Wednesday, October 6, 2010

Lentil Tacos

I'm going to come right out and say it: this recipe isn't for everyone.  But then again, there probably aren't any recipes that are for everyone!  My husband was away at a retreat last weekend, so I took that opportunity, as I do every year when he goes, to experiment with foods I know he isn't particularly fond of.  Before he left Friday afternoon, he asked me what I was making for dinner.  I told him I'd be making lentil tacos, to which he replied, "That sounds disgusting!"  You see, he grew up in a very meat and potatoes type of home, so meals made primarily of beans with no meat don't appeal to him.  Anyway, I made it and I enjoyed it very much!  It's an easy and inexpensive meal, and I'm hoping some of you will also be able to enjoy it!  I'm also hoping that I can convince my hubby to at least try it, because I think he'll be surprised.  It's amazing how good beans can taste when you add just the right seasonings.

Lentil Tacos
1/2 Tbsp olive oil
1 cup finely chopped onion
2 garlic cloves, minced
1 cup dried lentils, rinsed
1 Tbsp chili powder
2 tsp cumin
1 tsp oregano
2 1/2 cups water
1 cup salsa (I used Pace Picante)
Taco shells or tortillas
Your favorite taco/burrito toppings (shredded lettuce, cheese, sour cream, salsa, hot sauce, olives, tomatoes etc.)

Heat the olive oil in a large skillet, then add the onion.  Saute until tender.  Add garlic and saute about 1 minute, or until fragrant.  Add the lentils, chili powder, cumin, and oregano and cook, stirring occasionally, for another minute.  Add water; bring to boil.  Cover, reduce heat, and simmer for 25-30 minutes, or until lentils are tender.  During this time, keep checking to make sure there's enough water to thoroughly cook the lentils.  I ended up adding about 1/2 cup of water in the middle of the cooking time.

Once the lentils are tender, remove the lid and cook until the mixture has thickened.  Enough water had already evaporated out of mine, that it only took about a minute.  Stir in salsa.  Serve in taco shells or warm tortillas with desired toppings.

I got my lentils on sale for $0.50/lb and my onions were only $0.16/lb, so for the entire meal, it probably only cost about $0.75 or so.  Even if you're not able to get your ingredients that cheap, it still shouldn't cost much more than $1 to make.  You can even serve it with rice, which won't add much to your total overall cost!

1 comment:

Durbanville said...

Hi Kimiko! Sherrie told me about your blog - boy, am I thankful! (Luke will be too, once he starts benefiting from all the recipes I start trying out).
Despite the legume lab in Food Prep, I've been wary of cooking with beans, so this recipe looks like a good start for me. ;-) Thanks for sharing it - I'm thinking this will be good for when Luke gets back from his men's retreat this weekend(must be the month for men to have retreats!)
Thanks again,
Danielle (Devore) Neuman

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