Lentil Tacos

Ingredients

• 1 cup dry lentils
• Water
• 2 Tablespoons olive oil
• ¾ cup finely diced onion
• 2 cloves garlic, minced
• ½ cup finely diced red bell pepper
• 1¼ cup finely diced portobello mushrooms
• 1 Tablespoon chili powder
• 1 teaspoon ground cumin
• ½ teaspoon crushed red pepper
• ½ teaspoon oregano
• 2 cups vegetable broth
• 1 teaspoon salt or to taste
• 10 corn tortillas

Instructions

1. Pour boiling water over lentils and soak for 30 minutes. Drain and rinse in cold water. Set aside.
2. Sauté onion, garlic, red bell pepper and mushrooms in olive oil.
3. Add soaked lentils, chili powder, cumin, crushed red pepper and oregano. Cook for 1 minute.
4. Add vegetable broth and salt and bring to a boil.
5. Reduce heat, cover and let simmer for 25-30 minutes.
6. Remove lid and cook for another 6-8 minutes or until all liquid is absorbed.
7. Place ¼ cup of mixture into the center of a tortilla and top with your favorite taco toppings, such as Cashew Cilantro Sauce, fresh diced tomatoes, shredded lettuce, grated cheese, green onion and sliced olives. Enjoy!

Yields 10 Tacos

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