You have your bean, veggie and wonderful seasonings. What more do you need? And, remember, that for breast cancer survivors, lentils are the legumes shown to offer the best protection against disease recurrence.
Recipe makes about 12 tacos.
1 1/2 cups cooked brown lentils or 1/2 cup uncooked lentils
1 1/2 cups water
1 garlic clove, minced
1/2 head cauliflower
1 medium sweet onion, chopped
2 garlic cloves, minced
1 T mild chili powder, divided
1/4 tsp ground cumin
1/4 tsp smoked paprika
1/4 tsp chipotle powder
hearty amount of ground black pepper
salt to taste (optional)
If you're cooking your lentils, place the 1/2 cup lentils with 1 1/2 cups water and the 1 garlic clove. Bring to a boil, cover and reduce heat to low simmer and cook for 20 minutes. Set aside when done. (If using already cooked lentils, open container and set aside till ready to use.)
Prepare the 1/2 head of cauliflower by grating it into rice-like pieces.
Heat a large fry pan, add 1/4 cup water and cook the onion, stirring it till it browns. Keep adding a wee bit of water to prevent burning. Add the grated cauliflower and 2 garlic cloves minced and saute for 4 minutes. Add the 1/2 T chili powder, stir well, and continue cooking for another 5 minutes till the cauliflower is cooked.
Add the lentils to the skillet. Add the remaining1/2 T chili powder and the rest of the seasonings. Cook on medium heat till all ingredients are warmed. Add salt to taste if needed.
Use this wonderful filling in your whole wheat taco and serve with lettuce, tomatoes, maybe some grated vegan cheddar and/or top with salsa. Guacamole, anyone?