How to Make Vegan Lentil Tacos
Step #1: Heat the vegetable oil in a large saucepan over medium heat. Once the oil is hot and shimmering, add ½ cup of diced red onion and sauté for 5 minutes until soft. Add the minced garlic, tomato paste, taco seasoning, and dried lentils. Sauté for another 30 seconds, then pour in the 2 cups of mushroom or vegetable broth. Allow the mixture to come to a boil over medium heat. Boil, uncovered, for 10 minutes. Cover the pot, turn the heat down to medium-low, and simmer for an additional 5 minutes or until the lentils are tender. I’m an equal-opportunity eater, but I also think there’s a lot to be said for eating more plant-based foods. Step #2: While the lentils are cooking, bring 2/3 cup of water to a boil over high heat in a small saucepan. Add the ⅓ cup of bulgur to the pot and turn the heat down to low. Simmer, covered, for 12-15 minutes or until tender. Transfer the cooked bulgur to the cooked lentil mixture; stir well to combine. Step #3: Scoop the avocado halves into a medium bowl and mash with a fork. Add the remaining ⅛ cup of diced red onion, 1 cup of halved cherry tomatoes, cilantro leaves, and lime juice. Mix well; taste, and add salt as needed. Step #4: Build the tacos by dividing the lentil mixture among the taco shells. Top with guacamole and serve. To reheat the lentil mixture, use a skillet or saucepan over medium heat until warm, or microwave in 30-second intervals, stirring in between. Assemble the tacos just before serving to maintain the best texture and flavor.
