Tuesday, November 2, 2010

Lentil Tacos

A very interesting and surprisingly yummy way to eat lentils. 

Here is the original recipe:  Tasty Lentil Tacos from

We thought the original recipe was too spicy so this time I used less chili powder.  Here it is with my modifications:

Lentil Tacos

1/2 cup chopped onion
1 garlic clove, minced
1 teaspoon organic olive oil
1 cup dried organic lentils, rinsed
1 teaspoon chili powder
2 teaspoons ground cumin
1 teaspoon dried oregano
2 1/2 cups organic chicken broth
1 cup organic salsa
Up to 12 taco shells

Shredded organic lettuce or spinach
Shredded organic cheddar cheese
Organic sour cream

-Saute the onion and garlic in the oil until tender.
-Add lentils, chili powder, cumin, and oregano; cook and stir for 1 minute.
-Add broth and bring to a boil.
-Reduce heat.
-Cover and simmer for 25-30 minutes or until the lentils are tender.
-Uncover and cook for 6-8 minutes or until mixture is thickened.
-Mash lentils slightly.
-Stir in salsa.
-Spoon in some lentil mixture into each taco shell and top with your favorite toppings.

I was able to find some really good organic taco shells made from blue corn so I used those.

Also, here is the cheese I like to use:

The reason I like this cheese (and also this brand of butter) is that cattle in Ireland are grass-fed most of the year (see Kerrygold).  Look at all these benefits of milk, butter, cheese, and beef from grass-fed cows as opposed to grain-fed.  Cheese from grass-fed cows, in particular, "is more than four times richer in conjugated linoleic acid—a cancer-fighting, fat-reducing fat—than cheese from standard, grain-fed cows. (Dhiman, T.R., "Conjugated linoleic acid: a food for cancer prevention." Proceedings from the 2000 Intermountain Nutrition Conference, pages 103-121.)" (source)

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