/ / Tacos recipe with lentils

Tacos and Lentil Recipe

  • Olive oil - 2 teaspoons
  • Yellow onions - 1 Piece
  • Garlic - 1 tooth
  • Chilli powder - 1 st. a spoon
  • Ground cumin - 2 teaspoons
  • Dried oregano - 1 teaspoon
  • Of dried lentils - 1 cup
  • Salt - 1/2 teaspoonfuls
  • Vegetable or chicken broth - 2 1/2 cups
  • Fresh cilantro - 2 Art. Spoons
  • Corn tortillas - 10 pieces
  • Cheese, avocado, salsa, tomatoes, lettuce - To taste (filling)

1. In a saucepan, heat olive oil over medium heat. Add the finely chopped onions and fry, stirring occasionally until it begins to turn brown around the edges, about 8 minutes. Add chopped garlic and spices. Fry until the appearance of flavor, stirring constantly, about 1 minute. Add lentils, salt, broth, cover and simmer for 25-30 minutes, until the lentils become soft. 2. Remove the lid and cook over low heat for 6-8 minutes until the mixture thickens. Using a potato press or a wooden spoon, mash some of the lentils. Stir in finely chopped cilantro. 3. While the lentils are cooking, heat the oven to 135 degrees. Put a water-soaked kitchen towel on the baking tray. Lay the tortillas on a towel in one layer (a slight overlap is allowed), on top put a second wet towel. Heat in the oven for 10 minutes until the cakes become warm and soft. 4. Evenly separate the filling between the cakes and immediately serve.

Servings: 3-4

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