3 tablespoons water

In a sauce pan boil about 3 cups of water, Chipotle Seasoning, cumin and a cup of lentils.  Cook until the lentils are cooked but not falling apart.

Drain the water from the lentils.  In that same pan add in the taco seasoning.  Spoon in tomato paste. Keep it stirring.  Make a slurry of corn starch with about 3 tablespoons of water.  Pour the cornstarch mixture into the lentils.  Stirs until it kind of thickens.  Add in salt and pepper to your taste.

*If you can not find black beluga then just use brown.  But under cook them when boiling rather than overcooking.
**If you have a taco seasoning packet, skip the cornstarch and sugar.

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