Ever tried out meatless Monday? Honestly, I try to have us eat meatless about every other day, for both budget and health. It’s also a nice alternative if I don’t have any fresh meat around (more often now that leisurely grocery store trips are a thing of the past). My go-to meatless proteins are eggs, nuts, hummus, beans & lentils.
Lentils are a nutritional powerhouse, so I always keep a bag around the house. Problem is, I rarely use them outside of curries and soups. They are one of the cheapest sources of protein, essential amino acids, fiber, folate, vitamin B1, and iron. A one-cup serving has over half your daily iron! Like I said: powerhouse!
These tacos are a good vegetarian meal that you can throw together quickly, especially since lentils don’t require soaking. I usually keep most of the ingredients on hand, minus the cheese – but you could easily sub another cheese or forget it. Find queso fresco at a Mexican market, or most mainstream grocery stores carry it these days.
I’m also loving quick pickled toppings lately. They jive with me not planning ahead, and add some zip and tang (a good addition to a vegetarian meal).
Quick pickle doesn’t keep well though, so make what you need and use it up. It’s so easy to make that you can do it on the spot each time.
Spiced Lentil Tacos with Cabbage Slaw, Queso Fresco, and Quick Pickled Vegetables
Serves 3-5 (10 tacos)
For the cabbage slaw:
- 1 and ½ cups shredded cabbage
- ¼ tsp salt
- pinch of freshly ground pepper
- 1 Tbsp sour cream, Greek yogurt, or crema
- 1 tsp lime juice
For the quick pickled vegetables:
- 1 cup very thinly sliced peppers, red onion, and carrot
- 1 Tbsp salt
- ¼ tsp sugar
- 1 tsp lime juice
- 1 Tbsp packed chopped cilantro
- ½ a medium yellow or white onion, finely chopped
For the spiced lentils:
- 1 cup green split peas (any other lentil will work as well)
- 1 Tbsp vegetable oil
- 1 garlic clove, minced
- 8oz can tomato sauce
- ½ cup seeded chopped tomato (1 large or 2 small)
- 1 and ½ tsp salt
- 1 and ½ tsp cumin
- 1 tsp chili powder
- ½ tsp oregano
- ½ tsp cayenne
- ½ tsp smoked paprika
- ¼ tsp liquid smoke
- 2 tsp lime juice
10 corn tortillas, warmed
2oz crumbled queso fresco (or other cheese)
Optional garnish: lime wedges, chopped cilantro
- Rinse the lentils, and place in a pot with 3 cups of cold water. Bring to a boil, and then simmer 30-45 minutes until tender (but not mushy). Drain and rinse under cold water.
While the lentils cook, prepare the toppings:
- Quick Pickled Vegetables: Place the veggies in a small colander over a bowl. Sprinkle with salt and drain 15-20 minutes, squeezing water out occasionally. Remove to a small bowl and toss with sugar, lime juice, and cilantro.
- Cabbage Slaw: Toss cabbage, sour cream, lime, salt, and pepper in a small bowl. Set aside.
- To prepare the spiced lentils, heat a wide saucepan over medium high heat. Add 1Tbsp oil. When hot, add onion and salt. Cook 2 minutes, stirring. Add garlic, cook 1 minute. Add tomato sauce, tomatoes, cooked lentils, and spices. Reduce heat to medium-low and simmer 15 minutes or until thick.
To serve, fill warm tortillas with ¼ cup spiced lentils plus a tablespoon of crumbled queso fresco, cabbage slaw, and pickled vegetables. Garnish with cilantro and serve with lime wedges.
Food at Lowell 