Not only is this meal healthy, it’s also pretty inexpensive and quick to make. A win-win in my book. Of all the subs for ground beef, lentils are probably one of my favorite. Not only are they high in fiber, iron and protein but one cup provides almost all of your daily folate needs.
If you’re trying to lower cholesterol levels try subbing lentils for ground beef/turkey/chicken in your pasta sauces, burgers, and these tacos. I’ve made these for many carnivores and everyone asks for the recipe. And, coincidently, this recipe is gluten-free if you sub corn tortillas for flour. Vegan, gluten-free, this meal pleases everyone!
1 cup lentils, cooked
1 white onion, finely diced
1-2 garlic cloves, minced (What can I say? I’m Italian, I throw garlic into every dish. If that’s weird for you in taco filling, omit it)
3-4 tbsp. of vegetable broth, divided (can use 1-2 tbsp. oil in this combination)
Corn or Flour Tortillas
1 tablespoon chili powder
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon dried oregano
1/2 teaspoon paprika
1 1/2 teaspoons ground cumin
1 teaspoon sea salt
1 teaspoon black pepper
Taco toppings: shredded lettuce, jalapenos, anything else you like
In a large frying pan over medium high heat, sweat the garlic/onion in 1 tbsp. oil or broth. Stir frequently, about 4-5 minutes until the onion is translucent. Add the spice mixture and cook for another minute or two, stirring frequently. You don’t want to burn the spices just crank up the flavor by cooking them.
While you are cooking this, warm the tortillas. You can do this in the oven or microwave. I just place them on the burner behind my frying pan and let them warm up while I cook the filling, this way I don’t have to turn on the oven.
Add the lentils and stir to combine. If the lentils are too dry, add another tbsp. or two of water/oil/vegetable broth. Using a potato masher or fork, gently mash the lentils until they start to look like ground meat. Cook another few minutes until hot.
Place a heaping spoonful or two into the taco shell and add your fillings. The filling will make about 10-12 tacos, depending on how stuffed you like them!
Enjoy! What other gluten-free foods would you like to see?