5 August 2010

Lentil Tacos


[picture source]

We like having fun with food every now and again, and Tacos make a fun meal, especially because each person get to choose their own fillings.

I tried a lentil filling this evening, and again even the carnivores enjoyed it.

Preparation time: 50 minutes (including boiling the lentils)


  • 1 cup lentils, uncooked
  • 1T olive oil
  • 1T crushed garlic
  • 1T crushed ginger
  • 1 tin chopped tomatoes
  • Small punnet of mushrooms, sliced
  • ¼ water
  • 1T minestrone soup powder
  • Oregano, Paprika to taste
  • Salt and pepper to taste
  • 1T sugar
  • 1T chilli sauce


  1. Boil the lentils until soft – about 45 minutes. Tip: boil without salt to cook soft.
  2. Heat olive oil in large pan. Lightly fry crushed garlic and ginger. Reduce heat.
  3. Add mushrooms and cover with lid and fry until slightly browned and ginger and garlic flavour is released.
  4. Add cooked lentils, stir well and fry lightly.
  5. Add tomatoes and stir through. Replace lid and allow to simmer for about 10 minutes until tomatoes have cooked in.
  6. Add water and stir in soup powder.
  7. Add remainder of ingredients and allow to simmer until the liquid has cooked away.

Use as taco filling with fresh lettuce, chopped tomato and cheese to taste.

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