I’m always looking for new ways to use the staples in my pantry, particularly lentils. They are a great source of vegetarian protein and taste good, but one does get tired of lentil soup after a while. This take on taco filling is quick to make and tastes pretty good on it’s own merits, but is even better when seasoned with some bottled (or leftover packets of) taco sauce for a little extra zing.
You could make these totally vegan or take them in the opposite direction by adding some leftover grilled chicken or beef to the mix. The lentil/avocado mash is a great carrier of flavors, so feel free to experiment with additional seasonings to suit your own tastes.
1 avocado, chopped
1 2/3 cups cooked brown or green lentils
1/4 cup red onion, diced
chopped fresh cilantro, to taste
1 clove garlic, minced
1 to 2 tablespoons lime juice
corn tortillas or taco shells
shredded lettuce or bagged salad greens
sour cream or plain yogurt
Mash the avocado in a bowl, then add lentils, onion, garlic, lime juice and cilantro to taste and stir to combine. Fill tortillas or shells with the lentil/avocado mixture and top with a sprinkle of cheese, veggies and drizzles of sour cream and taco sauce. These go really well with Spanish Rice on the side.