Lentil Tacos with Quick Jalapeño Pickle
Serves 10 good sized tacos
Ingredients for the tacos:
2 tablespoons olive oil
½ large white onion diced
1 cup brown lentils
1 ½ cups vegetable stock or water
Chili powder to taste
Cumin to taste
Salt to taste
2-3 garlic cloves minced
2-3 limes (juice from one, the others sliced for serving)
1-2 jalapeños minced (optional)
½ cup rehydrated Textured Vegetable Protein (optional – can be added for extra protein)
Flour or corn tortillas
Cilantro for serving
Ingredients for quick jalapeño pickle:
1-2 jalapeños thinly sliced (seeded if you like)
½ red onion thinly sliced
Juice of 1 lime
Salt to taste
Directions:
Lay out the tortillas for serving. If you are using flour tortillas try heating them in some unsalted butter on both sides until golden. Fill the tortillas with the filling. Top with pickle and cilantro, and your favorite hot sauce if you want.
Make the pickle first. In a small bowl combine the juice, jalapeño, onion, and salt. Mix so the lime juice covers everything. Let this sit out at room temperature for at least 20 minutes.
Bring the lentils and stock (or water) to a boil in a medium saucepan. Reduce heat to low and keep at a simmer for about 10 minutes until they are al dente. If the liquid evaporates add more as needed. If lentils reach desired doneness and liquid remains just drain it off.
In a large skillet, heat the olive oil over medium heat. Add the onions and sauté until they turn golden and are just starting to caramelize. When onions are ready add the lentils, TVP (if using), and jalapeño. Season to your liking with chili powder, cumin, and salt. Mix well. Cook until the lentils begin to soften up a bit (about 5 minutes or so). Now throw in the garlic and lime juice, and mix. At this point the lentils should be breaking down a bit. Remove from the head, and scrape up the bits at the bottom of the skillet.
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