BBQ Lentil Tacos
The filling for these tacos is so tasty, it can be eaten plain, with brown rice, atop a baked potato, etc. My favorite way though, is these tacos. When assembling your taco, put some cabbage on the tortilla first, then the filling, and more cabbage. This helps keep the tortilla from getting too soggy.
Servings
6
Servings
6
Ingredients
Instructions
  1. In a small pot, cover lentils with enough water to be an inch above the lentils, and bring to a boil. Reduce heat and simmer, partially covered, for 20 minutes. Add 1/2 tsp salt and cook 5 more minutes until lentils are tender but still hold their shape. Pour off any excess water.
  2. Meanwhile, add onion to large skillet over medium heat. Wait for onion to start to stick and add 1 TBS of water to unstick and deglaze the pan. Continue this process until onion is soft.
  3. Add mushrooms to onion and cook 5-7 minutes until soft. Spoon off some of the liquid, if possible.
  4. Add cooked lentils and BBQ sauce to onion/mushroom mixture and cook until warmed throughout, 5-10 minutes.
  5. Cook each tortilla over open flame on stove until just beginning to char on each side. Fill tortilla with cabbage, lentils, more cabbage, and top with Sour Un-Cream (see Recipes), and lime juice.