So, I thought I should kick things off with a lentil recipe, and what better idea than lentil tacos? I like the idea of inserting a lentil in any recipe instead of ground beef and it hasn't failed me yet. These tacos were easy and very delicious. The recipe starts off with onion and garlic. For the first time today I decided to try grating the onion, and I swear I will never go back. It was very quick and easy and the onions were the perfect tiny size to delicately cook away into the lentils. Just cut off one end of the onion, peel away the skin and keep the other end intact to use as a handle while you grate away. Amazing!
The recipe is from the link below. We followed it accurately, except for using our own homemade blend of spices (cumin, paprika, cayenne pepper and oregano), and all full fat products for the sour cream and cheese.
http://www.epicurious.com/recipes/food/views/Spiced-Lentil-Tacos-351390
The adobo sour cream made these extra delicious. We also added avocado for that little extra something.
We served these up with a side of oven roasted carrots.
I am always shocked when I see other proteins and mixtures substituting beef when the lentil's flavor and texture surpass most other products.
ReplyDeleteAt first I thought those were french cut green beans on top in the last pic but then I realized it was lettuce - tee hee!
Tacos look mouthwatering. Since you opened the door with lentils, I am thinking quinoa could also work as an alternative filling in tandem with amy's brand vegetarian refried beans with green chili's.
Flavoring the sour cream is genius. Also, I have had the tacos with half fat greek yogurt and was surprised at how nicely it substitutes and adds alot more protein.
Thanks for posting this.