1 1/4 cups lentils
2 tsp minced garlic
3 tablespoons taco seasoning
3 tablespoons salsa
1 1/2 cups shredded cabbage
1/2 teaspoon cumin
1 tablespoon lime juice
1 teaspoon olive oil
flour tortillas
tomatoes, cheese, and greek yogurt
In a medium sauce pan, bring 1 3/4 cups salted water to a boil. Add lentils, cover, and reduce heat. Simmer covered for about 20 to 25 minutes, until most of the water has been absorbed. Meanwhile, whisk together cumin, lime juice, and olive oil. Toss with cabbage and set aside. Dice the tomatoes and prepare the other toppings. Once lentils are soft, add the taco seasoning and salsa. Add more to taste if you need. Put plenty of lentils, cabbage, tomatoes, and cheese on a tortilla and top with a dallop of greek yogurt. Or nix the tortillas and put it all in a bowl and use a little ranch dressing instead of greek yogurt.
optional sauteed veggies:
Saute 1/2 cup julienned zucchini and 1/2 cup julienned carrots with a little montreal steak seasoning until tender.
optional sauteed veggies:
Saute 1/2 cup julienned zucchini and 1/2 cup julienned carrots with a little montreal steak seasoning until tender.
