Crafting the Perfect Red Lentil Taco Meal
The combination of these four recipes will provide you with a delicious and healthy taco experience.
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Ingredients
Guacamole
Salsa
Red Lentil Taco's
Taco Meat
Guacamole with jalapeño and cilantro
ingredients
2 TBSP. white onion, finely chopped
1 TBSP. jalapeno or serrano chili, seeded, finely chopped
¼ cup cilantro leaves, roughly chopped
½ tsp, salt (or to taste)
2 medium avocados, ripe and pitted
½ oz. lime juice, fresh (1/2 -1 lime)
Optional: 1 ripe tomato , peeled, deseeded and chopped
Pico de Gallo (Fresh Salsa)
ingredients
1 lb. tomatoes (3-4 large), cored, deseeded, and finely chopped
1 cup white onion, finely chopped
1 jalapeno, seeds and stem removed, finely chopped
¼ cup cilantro, finely chopped
1 oz. lime juice (1-2 limes)
½ tsp. salt
¼ tsp. pepper
Red Lentil Tortillas
ingredients
1½ cups red lentils (dry)
water
¾ tsp salt
olive oil
Taco meat
ingredients
1 lb. ground beef, or turkey
1 TBSP olive oil (omit if using beef)
¼ cup green bell pepper, finely chopped
¼ cup white onion, finely chopped
4 cloves garlic, minced
1 teaspoon chili powder
1 tsp. cumin
1 tsp paprika
½ tsp dried oregano
½ tsp salt (or to taste)
¼ tsp ground black pepper (or to taste)
¼ cup beef broth
Guacamole
Salsa
Red Lentil Taco's
Taco Meat
Guacamole with jalapeño and cilantro
ingredients
2 TBSP (30 ml) white onion, finely chopped
1 TBSP (15 ml) jalapeno or serrano chili, seeded, finely chopped
15 grams cilantro leaves, roughly chopped
½ tsp, salt (or to taste)
2 medium avocados, ripe and pitted
1 TBSP (15 ml) lime juice, fresh (1/2 -1 lime)
Optional: 1 ripe tomato , peeled, deseeded and chopped
Pico de Gallo (Fresh Salsa)
ingredients
450 grams tomatoes (3-4 large), cored, deseeded, and finely chopped
50 grams white onion, finely chopped
1 jalapeno, seeds and stem removed, finely chopped
15 grams cilantro, finely chopped
15 ml lime juice (1-2 limes)
½ tsp (2.5 ml) salt
¼ tsp (1.25 ml) pepper
Red Lentil Tortillas
ingredients
285 grams red lentils (dry)
water
¾ tsp (3.75 ml) salt
olive oil
Taco meat
ingredients
450 grams ground beef, or turkey
1 TBSP (15 ml) olive oil (omit if using beef)
30 gram green bell pepper, finely chopped
18 gram white onion, finely chopped
4 cloves garlic, minced
1 tsp (5 ml) chili powder
1 tsp (5 ml) cumin
1 tsp (5 ml) paprika
½ tsp (2.5 ml) dried oregano
½ tsp (2.5 ml) salt (or to taste)
¼ tsp (1.25 ml) ground black pepper (or to taste)
120 ml beef broth
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Instructions
- Prepare the guacamole, salsa, red lentil taco's and taco meat
- Fill the torttilla's with a nice layer of taco meat and top with guacamole and salsa.
- Enjoy!
Guacamole with jalapeño and cilantro
instructions
- Gather and prep ingredients.
- Place the onion, jalapeño, salt and cilantro on a cutting board and use a fork to mash. Or, ideally, you can do this in a mortar and pestle and grind these ingredients into a paste.
- Transfer paste to a bowl and add avocado and lime juice. Mash to desired consistency.
- Serve immediately and enjoy!
Pico de Gallo (Fresh Salsa)
instructions
- Gather and prep ingredients.
- In a large bowl add all ingredients. Stir to combine.
- Serve immediately and enjoy!
- - If you have a hard time with raw vegetables, you can alternatively add tomatoes, onion, and jalapeno to a small pot with a few tablespoons of water and cook them down for 10-15 minutes to make more of a store bought type salsa.
- After cooking and cooling, add cilantro, lime juice, and salt and pepper to taste.
Red Lentil Tortillas
instructions
- Rinse the red lentils well and then soak in water for 10-12 hours.
- Drain the soak water.
- Rinse lentils well.
- Add lentils to a blender.
- Add just enough water to just barely cover the lentils.
- Add salt.
- Blend until smooth.
- Coat a nonstick or cast iron skillet or griddle with olive oil and heat on Medium (about 275°F [135°C] on an electric griddle).
- Fill a 1/4 cup measuring cup just short of the rim with batter.
- Pour batter onto hot skillet/griddle and flatten the batter using the back of a spoon/spatula (I use the bottom of the plastic measuring cup), making circular motions, to form a 5-6" tortilla.
- Heat until the edges start curling up off the cooking surface (about 3 minutes).
- Flip with a silicone flipper and cook the other side (about 3 minutes). (NOTE: if the flipper cannot slip easily under the tortilla, let the tortilla cook a little longer; if it still cannot slip easily under the tortilla, then the nonstick coating of the pan/griddle may be worn).
- Remove to a cooling rack and start the next batch.
Taco meat
instructions
- Gather and prep ingredients.
- Heat a large pan over medium heat and add in olive oil. Once hot, add in ground meat and cook until 165°F, being sure to break down the ground meat into small pieces. Remove from the pan and set aside.
- Heat the same pan and add a tablespoon of olive oil. Add in bell pepper and onion. Saute until onion is translucent, 5-8 minutes.
- Add in garlic and saute until fragrant, 1-2 minutes.
- Add meat back in the pan.
- Add in all seasonings and broth, stir to combine. Reduce heat and simmer for 3-5 minutes, or until most of the liquid has evaporated.
- Serve over iceberg lettuce for taco salad or in a red lentil tortilla shell. Top with pico de gallo (salsa) and guacamole. (see related recipes) Enjoy!
Nutritional Info
Storage
Notes
Related Recipes
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