The tasty, high-protein filling in these super-crazy-easy lentil tacos consists of just two ingredients — canned lentils and bold-flavored chipotle salsa. Then, all you need are a few traditional toppings, and you’ve got a fun meal in minutes. If you’d like, you can serve with store-bought or homemade guacamole and some extra salsa or picante sauce.
Since the tacos are your protein and salad all in one neat (or maybe messy) package, if you’d like a larger meal, consider adding baked or microwaved potatoes or sweet potatoes.
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Photos: Joshua Resnick
If you’d rather cook lentils from scratch
We’re all about ease, but cooking lentils from scratch isn’t all that complicated if you prefer. Lentils, unlike other legumes, don’t require pre-soaking, and take only about 40 minutes to cook.inse them and check for small stones and such.
Here’s how to cook brown lentils: Combine lentils with water in a roomy saucepan. Use 3 parts water to 1 part lentils (i.e., 3 cups water per 1 cup lentils) and bring to a boil. Reduce the heat to low and cover. Simmer gently, leaving the lid ajar.
Add more water if needed. Unlike grains, lentils don’t need to absorb all the water they’re cooked in, so you can always drain excess liquid off. Add salt if you’d like, but only toward the end of cooking time. Keep any stirring to a minimum.
Check on the lentils frequently toward the end of cooking time. It’s nice to stop the cooking process once they’re just tender, but still holding their shape. Once done, drain any excess water in the pan.