Monday, July 18, 2011

Taco Lentils

Mexican food in any form is a hit at our house, so adding more meatless dishes in our South-of-the-border nights would be an easy transition for us.

I originally had planned to make regular ground beef taco meat, then add cooked lentils to stretch the meat, but I found myself without any beef in the frig. So why not go full monty - straight for just lentils?

Surprisingly, this went over well. It tasted like a compromise between ground beef for texture and pinto beans for flavor. I froze the remaining half of the beans for another night!

Taco Lentils 
Makes approx 4 cups lentils

16 oz dried lentils, picked through and rinsed in cold water
4 cups water
3 tablespoons taco seasoning (approx 1 packet dry taco seasoning)

Bring water to a boil in a large saucepan, add taco seasoning. Stir in dried lentils, return to a boil, then reduce to a simmer for 20 minutes. Taste them for seasoning and texture. If lentils are too firm, continue cooking at 5 minutes intervals until lentils are the correct texture. Drain, if desired.

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