21 February 2012

Simple & Delicious: Lentil Tacos

As always, the What is dedicated to presenting you with colorful ideas for everyday life. Many of our ideas are food-related, because we love food. Learning how to cook for yourself now that you no longer have your mom or your meal plan to provide your meals can seem like a daunting task. We at the What are here to show you that cooking can be fun, easy, and rewarding by offering up recipes like this from our personal cookbooks. As is the case with most of our recipe-based ideas, this one is simple and delicious, just like us.
Lentil Tacos

Dead sexy.
It is no big secret amongst those who know me well that deep down inside I harbor a desire to be Mexican. Whether this stems from my fantastic Godmother, the Mexico boat ride in Epcot, Mariachi, or Robert Rodriguez movies is a matter of debate. But one thing is certain, I sure do love me some Mexican food. Granted, a lot of the "Mexican" food I prepare is Americanized, but it is still pretty damned good. Plus, it encourages the consumption of three of my favorite things: guacamole, tequila, and Mexican beer. Paired up with the right soundtrack, Mexican cuisine can really brighten a dull day.

This delicious recipe was introduced to me when I was dating a vegetarian and, between this and Black Bean and Corn Quesadillas, it nearly turned me. The meal is satisfying for your favorite carnivore while appeasing any vegetarians you may have to cook for. (NOTE: This is not a vegan recipe.) It's delicious, not bad for you, and a crowd-pleaser. So next time you have a taco night, don't buy some stupid kit from the supermarket, and try your hand at Lentil Tacos.

1 onion, finely chopped
1 clove of garlic, minced
1 teaspoon of canola oil
1 cup of dried lentils, rinsed
1 tablespoon chili powder
2 teaspoons ground cumin
1 teaspoon dried oregano
2.5 cups of chicken broth
1 cup of salsa
12 taco shells
Recommended for getting one's taco on.

  1. In a large nonstick skillet, saute onion and garlic until tender.
  2. Add lentils, chili powder, cumin, and oregano. Cook and stir for one minute.
  3. Add chicken broth and bring to a boil.
  4. Reduce heat, cover, and simmer for 25-30 minutes (or until lentils are tender).
  5. Uncover and cook for 6-8 minutes or until mixture has thickened.
  6. Mash lentils slightly, stir in salsa.
  7. Spoon the mixture into your shells and proceed to get your taco on!
 As with most of our Mexican fare here at the What, it is recommended that you enjoy this meal with tequila (sans training wheels, please) or a good Mexican beer. By that we mean Negra Modelo or Tecate, broaden your horizons beyond Corona. Whatever you pair your meal with, we hope it's grand! Buen Provecho!

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