/gheeː peaː teaː/
Servings: 4 | 20 minutes | 510 kcal
Tacos are one of the best-known Mexican dishes and have become a staple of Mexican culture. The origins of tacos can be traced back to the pre-Hispanic period in Mesoamerica, where they were first made with small tortillas filled with fish and other ingredients.
Tacos have become an international favorite, with many countries adding their own unique spin on the classic Mexican recipe. In Mexico, it's common to add a few drops of hot sauce or salsa to each taco for an extra kick of flavor!
Ingredients
- 1 cup dried lentils
- 1 cup vegetable broth
- 1 tbsp olive oil
- 1 large onion
- 1 clove garlic
- 1 tsp ground cumin
- 1 cup diced tomatoes
- 8 ea small tortilla shells
- 1 cup shredded lettuce
- 1 cup shredded vegan cheese
Instructions
- In a medium saucepan, bring the lentils and vegetable broth to a boil. Reduce heat and simmer for 15 minutes, or until the lentils are tender.
- In a large skillet over medium heat, heat the olive oil. Add the onion and garlic, and sauté until softened and lightly browned.
- Add the cumin, tomatoes, and cooked lentils and stir to combine. Simmer for 5 minutes, stirring occasionally.
- Warm the tortilla shells in the microwave or oven according to package directions.
- To assemble the tacos, spread a spoonful of the lentil mixture onto each tortilla shell. Top with lettuce, vegan cheese, and any other desired toppings.