LENTIL MUSHROOM TACOS

July 09, 2018 by Renee Tavoularis

Ingredients

1 tablespoon light oil (such as avocado oil or olive oil)
½ small yellow onion, diced
1 cup diced mushrooms (such as white or crimini)
1 cup cooked green lentils
2 teaspoons cumin
1 teaspoon garlic powder
1 teaspoon chili powder
½ teaspoon ground cayenne pepper
2 tablespoons tomato paste
1 tablespoon water
½ teaspoon sea salt
4 - 6 lettuce leaves (such as Romaine or Bibb)
4 radishes, thinly sliced
1 tablespoon cilantro leaves
1 lime, sliced into wedges 

Instructions

• In a medium saucepan, heat the oil over medium heat until hot. Add the onion and cook 5 minutes or until softened. Add the mushrooms and cook for another 5 minutes.
• Place the cooked lentils in the pan with the mushrooms along with the cumin, garlic powder, chili powder, cayenne powder, tomato paste and water. Reduce heat to low and let simmer for 10 minutes. After 10 minutes, season with salt and remove from heat.
• Place the lettuce leaves on a plate and spoon the lentil and mushroom mixture into each leaf. Top with radishes and cilantro leaves.
• Serve with sliced lime and any additional toppings.