Meatless Monday: Sprouted Lentil Tacos

This recipe is courtesy of Kathy Cox, Owner of The Little Mustard Seed Café and Shoppe in New Baltimore.

Sprouted Lentil Tacos (4 servings)

Lentils:
1 cup dried sprouted lentils
3 cups water
 
Seasoning:
1 tablespoon chili powder
1/2 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried oregano
1/2 teaspoon paprika
1 1/2 teaspoons ground cumin
1 teaspoon sea salt
1 teaspoon black pepper

Taco Toppings:
guacamole
tomatoes
onions
lettuce
salsa
hard and soft shells
 
Directions:

  1. Cook Lentils:  Add the 1 cup dried lentils to 3 cups boiling water.  Reduce the heat to simmer and cook for 4 minutes.  Remove from heat and cover. Let stand for 2 minutes.  Drain any remaining water off.
  2. While the lentils are cooking make your taco seasoning by combining all ingredients in a bowl.
  3. When lentils are done. Add as much seasoning, to taste, as desired along with 1 tablespoon olive oil.
  4. Assemble tacos using soft or hard shells and any taco fillings.
  5. Enjoy!

For more information on The Little Mustard Seed Café and Shoppe, visit their website: http://www.thelittlemustardseedcafe.com/.

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