Content sourced from OneGreenPlanet
One thing I always have in the pantry are lentils. Lentils are cost effective, easily stored and very versatile. Nutrition-wise, they are low in calories, have a great amino acid profile, are high in fiber and high in protein. There is definitely a reason why many vegetarians and vegans frequently eat lentils! If this turns into your weekly taco night, or crunch and texture isn’t important to you, go for the nutrition and choose a different lettuce. Otherwise, we brought sweet potato for backup!
Calories – 408
Serves – 4 (makes 8 taco wraps)
Cooking Time – 70mins
1 Head of Iceberg lettuce or butter lettuce (I used butter lettuce in the pictures)
1. Boil the lentils in 3 cups of water, 2 tsp salt, and 1/4 onion for 45 minutes-1 hr (or boil in vegetable broth). I recommend making the lentils ahead of time or soaking them prior, but it isn’t required. I made these in a hurry, so I microwaved for 5 minutes instead. Terrible, I know! But of all the things to microwave, this is probably one of the less delicate foods to microwave.
2. Sauté the rest of the onion, serrano pepper and avocado oil in a skillet until onion is translucent in color
3. Add the garlic to the skillet
4. Add the rest of the ingredients to the pan and add the water as needed
5. Sauté for 20 minutes to let the flavors infuse
6. Separate the lettuce for each taco
7. Fill each taco with lentils and toppings