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)
1 cup dried sprouted lentils
3 cups water
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
hard and soft shells
- 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.
- While the lentils are cooking make your taco seasoning by combining all ingredients in a bowl.
- When lentils are done. Add as much seasoning, to taste, as desired along with 1 tablespoon olive oil.
- Assemble tacos using soft or hard shells and any taco fillings.
For more information on The Little Mustard Seed Café and Shoppe, visit their website: http://www.thelittlemustardseedcafe.com/.