Did you know pulses are packed with protein, fiber & iron?? Not only that did you know one half-cup serving of cooked lentils has twice as many antioxidants as blueberries & twice as much protein as quinoa??!
Plus they are an inexpensive way of eating clean & healthy!
Let’s celebrate National Taco Day with Cauliflower Lentil Tacos
Ingredients -
1 cup green or brown lentils
3 cups filtered water
1 head of cauliflower, cut into 1" pieces
2 Tbsp extra virgin olive oil
2 yellow onions, diced
1 jalapeno pepper, minced
4 cloves garlic, minced
5 tsp chili powder, divided
2 tsp ground cumin, divided
1 tsp ground coriander, divided
1/2 cup tomato sauce
2 tsp salt
1 tsp ground pepper
organic taco shells
shredded lettuce
*toppings - avocado, salsa, cheese & sour cream
Directions -
Rinse and drain the lentils. Add the lentils to a saucepan. Add the water and bring to a boil. Reduce the heat to low and simmer until tender. About 30 minutes.
Pulse the cauliflower into rice-size pieces in a high-speed food processor.
Heat the oil in a skillet over medium heat and cook the onion & jalapeno until the onion is translucent.
Add the cauliflower rice, garlic, 2 tsp of the chili powder, 1 tsp of cumin and 1/2 tsp of coriander and cook for 4 minutes.
Stir in the tomato sauce and cook another 4 minutes.
Add the lentils and remaining spices.
Cook for another 3 minutes.
Scoop the cauliflower lentil taco "meat" into the taco shells and top with lettuce and any other additional toppings.
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