Chickpea and Lentil Tacos

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

Notes:

  • Product used in this recipe : Organic Brown Lentils
  • For a new taste, you can also use : Organic Red Lentils

Ingredients

  • 1/2 cup of Organic Brown Lentils
  • 500 grams of Organic Chickpeas (garbanzo)
  • 8 medium taco shells
  • 1 1/2 cups veggie broth
  • 1 medium white onion (about 1 cup chopped)
  • 1 large red/green pepper (about 1 cup chopped)
  • 2 small garlic cloves (minced)
  • 1 Tbsp oil
  • 1 1/2 Tbsp taco seasoning
  • 1 tsp lime juice
  • 2 teaspoons of cumin powder
  • 2 teaspoons of chili seasoning
  • 1/4 tablespoon onion powder

Guacamole

  • 1/3 cup mayonnaise
  • 2 small avocadoes
  • 1/2 jalapeno pepper (about 1-2 tbsp. diced)
  • 6-8 strands of fresh coriander
  • 1 tablespoon of lime juice
  • 1/4 cup chopped red onion
  • 1 chopped tomato

Preparation

For the tacos:

  1. First, dice all the veggies and rinse the lentils to remove any debris. Then, add the veggie broth, lentils, and 1/2 Tbsp of the taco seasoning to a small saucepan. Cook the lentils uncovered for 25-30 minutes until they are soft. Check and stir periodically to make sure the lentils are not getting overcooked. Start with 1 1/4 cup vegetable broth and add up to 1/4 cup more broth if the lentils are sticking to the pan before cooked through. The lentils are done when they are slightly crunchy on the outside(not mushy!), soft and tender inside, and no liquid is left in the pan. As a final step, season the cooked lentils with salt and pepper to taste.
  2. During this time, in a bowl, mix the chickpeas, (make sure the chickpeas have soaked in water 8 to 12 hours before) 1 tablespoon of oil, the cumin powder, chili powder, onion powder, pepper and salt, then stir well. Spread the chickpeas on a baking sheet and cook at 232°C (450°F) for 40 to 50 minutes, stirring every 10 minutes.
  3. While the lentils and chickpeas are cooking, add 1 Tbsp of oil to a large pan or cast iron skillet and turn the heat on. Once the oil is hot, add in the chopped onion, garlic, red/green pepper, and 1 Tbsp of taco seasoning. Saute for 5 minutes until the vegetables are cooked, but still crispy. Then, turn off the heat and season with salt and pepper to taste.
  4. Add the cooked lentils to the skillet with vegetables and 1 tsp of lime juice. Stir to mix everything together. Then, fill each taco shell with 1 scoop of the lentil taco filling!

Guacamole:

  1. Cut the avocado in half with a knife, open it and remove the stone. Using a spoon, remove the flesh from the peel and place it in a bowl. Using a fork, mash the avocado flesh with the lime juice. This will prevent it from blackening. Add the rest of the ingredients and mix well.
  2. You can garnish your tacos with sour cream, cilantro or cheese to your liking.