Several years ago, my Mom, Dad, sister Jane, Colin Campbell, and I gave a one-day “Healthy You” seminar in Tucson, Arizona. The night before the event we were invited to Anne Minkus’s home to mingle with many of the plant-strong pillars of the community. We had an unforgettable weekend and dinner at Anne’s home, with these Spicy Lentil Tacos leading the charge.
- Preheat the oven to 350˚F.
- Bring the lentils and 2½ cups of water to a boil in a saucepan over high heat. Reduce the heat to low, cover, and simmer until lentils soften, around 20 minutes.
- Saute the onions, garlic, and jalapeños in a saucepan over medium heat, stirring frequently, until the onions start to turn brown and translucent, about 8 minutes. Add water 1 to 2 tablespoons at a time as needed, to keep the vegetables from sticking to the pan.
- Add the cooked lentils and taco seasoning to the saucepan.
- Mix well, add the vegetable stock, and bring to a boil.
- Reduce the heat to low, cover, and simmer for 5 to 7 minutes.
- Drape each corn tortilla over two bars of a vertical oven rack so that the tortilla’s two opposing sides hang down, evenly, facing each other.
- Cook the tortillas until crisp, 5 to 7 minutes.
- Remove the tortillas from the rack and admire your new taco shells.
- Spoon lentil mixture into the taco shells. Top with tomatoes, lettuce, guacamole, jicama, and salsa.
Note: If you’d prefer, use romaine lettuce leaves as a wrap instead of the taco shells.