Anyone who knows my husband knows how much he loves tacos. So much so that Taco Tuesday has become a thing of permanence in our house. This week, I surprised him with tacos of the vegan variety--lentil potato to be exact! And guess what? He loved them. We ate tacos on Tuesday and used the leftovers for burrito bowls. Though I would take a short cut next time by using pre-cooked lentils, this recipe was a great meatless take on Ryan's favorite food, and we had plenty of leftovers for a second meal.
Lentil Potato Burrito Bowl
Here's the recipe.
Lentil Potato Tacos
Ingredients:
8 ounces lentils (I used red, but any color would work)
3 cups water (omit if you used pre-cooked lentils)
1 15-oz can of crushed tomatoes
3 tablespoons Canola oil
1 large white or yellow onion, finely chopped
3 garlic cloves, minced
1 jalapeno, finely chopped
1 teaspoon cumin
½ teaspoon salt, or to taste
½ teaspoon black pepper
4 medium Yukon Gold potatoes, diced into ¼ inch pieces
2 stalks of celery, diced into ¼ inch pieces
Garnishes:
Warm Corn Tortillas
Chopped Cilantro
Lime Wedges
Homemade guacamole
Sort and rinse the lentils. Bring the lentils and 3 cups of water to a boil in a medium saucepan. Then, reduce heat to low and cover. Cook, simmering, for about 20 minutes. Lentils should be tender, but not mushy. When they're done, drain the lentils and set aside.
While the lentils cook, chop and prep all the other ingredients and make the guacamole.
Once the potatoes are chopped, toss with about 1-2 tablespoons of canola oil and place on a baking sheet. Bake the potatoes for about 20 minutes until they are nearly done. They will cook a bit more when you add them to the rest of the ingredients.
In a large deep sided skillet, heat the remaining oil over medium heat and then add the onion and celery and saute until soft, about 5 minutes.
Add the jalapeno and garlic and cook for 1 more minute. Add
the cooked lentils, cumin, crushed tomatoes, salt, and
pepper. Stir to thoroughly combine. Then, remove the potatoes from the oven and add those into the mixture.
Reduce heat to a low simmer and
cover.
Cook until the potatoes tender and some of the liquid has reduced down, about 5 more minutes. Stir a few times during the cooking time.
Serve on warm corn tortillas. Garnish with chopped cilantro, homemade guacamole, and a squeeze of lime. Enjoy!
Lentil Potato Tacos
Lentil Potato Burrito Bowl
