Before I get into the cooking part - let me say that before I tasted lentil tacos, I was skeptical. I am a big fan of ordinary tacos, with spicy beef, hot salsa and cool sour cream, mmm. I wasn't so sure that a vegetarian knock off could deliver. I am not ashamed to admit that I was very, very wrong. And so I present to you - a 2 part post singing an ode to the glory that is lentil taco ... glory.
Part uno - adobo sauce.
2 jalapenos or ancho chilies
1/8 large onion
1/3 can (2 oz) tomato paste
3 tbsp cumin
1 tbsp garlic powder
2 tsp dried parsley
1 tsp brown sugar
1 tsp paprika
1/8 tsp allspice
1/8 tsp dried thyme
small pinch of ground cloves
smaller pinch (smaller than the one above) hot pepper powder, or chili powder
Tu (my fiancee) would like me to tell you that he personally invented this spice blend for your enjoyment, so be kind and don't sell it (without at least telling him), in case he ever becomes famous.
Without further ado, slice your peppers in half and roast them slightly in a small amount of your choice of oil. Chop up your onion and add them to your pan. Cook this until the onions are turning clear and the peppers are getting a bit wrinkly. De-vein the peppers if you're a wuss. Toss everything (yes, everything, including the oil peppers cooked in, and all your spices) into your food processor or blender with maybe 1/2 a cup of water. Get this from the Alps, your Brita, your tap, if you're adventurous, really your imagination is the limit, unless you're living in a third world country.
Part deux - tacos (makes 8)
8 tortillas
1/2 lb dry lentils
1/4 lb beans (optional)
1/4 large onion
2 cloves garlic
salsa
lettuce
cheese
sour cream
anything else you want to crown your glorious taco creation
Soak your lentils, and your beans (separately) for a while (overnight if you want tacos for breakfast). Once they're ready, start by chopping up some onion, mincing some garlic, and putting it all in a pan with a bit of oil on medium heat.
Add your drained lentils with a small amount of water (it'll cook away, it's just to keep it from getting too dry/sticky). Cook for 2 minutes, add about half of your adobo sauce, cook stirring for another 5-10 minutes, until lentils are soft (and your whole household is salivating over their plates).
Boil the beans on medium-high heat until they become softer (this might take a half hour so a good idea to start this beforehand). Drain them, add a little oil and continue cooking on medium heat. They will begin breaking down (you can help this along by smashing them). Continue cooking, adding a tiny bit of water if needed.
When the beans are more or less mushy, take a spoonful and smear it on the bottom of your tortilla shell. Heck, smear some on the sides if you want. Go nuts. On top, layer some of the lentils. For toppings - I like to go in this order: cheese (first so it can melt), salsa (or extra adobo sauce if you're packing serious huevos), lettuce (so it doesn't go limp from the heat), sour cream.
Stuff your face. Repeat as necessary.
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