Lentil Tacos (+ Guacamole & Pico de Gallo) | Plant-Based Recipe Series with Dr. Monique

Rinse 1 cup of brown lentils and check for any pebbles or stones.

Place the rinsed lentils into a pot.

Add enough water to cover the lentils by about 2 inches.

Turn on the heat to bring the water to a boil.

Add 2 bay leaves and 2 dried ancho chilies to the pot.

Once boiling, reduce heat and let it simmer.

After a few minutes, add 2 tablespoons of tomato paste and the following spices: 1 tablespoon onion powder, 1 tablespoon garlic powder, 1 tablespoon smoked paprika, 1 tablespoon chili powder, 1 tablespoon cumin, 1 tablespoon Mexican oregano, and 1 teaspoon kosher salt.

Stir everything together and let it cook until the lentils are tender.

While the lentils are cooking, prepare the guacamole by washing 2 ripe avocados before cutting them open.

Cut the avocados in half and scoop out the flesh into a bowl.

Add 1 clove of minced garlic, 1/4 cup of diced red onion, 1/4 cup of fresh cilantro, the juice of 1 lime, and kosher salt to taste to the bowl with the avocado.

Mash the avocado mixture together with a fork until desired consistency is reached.

Equipment Needed

Spice Level:

Dietary