Red Lentil Tacos
 
Hands-on time
Cook time
Total time
 
Author:
Yields: about 12 small tacos
Ingredients
For the tacos:
  • 1 tsp olive oil
  • 1/2 red onion
  • 2 cloves garlic
  • 1 Tbsp chili powder
  • 1 tsp cumin
  • 1 tsp smoked paprika (or use regular paprika)
  • 1/2 tsp oregano
  • 1/2 tsp ground pepper
  • 1/2 tsp kosher salt
  • 1/8 tsp cayenne pepper
  • 1 cup dry red lentils, rinsed
  • 2 cups water
For the slaw:
  • 1/4 large head of red cabbage, thinly sliced/shaved
  • juice of 1 lime
For serving:
  • tortillas
  • diced avocado
  • grated cheese
  • salsa
  • chopped fresh cilantro
Instructions
  1. Heat the olive oil in a pan over medium heat. Add onions and saute until beginning to soften, about 5 minutes. Add garlic and spices and saute until fragrant, another minute. Add lentils and water and bring to a simmer. Simmer until lentils are cooked and water is evaporated, about 15 minutes.
  2. While lentils cook, prepare the slaw by tossing cabbage and lime juice.
  3. To serve, layer lentils and slaw on tortillas. Top with avocado, cheese, salsa, and cilantro. Enjoy!
Notes
Adapted from these chickpea tacos.
Recipe by Coffee & Quinoa at https://www.coffeeandquinoa.com/2014/04/red-lentil-tacos/