INGREDIENTS – tacos
- 2 tablespoons olive oil
- 1 yellow onion, chopped
- 5 carrots, peeled and diced
- 2 garlic cloves, minced
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 4 tablespoons tomato paste
- 1 cup red lentils, rinsed
- 2 cups low sodium vegetable broth
- tortilla shells*
- chopped fresh cilantro
- shredded red cabbage
*Finding tortilla shells in the grocery store that meet Daniel Fast rules is really tough. Most contain sweeteners and crazy preservatives. I found a soft corn shell at Trader Joe’s and a sprouted whole grain shell at Whole Foods that work. However, the best tortilla shell you can eat on The Daniel Fast is right here!
INSTRUCTIONS – tacos
- In a large skillet, heat the olive oil over medium heat. Add the onion and cook for 3 minutes. Add the carrots and garlic. Cook another few minutes. Stir in the chili powder, cumin and tomato paste. Cook for 2 more minutes.
- Add the rinsed lentils to the skillet and the 2 cups vegetable broth. Bring to a boil. Cover and simmer for 20-25 minutes, until lentils are tender.
- Build your taco with the lentil filling, shredded cabbage, cilantro, avocado, and the sauce below (to replace sour cream).
INGREDIENTS – cream sauce
- 1 cup pepitas (pumpkin seeds)
- 5 tablespoons fresh lime juice
- 1/4 teaspoon salt
INSTRUCTIONS – cream sauce
- In a bowl, soak pepitas in water for 3 hours; drain. In a blender, combine pepitas, 3/4 cup water, lime juice and salt. Blend until mixture is the consistency of heavy cream.
I had leftover lentil filling that I reheated for lunch the next day. I cut the tortilla shell in triangles, toasted it in the toaster oven, and used them in place of fried store bought tortilla chips (not allowed).
Adapted from makingthymeforhealth.com and cleaneatingmag.com