Recipe Review: Lentil Tacos

A couple days ago our family decided to go vegan.  A vegan is someone who doesn't eat anything produced by an animal (eggs, milk, cheese, meat, and animal fat).  The very first night we ate lentil tacos.  I wasn't sure how it would taste  Usually, our mom makes tacos that have beef or turkey and cheese, which we couldn't have.  Instead, we substituted lentils for beef, and soy-based cheese instead of dairy.  It was delicious, just like a regular taco!  It did have a yummy twist though, because of the lentils.  They had a smooth texture and slightly different flavor than beef.

I was afraid that I would miss the flavor of the foods that we're used to eating.  I think it's just a matter of finding delicious substitutes, like lentil beans and soy-based cheese.  It may be different but it still tastes great!

Written by Sunshine, age 13.

Lentil Taco

Lentil Tacos

Recipe by Moma

Ingredients

* 1 cup finely chopped onion
* 1 garlic clove, minced
* 1 teaspoon canola oil
* 1 cup dried lentils, rinsed
* 1 tablespoon chili powder
* 2 teaspoons ground cumin
* 1 teaspoon dried oregano
* 2 1/2 cups vegetable broth*
* 1 cup salsa
* 12 taco shells/tortillas
* 1 1/2 cups shredded lettuce
* 1 cup chopped fresh tomato
* soy-based, dairy free cheese

Directions

1. In a large nonstick skillet, saute the onion and garlic in oil until tender. Add the lentils, chili powder, cumin and oregano; cook and stir for 1 minute. Add broth; bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until the lentils are tender. Uncover; cook for 6-8 minutes or until mixture is thickened. Mash lentils slightly.  (To be totally honest, I usually have to add more broth and let it continue simmering to get the lentils to the consistency we like.)
2. Stir in salsa. Spoon about 1/4 cup lentil mixture into each taco shell. Top with lettuce, tomato, cheese and Tofutti sour cream.

*I used homemade veggie broth:  I added about 1/2 onion, 3 cloves garlic, 4 bay leaves, a cup of broccoli, two cups of carrots, and a head of celery to a large stock pot.  Cover with water and bring to a boil.  Cover pot, reduce to a simmer, let cook for an hour.  Strain veggies for purée, remaining liquid is your veggie broth.  Add salt and white pepper as desired.