Lentil Tacos - Anthony WIlliam

Who doesn’t love tacos? The lentil filling for these romaine lettuce tacos can be enjoyed warm or cold according to your preference. If you’re looking for something a little heartier, feel free to try corn-free, gluten free tortillas instead. For an extra kick, this recipe would pair well with the Spicy Lime “Vinaigrette” on page 388 or even the Mint Tahini Sauce on page 390 of my book Liver Rescue.

Updated at: Thu, 17 Aug 2023 07:39:43 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories327.3 kcal (16%)

Total Fat2.4 g (3%)

Carbs59.2 g (23%)

Sugars10.7 g (12%)

Protein23.5 g (47%)

Sodium415.1 mg (21%)

Fiber25 g (89%)

% Daily Values based on a 2,000 calorie diet

Ingredients

3 servings

1 cuponion

diced

½ cupvegetable broth

1 cupmushrooms

3 cupslentils

1 teaspoonpoultry seasoning

½ teaspoonchili powder

1 teaspooncumin

½ teaspoonpaprika

½ teaspoonchipotle powder

¼ teaspoonhoney

or maple syrup, optional

½ teaspoonsea salt

¼ teaspooncayenne

optional

2 headsromaine lettuce

or butter

Instructions

Step 1

Sauté the onion in 2 tablespoons of vegetable broth over medium-high heat for approximately 5 minutes until tender. Continue to add vegetable broth by the spoonful as needed to prevent sticking.

Step 2

Add the mushrooms, garlic, lentils, poultry seasoning, cumin, paprika, chipotle, honey, and sea salt to the sauté pan. If spiciness is desired, add the cayenne as well.

Step 3

Continue to cook everything over medium-high heat for 5 minutes or until the mushrooms are tender and cooked through.

Step 4

Serve the lentil mixture in individual romaine leaves as “taco shells” and top with any or all of the optional toppings.