I never really had lentils before this week and now I can't get enough of them. I highly recommend using a crock pot - it makes things super easy. You can make a bunch of stuff with lentils - soups, salads, "meatloaf" or really awesome TAQUITOS!
To prepare lentils:Ingredients
1lb. bag of LENTILS
1 ONION diced
3 stalks of cut CELERY
1 cup baby CARROTS
3 BAY LEAVES
CAYENNE PEPPER
7 cups of WATER
1 POTATO cut in chunks
Add all ingredients except for potato to the crock pot and cook on low for 8 hours or so. In the last hour of cooking add the potato.
Once lentils are done remove Bay Leaves. Eat as a soup or refrigerate or freeze them for later.
LENTIL TAQUITOS
Ingredients
1/2 cup BROWN RICE
1 T. FLAX SEED
SALT AND PEPPER to taste
1/2 diced ONION
1 diced JALAPEÑO
1/4 cup CILANTRO
1 T. Olive Oil
1/2 cup EL PATO TOMATO SAUCE**
4 CORN TORTILLAS
Preheat oven to 400.
-In a mixing bowl combine Lentils, Rice, and Flax Seed. (Use your hands and mash the Lentils and Rice together. You can have some of the Potato and cooked Carrots from the crock pot in the mix too).
-Sauté Onion, Jalapeño and Cilantro in the Olive Oil over medium heat. After a few minutes add the Lentil mixture and Pato Tomato Sauce. Mix well and simmer for 10 minutes. Mixture should be thick if too wet add more Rice.
-Wet the Tortillas and place on a foiled cookie sheet and put in the oven for a couple of minutes until soft. (this makes them easier to work with and prevents tears).
-Spoon the Lentil Mixture evenly among the Tortillas and roll.
-Place on the foiled baking sheet seam side down.
-Bake for 20-25 minutes until browned and crisp.
-Serve with some home made guacamole and salsa.
These are DAMN GOOD!
Nutritional Info (for 2 TAQUITOS)
Calories: 300
Protein: 13.5g
Carbs: 54g
Fat: 10g
** I love this stuff. So delicious and has a great heat to it. It's super cheap - this can cost me 50cents! Plus it's totally vegan -- only tomato, chiles, garlic, onion and spices!
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