This Monday is feeling more like a Friday after this dinner. I think it's one of the first recipes I've actually developed, beginning to end, with almost no recipe inspiration. And it's SO GOOD. Vegetarian. Packed with veggies. Relatively healthy.
NOTES:
For the mixed veggies, use your favorites, but think stuff like onions, carrots, celery and yellow pepper - veggies that hold up well when cooked.
For the liquid, I used water, a teaspoon of broth base and about 1/2 c. tomato juice, drained from a can of tomatoes. You could use just water, but feel free to use a mix of flavorful liquids.
LENTIL TACOS WITH BROCCOLI SLAW
For the lentils:
1.5 cups mixed vegetables, chopped
3 cloves garlic, minced
2 Tbsp. taco seasoning, chili powder or Mexican spices of your choice
3 c. liquid
1 c. green lentils
2 Tbsp. butter
2 Tbsp. grated cheese
For the broccoli slaw:
1/4 c. mayo
1/4 c. 2% Greek yogurt
1 Tbsp. sugar
1 Tbsp. cider vinegar
1/2 tsp. cumin
1/2 tsp. celery salt
A dash spicy mustard
3/4 bag broccoli slaw
For toppings: Fresh salsa (recipe below), yogurt and hot sauce
1. For the lentils, begin by frying the vegetables in a saucepan over medium heat in a bit of oil for 5 minutes. Add the garlic, and saute for 2-3 minutes more. Add the spices, and saute for 1-2 minutes more.
2. Add the liquid and bring to a boil. Add the lentils. Bring to a simmer and cook, uncovered, over low heat for 20-30 minutes, until lentils are soft. You may need to add more liquid in small increments (2 Tbsp. or so at a time), but don't let it get soupy because you won't be draining it.
3. Once lentils are soft, stir in cheese and butter.
4. While the lentils are cooking, make the broccoli slaw. Mix all of the ingredients except slaw well. Then, stir in the slaw until well coated.
5. Serve lentils in hard taco shells, topped with broccoli slaw, salsa, yogurt and hot sauce.
Simple fresh salsa: In a food processor, finely chop 1/2 a small onion, 1/4 c. fresh cilantro, 4 cloves of garlic and 1/2 a jalapeno. Put in a bowl; set aside. Then, put two medium fresh tomatoes and one can of chopped tomatoes, drained, in the processor. Pulse until well blended, but still chunky. Add tomatoes to onion mixture. Add fresh juice of one lime, salt and pepper. Mix well and allow flavors to blend for at least 30 minutes.
For the lentils:
1.5 cups mixed vegetables, chopped
3 cloves garlic, minced
2 Tbsp. taco seasoning, chili powder or Mexican spices of your choice
3 c. liquid
1 c. green lentils
2 Tbsp. butter
2 Tbsp. grated cheese
For the broccoli slaw:
1/4 c. mayo
1/4 c. 2% Greek yogurt
1 Tbsp. sugar
1 Tbsp. cider vinegar
1/2 tsp. cumin
1/2 tsp. celery salt
A dash spicy mustard
3/4 bag broccoli slaw
For toppings: Fresh salsa (recipe below), yogurt and hot sauce
1. For the lentils, begin by frying the vegetables in a saucepan over medium heat in a bit of oil for 5 minutes. Add the garlic, and saute for 2-3 minutes more. Add the spices, and saute for 1-2 minutes more.
2. Add the liquid and bring to a boil. Add the lentils. Bring to a simmer and cook, uncovered, over low heat for 20-30 minutes, until lentils are soft. You may need to add more liquid in small increments (2 Tbsp. or so at a time), but don't let it get soupy because you won't be draining it.
3. Once lentils are soft, stir in cheese and butter.
4. While the lentils are cooking, make the broccoli slaw. Mix all of the ingredients except slaw well. Then, stir in the slaw until well coated.
5. Serve lentils in hard taco shells, topped with broccoli slaw, salsa, yogurt and hot sauce.
Simple fresh salsa: In a food processor, finely chop 1/2 a small onion, 1/4 c. fresh cilantro, 4 cloves of garlic and 1/2 a jalapeno. Put in a bowl; set aside. Then, put two medium fresh tomatoes and one can of chopped tomatoes, drained, in the processor. Pulse until well blended, but still chunky. Add tomatoes to onion mixture. Add fresh juice of one lime, salt and pepper. Mix well and allow flavors to blend for at least 30 minutes.
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