Does anyone else feel like they are spending about a half a million dollars at the grocery story every month!?! Alright, that’s a slight exaggeration, but still! It seems like some of the most basic stuff that isn’t pumped full of GMO’s and junk processed food is getting more and more expensive everyday. I guess that means it’s time to go back to the basics. I’m talking beans, people!
Lentils are super cheap and a great source of protein and fiber. Especially important for any of you prego or nursing mamas. This recipe is one of my family’s favorites! It’s crazy easy and can be used for tacos, burritos, quesadilla (Ava’s favorite) or even use for a tortilla stack up.
- 1 Onion, finely chopped
- 1 Carrot, finely chopped
- 1 Clove Garlic, minced
- 1-2 tsp. Extra Virgin Olive Oil
- 1 cup Dry Lentils, rinsed
- 1 Tbsp Chili Powder
- 2 tsp Ground Cumin
- 1 tsp Dried Oregano
- 2 1/2 cups Vegetable Broth
- 1 cup Salsa
Heat a large pot over medium heat add the oil and saute the onion, carrot and garlic until tender. Add the lentils and seasonings and stir for 1 minute. Add broth and bring to a boil. Reduce the heat, cover and simmer for 25 to 30 minutes. Or until the lentils are tender. Uncover and cook for an additional 6-8 minutes. Gently mash some of the lentils and stir in the salsa. Spoon the lentil mixture into taco shells and top with your favorite ingredients.
Saute some veggies.
Add seasonings, lentils and broth – oh my!
Tada! Tacos! I topped these tacos with sauteed red peppers and Avocado Salsa.