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Lentil Tacos w/Cilantro Lime Rice Yield: 5 Servings
Ingredients:
1¼ tsp. Olive Oil
1½ cup Yellow Onion, Diced
1¼ tsp. Garlic, Diced
¾ cup Dry Lentils
1 tbsp. Lower Sodium Taco Seasoning
5 cups Low Sodium Vegetable Broth
10 each Corn Tortillas
5 cups Romaine Lettuce, Washed, Shredded
¾ cup Fresh Tomato, Diced
1¼ cup Monterey Jack Cheese, Shredded
2 tbsp. Fat Free Sour Cream
5 each Lime Wedges
5 sprigs Fresh Cilantro
Pico De Gallo
½ cup Yellow Onion, Diced
½ each Jalapeno Pepper, Seeded, Diced
¼ cup Cilantro, Minced
1 cup Fresh Tomatoes, Diced
1¼ tsp. Fresh Lime Juice
¾ tsp. Kosher Salt
Cilantro Lime Rice
1¼ cup Basmati Rice
2½ cups Water
1¼ tsp. Olive Oil
1 pinch Kosher Salt
3¾ tbsp. Cilantro, Chopped
1 tbsp. Fresh Lime Juice
Preparations:
1. Heat oil in a pan, over medium heat. Add the onion and garlic; sauté for 5 minutes or until tender.
2. Add the lentils, and taco seasoning, cook for 1 minute. Add broth and bring to a boil; reduce heat to low, cover and simmer until tender, about 45 minutes.
3. Uncover and continue cooking until mixture is slightly thickened, 6-8 minutes.
Pico De Gallo
4. Combine all ingredients together, let marinate for 1-2 hours.
5. Add the Pico de Gallo to the lentil mixture. Cilantro Lime Rice
6. In a pot, bring the water to a boil. Reduce heat to medium-low, add the rice, oil and salt; cover.
7. When the water has evaporated and rice is tender, add the cilantro and lime juice; toss to combine.
Plate Assembly:
Divided evenly for each tortilla, spread the sour cream; add ¼ cup of the lentil mixture, top each taco with lettuce, diced tomato and cheese.
Serve 2 tacos per serving along with ½ cup cilantro lime rice. Garnish with cilantro and lime wedges.
