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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.

From Plant-Strong: Discover the World’s Healthiest Diet—with 150 Engine 2 Recipes

lentil tacos, plant-based

Ingredients

  • 1 cup uncooked lentils, rinsed and drained
  • 2 large onions, diced (about 2 cups)
  • 2 tablespoons minced garlic
  • ½ jalapeño, diced
  • One (1.25-ounce) package taco seasoning
  • 2 cups vegetable stock
  • 10 (6-inch) corn tortillas
FOR THE TOPPINGS
  • Tomatoes, diced
  • Lettuce, shredded
  • Guacamole
  • Jicama, peeled and shredded
  • Salsa

Instructions

  1. Preheat the oven to 350˚F.
  2. 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.
  3. 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.
  4. Add the cooked lentils and taco seasoning to the saucepan.
  5. Mix well, add the vegetable stock, and bring to a boil.
  6. Reduce the heat to low, cover, and simmer for 5 to 7 minutes.
  7. 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.
  8. Cook the tortillas until crisp, 5 to 7 minutes.
  9. Remove the tortillas from the rack and admire your new taco shells.
  10. 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.
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Comments (2)

(4.5 from 2 votes)
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Krystal2 weeks ago
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This were pretty tasty, but when I followed the directions the filling was more like soup, very liquidy. I had to increase the heat and cook pretty aggressively for about another 15 minutes to get it to more of a taco filling texture. I will make these again I’m sure and I might just skip the vegetable broth or use way less.

Tina2 weeks ago
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These are very very good. I make homemade salsa to go with them.

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Tucson Spicy Lentil Tacos

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about the author

Rip Esselstyn

Rip Esselstyn, son of Dr. Caldwell Esselstyn, was a firefighter in the Austin fire department when he discovered dangerously high cholesterol levels among his firefighter comrades. He led a stationwide revolution of dietary change that resulted in markedly better health, which he detailed in his bestselling book, The Engine 2 Diet. Visit Engine2Diet.com for updates from Rip.

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