- 2 cups dry brown lentils
- 1 small yellow onion
- 2 cloves garlic
- 2 Tbsp olive oil
- Taco seasoning (with corn starch)
- 1 tsp salt
- Homemade pico de gallo
- Sour cream
- 2 small avocados
2 large eggs
1/4 cup fiesta blend shredded cheese
1 teaspoon coconut flour
Salt and pepper — to taste
1. In small bowl, whisk eggs until frothy. Stir in cheese and coconut flour until well blended. Salt and pepper to taste.
2. Pour batter into frying pan sprayed with non-stick cooking spray or greased. Cook on one side, carefully turn and cook on the other side until done. Slide out onto plate.
- Sort and rinse the lentils. Bring 3 cups of water to a rolling boil in a medium pot. Once it reaches a boil, add the lentils. Let the pot return to a boil, then reduce the heat to low, place a lid on top. Allow the lentils to simmer for 20 minutes. After 20 minutes, taste the lentils to test the texture. They should be tender but not mushy. Drain the lentils in a colander.
- While the lentils are simmering, prepare the pico de gallo. Also mix together the taco seasoning, including the corn starch.
- Dice the onion, mince the garlic and cook them with olive oil in a large skillet over medium heat until tender. Once the onion is tender, add the drained lentils, the taco seasoning, and about a half cup of water. Stir and cook over medium heat until the mixture has thickened (about 3-5 minutes). Season to taste with salt – this will really bring out the flavors (I added one teaspoon).
Build the tacos, using about 1/4 cup of seasoned lentils per taco, one slice of avocado, a small amount of pico de gallo, and sour cream. If you have cilantro left over from the pico de gallo, it can also be used to top the tacos
The Lentils can be served in different ways
1. traditional taco
3. Taco lettuce wrap