Quick Lentil Tacos

5/21/2024

Prep Time: 15 Min
Cook Time: 15 - 20 Min

Yields: 8 Tacos

WHAT YOU NEED

8 x Soft Corn Tortillas (6")
3 Tbsp. EVOO
3 cloves Garlic, crushed & minced
1/2 Tsp. Red Pepper Flakes
1/2 Large Yellow Onion, finely diced
SPICES - 1 Tsp. Mexican Chili Powder, 1 Tsp. Cumin, 1 Tsp. Tex-Mex Seasoning, 1 Tsp. Garlic Powder, 1 Tsp. Onion Powder, 1/2 Tsp. Dried Oregano
540ml can Lentils, drained & lightly rinsed
Few Dashes Valentina Super Hot Sauce (Sub any hot sauce)
1/4 C + Water
1 C Extra Old Cheddar, finely shredded
Himalayan Salt & Cracked Pepper
SERVE - Fresh Cilantro, Diced Yellow Onion, Hot Sauce

Begin heating the EVOO, pep flakes, and garlic in a large skillet set to just below medium. (I used a non-stick but it's not necessary for this recipe.) Once heated, stir and let everything sizzle together for 30 + seconds without burning. Add the onion and a good pinch of both salt and pepper. Stir and cook 4 -5 minutes.
Whisk together the spices and stir half of the spice blend in to the skillet. Continue to stir the onions as the spices toast. Allow that to cook another 2 minutes or so. Next, add the lentils, a few good dashes of the super spicy hot sauce, and the water. Let that come to a bit of a bubble before reducing the temp and bit, stirring in the remaining spices and another good pinch of salt, and continuing to cook for 6 - 8 minutes.

Taste and adjust salt for the lentils if needed. Spread the lentils out in to a flat layer in the skillet and sprinkle the cheese over the skillet. Remove from the heat and cover until cheese nis melty.
In the meantime, heat up a grill pan. Add as many tortillas as you can without overcrowding and warm them on both sides until malleable and soft. Work in batches if needed.
Serve the tortillas with a scoop of the cheesy lentils followed by a few dashes of hot sauce, some diced onions, and a good handful of cilantro. ENJOY!