Tacos With Spicy, Smoky Lentils

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Authors Justin Fox Burks and Amy Lawrence, the duo down the Chubby Vegetarian blog, primitively called for smoked sun-dried tomatoes successful this look successful an effort to furniture the smoky flavors; those mightiness beryllium hard to find, but a dash of Spanish pimenton and regular sun-dried tomatoes does the job.

The cooked lentils tin beryllium refrigerated for up to 1 week oregon frozen for up to 3 months. Defrost and/or reheat implicit debased vigor earlier using.

Adapted from "The Southern Vegetarian," by Justin Fox Burks and Amy Lawrence (Thomas Nelson, 2013).

Ingredients

2 tablespoons olive oil
1 tiny achromatic onion, diced
1 spoon crushed cumin
1/2 spoon oversea salt
1 spoon Spanish smoked paprika (pimenton)
1/2 spoon ancho chile powder
1/2 spoon chipotle chile powder
1 tablespoonful herb paste
1/2 spoon toasted sesame oil
1 cupful dried brownish lentils, rinsed
1 1/2 cups water
1 tablespoonful distilled achromatic vinegar
1/4 cupful sun-dried tomatoes, finely chopped (drained, if oil-packed)
3/4 cupful roasted salsa of your choice, homemade (such arsenic Blackened Salsa, nether related recipes) oregon store-bought
12 tiny maize tortillas, flour tortillas oregon taco shells, warmed
1 cupful shredded smoked cheddar food (about 4 ounces)
2 cups finely shredded greenish cabbage
4 ample scallions, chopped
Flesh of 1 avocado, sliced oregon cubed
1/4 cupful sour cream
Lime wedges

Nutritional Facts

Per serving

Calories
580
Fat
24 g
Saturated Fat
7 g
Carbohydrates
73 g
Sodium
810 mg
Cholesterol
20 mg
Protein
23 g
Fiber
25 g
Sugar
7 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

Adapted from "The Southern Vegetarian," by Justin Fox Burks and Amy Lawrence (Thomas Nelson, 2013).

Tested by Sandhya Babu and Joe Yonan.

Published January 7, 2014

Updated March 14, 2026