This fun lentil dish is both healthy and delicious. The little wonders are fiber rich and provide significant amounts of folate and magnesium. Lentils can be prepared the day of serving since they do not need to be pre-soaked. Before washing lentils you should spread them out on a light colored plate or cooking surface to check for, and remove, small stones or debris. After this process, place the lentils in a strainer, and rinse them thoroughly under cool running water.
My 1 pound bag of lentils still had life so I made the taco party dip for friends. That too was a hit and is now on my top ten list of hors de oeuvres and side dishes for any occasion.
Heat the oil in a skillet over medium-high heat. Add the onion and garlic and cook for 4–6 minutes, or until they become soft and fragrant. Stir several times during cooking
Add the lentils and seasonings. Stir so that the seasonings are mixed in.
Slowly add the water and bring to a boil. Reduce heat to medium low and cover. Cook for about 30 minutes, or until the lentils are tender.
Uncover and cook for 5 minutes more until the mixture has thickened and the liquid is absorbed. Mash slightly with a fork.
Heat corn tortillas according to package directions
Spread 1/4 cup lentil mixture onto each tortilla.
Serve with salsa, cheese, and lettuce.
I really enjoyed making this May recipe. It’s easy to follow, challenged my legume cooking skills, and exposed my meat loving family to a delicious meal alternative. The ingredients are easy to access and are available year through at local farm markets or area grocery stores. Adding your favorite topping makes it complete and personal.