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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