Friiiiiiday!! It’s Fri-day, fri-day, gotta get down on Friday!
In celebration of Friday, let’s have a taco party!
There is an abundance of tacos in Austin. Breakfast tacos? We’ve got you covered! Street tacos? We’ve got you covered! Fish tacos? We’ve got you covered! Mexican tacos? We’ve got you covered! Pork tacos? We’ve got you covered! Soft tacos, crispy tacos… we’ve got ’em all!
I’m sorry I’ll stop.
Ok, one more.
Looking for a good vegetarian taco?
Look no further!
Using lentils instead of ground meat, these little babies are yum yum yummy.
Tortillas are king in my house. I use them all the time to wrap up just about anything, except cereal because that would be gross.
Little baby lentil tacos, comin’ right up!
Ingredients: makes enough for 12 tacos
1/2 pound brown lentils, rinsed
1 yellow onion, minced
2 large carrots, chopped
3 garlic cloves, minced
2 teaspoons dried oregano
1 teaspoon crushed red pepper
3 bay leaves
3 cups water
1 cup of pureed tomatoes
1 Tbsp tomato paste
Shredded romaine lettuce
Shredded pepperjack cheese
In a large pot of sauté your onions, carrots, and garlic until translucent. Add tomato paste and incorporate with the veggies. Add your lentils and stir well. Add the water, tomatoes, bay leaves, oregano, red pepper and season with salt and pepper. Let the mixture come to a boil on a medium hight heat and then bring it down to a simmer. Simmer for about 30-40 minutes or until most of the mixture is absorbed.
Assemble tacos with tortilas, lettuce lentils and cheese.