Contributed by: Kate McGoey-Smith, DipNrsg, MSW, RSW, FM. Cert. ACT/Prosocial Matrix Facilitator.
Prepare and Gather:
For the lentil filling: either on stovetop or in 6 quart Instant Pot
- 1 yellow onion, finely chopped
- 2 cloves garlic, minced
- 2 teaspoons chili powder
- 1 teaspoon cumin
- ½ teaspoon paprika
- ½ teaspoon oregano
- ¼ teaspoon chili flakes
- 2 cups no salt veggie broth
- 1 cup red lentils
Stove top: Add the onion and garlic and sauté with a small amount of water for a few minutes until the onion becomes translucent. Add in the spices and continue to cook for 1 minute more until the spices are fragrant. Add in the vegetable broth and lentils. Cover and bring to a low simmer for about 8 to 10 minutes until all of the broth is absorbed and the lentils are cooked.
Instant pot: In a 6 quart instant pot, add all ingredients and seal and cook on manual for 4 min. and then allow to release on own before opening lid of cooked ingredients.
For the avocado cilantro sauce: In a food processor or blender add:
- 1 bunch cilantro
- 1 avocado
- ½ cup water
- 1 clove garlic
- 1 tablespoon lime juice
- 1 tablespoon maple syrup
- 2 tsp low salt soy substitute - find under several names in green section of Super Store or health food shop ~ 145 mg of sodium
For the tacos:
- 8 oil-free corn tortillas - in a dry, non-stick frying pan - on medium heat - cook until golden brown and flip to do on other side; then spread lentil mixture over warmed taco
Add these toppings as desired:
- 2 mangoes, chopped
- 2 tomatoes, sliced
- chopped iceberg lettuce
- ½ red onion, thinly sliced
