Spiced lentil tacos
400 cals, 16p, 52c, 10f (per meal)
1 1/3 dash (0g)
1/2 cup(s) (119mL)
1/2 tbsp (8mL)
2 tbsp (36g)
4 dash (1g)
1 clove(s) (3g)
1/6 medium (2-1/2" dia) (18g)
1/3 small (5-1/2" long) (17g)
2 tortilla, medium (approx 6" dia) (52g)
4 tbsp (48g)
Recipe has been scaled from original by 0.33x. Adjust cook times and pan sizes accordingly.
1
Heat just half of the oil in a saucepan over medium heat. Add the onion, carrot, and garlic and cook for 5-7 minutes until the onion is translucent.
2
Stir in cumin and cook for about one minute, until fragrant.
3
Add water, salsa, lentils, and some salt. Bring to a boil, cover, reduce the heat to low, and cook 20-25 minutes or until lentils are soft.
4
Divide lentil mixture between tortillas and spread almost to the edge of each tortilla. Sprinkle crushed red pepper on top.
5
Heat the remaining oil in a nonstick skillet over medium heat. Add the tortilla lentil side up and toast for 3-5 minutes until edges begin to crisp.
6
Transfer the tacos to plate, fold, and serve.