FREE WEBINAR

3 pitfalls that are stopping you from Creating Healthy Habits that last

Slow Cooked Lentil Tacos

Taco Tuesdays should be everyday, which is why we’re bringing you these deliciously plant-based Slow Cooked Lentil Tacos! They bring the necessary heat to get through the winter months without sacrificing your favorite summer flavors. They’re also super simple to make for all of you on that busy school + work life.

Slow Cooked Lentil Tacos

Lentils are a part of the pulse family. Pulses are the edible seeds of the legume family- some of the most popular ones being dry beans, chickpeas, lentils, and peas. Pulses offer a million benefits. They are a great source of plant-based protein + fiber + they are naturally low in fat and sodium. Pulses are also a great source of folate, other B vitamins, high in potassium, iron, zinc, magnesium, and calcium – all of which play very important roles in the body. Lentils alone are pretty flavorless, which makes them perfect to spice up with onion, ginger, jalapeño, and garlic. 

Slow Cooked Lentil Tacos

How many of you have used berbere before? Berbere is a bright red, chili-based spice. It is most often used in Ethiopian cuisine. Berbere typically includes red chilies similar to serranos, toasted ginger, cardamom, garlic, fenugreek and cinnamon. This spice brings powerful flavor to these Slow Cooked Lentil Tacos. You can order the spice online, or if you happen to be in the DMV area, you can get it at a local Ethiopian market. 

Slow Cooked Lentil Tacos

Now let’s turn up the heat. In a medium-sized pot, heat the coconut oil and add the onion, ginger, jalapeño, and garlic. Sauté over low heat for 2-3 minutes, and then add the lentils, water, and berbere to the pot. Cook with the lid on over low heat for 35-40 minutes or until lentils are tender and you have a thick, chunky stew.

Slow Cooked Lentil Tacos

Make sure to stir occasionally while the lentils are cooking. Heat six tortillas, and pour the stewed lentils on the center. Top with the toppings like avocado slices, chopped onion, chopped cilantro, sliced radishes, lime juice, and enjoy!

Slow Cooked Lentil Tacos How do you like to use lentils? How many of you used berbere for the first time with these Slow Cooked Lentil Tacos? Let us know what you think in the comments below!

Slow Cooked Lentil Tacos

Slow Cooked Lentil Tacos
Serves 2
Print
Ingredients
  1. 1/2 tablespoon coconut oil
  2. 1/2 small onion, chopped
  3. 1" piece of ginger, peeled & minced
  4. 1/2 jalapeño, de-seeded & chopped
  5. 3 cloves garlic, minced
  6. 1/2 cup dry split red lentils
  7. 3 cups water
  8. 1 tablespoon berbere
  9. 6 corn tortillas
Suggested toppings
  1. Avocado slices
  2. Chopped onion
  3. Chopped cilantro
  4. Sliced radishes
  5. Lime juice
Instructions
  1. In a medium-sized pot, heat the coconut oil and add the onion, ginger, jalapeño, and garlic
  2. Sauté over low heat for 2-3 minutes, and then add the lentils, water, and berbere to the pot
  3. Cook with the lid on over low heat for 35-40 minutes or until lentils are tender and you have a thick, chunky stew
  4. Make sure to stir occasionally while the lentils are cooking
  5. Heat six tortillas, and pour the stewed lentils on the center
  6. Top with the suggested toppings, and enjoy!
Food Heaven Made Easy http://www.foodheavenmadeeasy.com/
Spread the word
Share on Facebook17Share on Google+0Tweet about this on TwitterPin on Pinterest19Share on Tumblr0Email this to someone

5 Comments on Slow Cooked Lentil Tacos

  1. Sharita Jones
    November 16, 2017 at 1:35 am (4 weeks ago)

    The flavor is delicious, however it never thickened up as much as it should have…After an hour and a half it was still somewhat “soupy”. I follwed the directions fully so I don’t know what I did wrong?? Please help!!

    Reply
    • Wendy
      Wendy
      November 16, 2017 at 2:35 am (4 weeks ago)

      Whaaaa I just remade it and it turned out perfectly (check out my instastories) Did you use dry red lentils??? Also did you cook under low flame? We gotta trouble shoot this! Mine was ready in 30 minutes

      Reply
      • Sharita Jones
        November 16, 2017 at 3:14 am (4 weeks ago)

        Yes I used dry lentils and cooked over a low flame…I finally decided to remove it from the flame and removed the lid. After about 15 minutes it finally thickened up a bit! But not as thick as it appears to be in the picture. It was really good though! I will definitely try again maybe with a little less water?? Maybe its my stove! lol

        Reply
        • Wendy
          Wendy
          November 16, 2017 at 4:00 am (4 weeks ago)

          Dangggg I have no idea! It came out perfectly today too. But yeah for thickening, uncovering the kid and upping the flame usually helps!

          Reply
        • Wendy
          Wendy
          November 16, 2017 at 2:24 pm (3 weeks ago)

          Last question! Did you use whole or split red lentils?

          Reply

Leave a Reply

12345

Join our newsletter and get a free copy of our 7 days of smoothies ebook

Get our exclusive e-book with our 7 all-time favorite smoothie recipes

Satyajeet Biswas