Ingredients
- 2 tablespoons extra-virgin olive oil
- 2 small yellow onions, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons taco spice
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon cinnamon
- 1 tablespoon tomato paste
- 1 x 400g can organic diced tomatoes
- 400 ml water (1 can full)
- 1/2 teaspoon brown sugar
- 1/4 teaspoon sea salt, plus more to taste
- Freshly squeezed juice from 1/2 lime
- 1 cup uncooked brown lentils (chateau) (200 g)
FOR SERVING optional
- Corn or flour tortillas
- Shredded red cabbage
- Guacamole or avocado slices
- Sliced jalapeños
- Salsa or pico de gallo
- Lime wedges
- Cilantro leaves
Instructions
- Heat the oil in a large deep -non-stick skillet (or wok) over medium heat. Add the onion, and garlic. Sauté for 4-5 minutes, stirring frequently, or until tender.
- Add the spices (taco spice, smoked paprika and cinnamon) and sauté for one minute, until fragrant. Stir in tomato paste, and sauté, stirring often for 2 minutes.
- Add the tomatoes, water and sugar. Bring to a simmer, then add the lentils, and cook on medium heat (at a light simmer) for 35-40 minutes, stirring occasionally, until thickened and lentils are tender. Season with salt to taste and add the lime juice. Stir to combine. Taste and adjust flavor as needed.
- Serve the vegan taco mixture over tortillas (I like soft corn tortillas heated in a skillet, and wrapped in a clean kitchen towel to keep warm). For toppings, see my suggestions above or try my cabbage and mango salad, or black bean and mango salad. Both are terrific with tacos. Serve with lime wedges and salsa for more flavor. Enjoy!
Nutrition
Notes
- Store leftovers covered in the refrigerator for 3-4 days. Reheat on the stovetop until hot, adding a little water if needed.