At the beginning of the year I sat down and made some goals for myself.  In honor of my 40th birthday I thought it would be fun to have a 40 theme.  I want to go of 40 dates with my husband (a huge improvement to the 5 or 6 we got to last year), run 40 miles each month, run in 40+ miles of races by the end of the year and I want to try 40 new foods or recipes.

This is were the lentils come in to play!  I have never actually eaten a lentil and had no idea how to serve them.  So why not try them in tacos- we love tacos!!!

Here is what you will need:

• 2 garlic cloves, minced
• 1 teaspoon oil (olive or coconut works well)
• 1 package of pre-steamed lentils
• 1 tablespoons chili powder
• 1/2 tablespoon ground cumin
• 1 teaspoon dried oregano
• 1 can (14.5 ounces) diced tomatoes with chiles, drained
• corn tortillas
• Toppings: lettuce, tomatoes, cheese, salsa, avocado…

In a large skillet heat oil on medium.  Sauté the garlic for about a minute.  Add lentils, spices and diced tomatoes.  Simmer for about 20 minutes.

Serve on tortillas and top with your favorite toppings.  My boys did cheese, black bean and lettuce.  I enjoyed mine with lettuce, pineapple salsa, black beans and sliced avocado.

 

I purchased the pre-cooked lentils, because remember, I had no idea what a lentil even was.  You could also make this recipe with dry lentil and about 2 cups of chicken or vegetable broth.  Just add the broth at the same time you add all the other ingredients (subbing the dry lentils for the pre-cooked ones) and simmer for longer, until lentils are soft.

 

 

 

The husband was out of town, but my boys loved these- even asked for seconds and took the lentils with quinoa to school for lunch the next day.

This gets a 3 Gonzales thumbs up!