This is a favorite in my house. Prep all the fixings for the tacos ahead of time to get dinner on the table quickly. Also, try this in a slow cooker. Just saute the onion and garlic first and add it to slow cooker with the water and lentils. Cook on high for 4 hours.
2 cups dried green lentils
1 red onion, chopped
2 cloves of garlic, minced
1/2 tsp. sea salt
4 cups water or veggie broth
Mix together and set aside.
2 Tbs. chili powder
1 Tbs. ground cumin
2 tsp. cornstarch
1 1/2 tsp. sea salt
1 1/2 tsp. smoked paprika
1 tsp. groimd coriander
In a pot, saute the onions and garlic and add a pinch of salt.
When the veggies are soft, stir in the lentils, and then pour in the liquid.
Bring to a boil, reduce the heat, cover and simmer for 30-40 minutes.
Once all the liquid is absorbed, add in the seasoning and combine.
Now place a few spoonfuls into taco shells, add some lettuce, tomatoes and maybe a little cashew sour cream or potato cheese and enjoy.