Spiced Lentil Tacos

In Houston, our weekly hankering for Tex-Mex was satisfied by a quick trip to El Real, the Original Ninfa's on Navigation, Hugo's, Torchy's, or TQLA. (Check out which of these made my Top 50 Houston list and why).

Despite the wind-chill, we've ironically found ourselves in the middle of a desert of sorts: a barren land devoid of authentic Tex-Mex. Not ideal, but not as desperate of a situation as it first appears either, thanks largely to a host of new cookbooks and a drastic decline in chips + salsa consumed at any given sitting.

Actual view from my office window in mid-January.
Approximate distance to Hugo's: 1,155 miles.
 

If you're looking to scratch your I-NEED-A-GOOD-TACO-NOW itch at home, or perhaps are simply up to trying a new healthy + flavorful meal option, these beautiful green lentils do the trick. Stuff that (soft shell corn) tortilla with avocado, minced onion, cilantro, chipotle crème, diced tomatoes, Torchy's diablo sauce and whatever else your stomach desires.

They're best served with black beans, my go-to Mexican rice, and cold beer.


Feeling a little closer to the southern border with every bite.

SPICED LENTIL TACOS
Serves 6

Ingredients:

1 TBS. EVOO
1 c. onion, finely chopped
2 cloves (or more) garlic, minced
*1 jalapeño, seeds removed, minced (optional)
1 c. dried green or brown lentils, rinsed
2 TBS. (or more) taco seasoning (don't buy it -- recipe follows)
2 1/2 c. vegetable or chicken broth
soft corn tortillas
miscellaneous taco fixin's: avocado, minced white onion, cilantro, jalapeño, pickled onions, chipotle crème, diced tomatoes, Torchy's diablo sauce, fried egg, lime wedges, shredded cheese, salsa

Directions:

Heat oil in a large skillet over medium heat. Cook the onions (and jalapeños if using) until they're golden brown, 10 - 15 minutes. Add the garlic, and sauté -- stirring regularly -- until fragrant, about 1 minute.

Add the lentils and taco seasoning, and cook until the lentils are dry and seasoning fragrant, about 1 minute.

Add the broth and bring to a boil. Reduce heat, cover and simmer until the lentils are tender, 25 - 35 minutes, stirring occasionally, especially at the end. Remove from heat, adjust seasonings -- more salt? more taco seasoning? -- and serve.

Adapted from SELF, February 2009



HOMEMADE TACO SEASONING

Ingredients:

2 tsp. chili powder
1 1/2 tsp. smoked paprika
1 tsp. onion powder
1  tsp. cumin
1/2 tsp. garlic powder
1/2 tsp. salt
1/2 tsp. dried oregano
1/4 tsp. freshly ground black pepper
1/4 tsp. cayenne pepper (optional)
1/4 tsp. red pepper flakes (optional)


Directions:

Blend spices together in a small bowl. Store any unused spice blend in an air-tight container (empty spice jars work beautifully).




Don't have good spice-storage solution? (Me either).
Find a container that fits on a kitchen shelf or in a drawer, and label the caps with "sticker dots," available at your nearest office supply store.