Lentil Tacos

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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
  • avocado
  • 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!

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INSTRUCTIONS – tacos

  1. 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.
  2. 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.
  3. 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

  1. 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.

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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).

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Adapted from makingthymeforhealth.com and cleaneatingmag.com