Smoky Lentil Tacos

These Smoky Lentil Tacos with garden-fresh accompaniments are my best Mexican dish ever. The ground lentils are unreal both in flavour and texture, and the vegetables are almost all from our garden!

(I hope no one’s irritated with me talking about my garden so much! It’s been so freakin’ fun to grow our own food, I just can’t help but shout it from the e-rooftops.)

Garden Tomatoes

These took a bit of prep, so allow yourself about 45 minutes to make Smoky Lentil Tacos.

Ingredients ~ Lentils

1 cup of dry organic French green lentils (to be soaked)

2 tbsp olive oil

2 tsp of smoked paprika

1 tsp of chili powder

1 clove of garlic

a pinch of cayenne

salt and pepper to taste

Directions ~ Lentils

Soak your lentils in fresh, clean water for a few hours, or enough to make them pretty much double in size. Fill a medium size pot half full of water, salt it off just a titch, and add the soaked lentils, cooking for about 15-20 minutes.

Drain lentils. Add paprika, minced garlic, olive oil, chilli powder, cayenne and salt and pepper. Using a handheld mixer, blend them until they’re still a bit chunky, not as pureed as refried beans. Replace lid to keep heat and set aside.

Garden salsa and guac

Ingredients ~ Garden Salsa

2 garden turnips

2 heirloom tomatoes

1/2 clove of garlic minced

1 tsp smoked paprika

juice of 1/2 lime

2 spring onions

1/2 cucumber

Directions ~ Garden Salsa

Bust out those knife skills (the link includes lots of useful info through other links as well) and dice your veggies. Combine all ingredients and mix together. Add more lime as desired and season to your taste.

Ingredients ~ Smoky Guacamole

4 cherry tomatoes

1/2 clove of minced garlic

2 ripe avocados

2 spring onions

juice of 1/2 lime

sea salt and pepper to taste

1 tsp smoky chilli powder

a pinch of cayenne

Directions ~ Smoky Guacamole

Use handheld blender to create a creamy texture, or mix enthusiastically with a fork for a chunkier guac.

When your lentils, salsa and guacamole are ready to rock, find your tortilla of choice and wrap those babies up. If you’re using an “alternative taco”, you can steam it before you wrap so it doesn’t crumble and get all awkward. I use the Sprouted Corn Tortillas by Food for Life.

This is a pretty impressive dish, so save it for someone who makes fun of you for eating healthy. You’ll surely change their life with this recipe.

These lentils are seriously exciting…as exciting as lentils can be. I’m planning on using them for Shepherd’s Pie and Veggie Lasagne in the near future.

Viva Lentils!

Jenny B.



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