Chickpea and lentil tacos

Preparation: 15 min
Cooking: 40 min
Yield: 8 tacos

Notes:

  • Product used in this recipe: Organic Brown Lentils
  • To vary this recipe, you can also use: Organic Red Lentils.

Ingredients

  • 1/2 cup (125 ml) Organic Brown Lentils
  • 500 g Organic Chickpeas (garbanzo)
  • 8 medium taco shells
  • 1 1/2 cup (375 ml) veggie broth
  • 1 medium white onion (about 1 cup (250 ml) chopped onion)
  • 1 large red or green pepper (about 1 cup (250 ml) chopped pepper)
  • 2 small garlic cloves, minced)
  • 1 tablespoon (15 ml) oil
  • 1 1/2 tablespoon (22.5 ml) taco seasoning
  • 1 teaspoon (5 ml) lime juice
  • 2 teaspoons (10 ml) cumin powder
  • 2 teaspoons (10 ml) chili seasoning
  • 1/4 tablespoon (3.75 ml) onion powder

Guacamole:

  • 1/3 cup (85 ml) mayonnaise
  • 2 small avocadoes
  • 1/2 jalapeno pepper (about 1-2 tablespoons diced jalapeno pepper)
  • 6-8 strands of fresh coriander
  • 1 tablespoon (15 ml) lime juice
  • 1/4 cup (60 ml) red onion, chopped
  • 1 tomato, chopped

Preparation

 

  1. Tacos: Dice all the vegetables and rinse the lentils. Then, in a small saucepan, add the vegetable broth, lentils, and 1/2 tablespoon (7.5 ml) of taco seasoning. Cook the lentils uncovered for 25 to 30 minutes, until tender. Check and stir periodically to ensure the lentils aren't overcooked. Start with 1 1/4 cups (310 ml) of vegetable broth, and add up to 1/4 cup (60 ml) of additional broth, if the lentils stick to the pot before they are fully cooked. The lentils are cooked when they are slightly crunchy on the outside (not overcooked!), tender on the inside, and there is no liquid left in the pot. Finally, season the cooked lentils with salt and pepper to taste.
  2. Meanwhile, in a bowl, combine the chickpeas (make sure the chickpeas have been soaked in water for 8 to 12 hours beforehand), 1 tablespoon (15 ml) of oil, cumin powder, chili powder, onion powder, pepper, and salt, then stir well.
  3. Spread the chickpeas on a baking sheet and bake at 450°F (230°C) for 40 to 50 minutes, stirring every 10 minutes.
    While the lentils are cooking, add 1 tablespoon (15 ml) of oil to a large skillet and turn on the heat. Once the oil is hot, add the chopped onion, garlic, red or green bell pepper, and 1 tablespoon (15 ml) of taco seasoning. Sauté for 5 minutes until the vegetables are cooked but still crisp. Then turn off the heat and season with salt and pepper to taste.
  4. Add the cooked lentils to the pan with the vegetables and 1 teaspoon (5 ml) of lime juice. Stir to combine. Then fill each taco shell with 1 serving of the lentil taco filling and 1/4 cup (60 ml) of cooked chickpeas.

Guacamole:

  1. Cut the avocado in half with a knife, then open it up and remove the stone. Use a spoon to remove the flesh from the skin and place it in a bowl. Mash the avocado flesh with the lime juice using a fork. This will stop it going black. Add the remaining ingredients and mix well.
  2. Garnish your tacos with sour cream, coriander or cheese as desired.

Add Your Heading Text Here

Lorem ipsum dolor sit amet, consectetur adipiscing elit, sed do eiusmod tempor incididunt ut labore et dolore magna aliqua. Ut enim ad minim veniam, quis nostrud exercitation ullamco laboris nisi ut aliquip ex ea commodo consequat. Duis aute irure dolor in reprehenderit in voluptate velit esse cillum dolore eu fugiat nulla pariatur. Excepteur sint occaecat cupidatat non proident, sunt in culpa qui officia deserunt mollit anim id est laborum.

Privacy Overview

This website uses cookies so that we can provide you with the best user experience possible. Cookie information is stored in your browser and performs functions such as recognising you when you return to our website and helping our team to understand which sections of the website you find most interesting and useful.