HP - Lentil Tacos
Servings: 2 servings (3 tacos each))
Calories: 599kcal
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Ingredients
- 1 tsp olive oil
- 6 taco shells (store-bought or self-made)
- 1 onion
- 1 clove garlic
- 4 tbsp water
- 1 cup brown lentils, cooked (1 cup = 1 can 400g/14oz wet weight) (alternatively cook 100g dried lentils in veggie broth according to packet instructions)
- 6 tbsp salsa (store-bought or self-made)
- 2 tbsp fajita/burrito seasoning (store-bought or self-made)
- 1 ½ cups (80 g) mixed salad
- ½ cup (80 g) cherry tomatoes
- 1 cup (100 g) cheddar cheese, grated
Optional
- 1 tbsp nutritional yeast
Instructions
- Dice the onions and garlic.
- Heat the oil in a frying pan and add the onion. Cook on medium heat until soft. Add a splash of hot water if they get too dry while frying.
- Add the garlic and drained lentils and stir well.
- Next, add the fajita seasoning and the water. Keep stirring it well.
- In the meantime, put the taco shells or wraps in the oven. They’ll just need 2-3 minutes to cook, but check packet instructions.
- Wash the salad and tomatoes, then slice the tomatoes.
- Cook the lentils until the water has evaporated – this won’t take long.
To stack the taco:
- Layer lentils along the bottom. Next is the cheese and the optional nutritional yeast. Then comes the salsa followed by the salad and tomatoes. Enjoy!
Nutrition
Calories: 599kcal | Carbohydrates: 58g | Protein: 29g | Fat: 29g | Saturated Fat: 15g | Trans Fat: 1g | Cholesterol: 59mg | Sodium: 996mg | Potassium: 936mg | Fiber: 14g | Sugar: 8g | Vitamin A: 1569IU | Vitamin C: 24mg | Calcium: 500mg | Iron: 6mg