- In a medium pot, combine the broth, lentils, ancho chile powder, cumin, coriander, garlic powder, onion powder, and paprika.
- Cover the pot and bring to a boil. Once boiling, crack the lid and reduce the heat to a simmer. Let simmer until the liquid has cooked away, 15 to 20 minutes. Remove from the heat.
- Add the liquid aminos, lime juice, salt, and pepper. Use a potato masher to smash the lentils until they slightly resemble taco meat.
- While the lentils are cooking, you can prepare the tortillas. Heat a large frying pan, preferably cast iron, over medium heat. Place a tortilla in the pan and once the edges begin to curl up (after about 30 seconds), flip and cook for another 30 seconds.
- Place the heated tortilla on a plate and cover with aluminum foil. Repeat with the remaining tortillas.
- To serve, scoop a bit of the smashed lentils onto a tortilla. Top with cabbage, and add guacamole, salsa, and/or cheese sauce (if using).
Smashed Lentil Tacos
By Pragna Sanghavi
Feb, 19th
616
Servings
3 persons
Cook Time
33 minutes
Ingredients
14
- 16
Ingredients
- 1 quart low-sodium vegetable broth
- 2 cups brown lentils, rinsed and picked through
- 2 teaspoons ancho chile powder
- 2 teaspoons ground cumin
- 1½ teaspoons ground coriander
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon smoked paprika
- 3 tablespoons liquid aminos
- 2 tablespoons lime juice
- Salt and black pepper to taste
- 12 corn tortillas
- Shredded cabbage
- Guacamole or sliced avocado, optional
- Salsa, optional
- Pepperjack Cheese Sauce, optional
