Lentil Taco (perfect with the lentil tortillas)

  • 1/2 cup black lentils
  • 1 1/2 cup broth of choice
  • 2 dried chilis of choice
  • 1/2 cup of broth of choice
  • Juice of a lime
  • 2 cloves of garlic, peeled
  • 1/2 tsp salt
  • 1/2 tsp cumin
  • 1/2 tsp coriander
  • 1/2 tsp of Badia seasoning
  1. Rinse the lentils. Place them in a sauce pan with the broth, Bring to a boil, then reduce to a simmer; cover and cook until lentils are tender but not mushy, 22 to 25 minutes. 
  1. In a dry sauce pan, add chilis till softened over medium heat.  Remove stems and seeds.  In a blender/food processor, add chilis broth, juice of a lime, garlic, and rest of the seasonings. Puree till smooth.  
  1. Pour into with lentils and continue cooking a few more minutes stirring frequently and crushing some of the lentils on the side of the pan to create a little bit of paste.  

Serve over red lentil tortillas with favorite toppings like chopped cilantro, avocado (or guacamole) etc.

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