"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Lentil Tacos Recipe

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This recipe for Lentil Tacos, by , is from The Jensen Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Becky Jensen


2 cups dry brown lentils
1 small yellow onion
2 cloves garlic
2 T. olive oil
1 recipe taco seasoning (with cornstarch)
1 tsp salt

Taco Seasoning
1 T. chili powder
1 tsp smoked paprika
1 tsp cumin
tsp cayenne pepper
tsp oregano
tsp salt
tsp fresh black pepper
tsp cornstarch (optional)

1. Combine everything in a small bowl and stir until evenly mixed. Corn starch is optional but it will help thicken any sauce or absorb excess moisture in whatever you add the taco seasoning to (commercial taco seasoning packets contain corn starch).

1. Sort and rinse the lentils. Bring 3 cups of water to a rolling boil in a medium pot. Once it reaches a boil, add the lentils. Let the pot return to a boil, then reduce the heat to low, place a lid on top. Allow the lentils to simmer for 20 minutes. After 20 minutes, taste the lentils to test the texture. They should be tender but not mushy. Drain the lentils in a colander.
2. Dice the onion, mince the garlic and cook them with olive oil in a large skillet over medium heat until tender. Once the onion is tender, add the drained lentils, the taco seasoning, and about a half cup of water. Stir and cook over medium heat until the mixture has thickened (about 3-5 minutes). Season to taste with salt this will really bring out the flavors (I added one teaspoon).

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