Lentil Tacos

45 min · Serves 6

Based on a recipe from Washington State WIC Program, via USDA MyPlate Kitchen

Steps written by Kubbord

What goes in

• 1½ cupsdry lentils
• 4 cupswater
• ½green pepper
• 4garlic
• 2½ mlhot pepper flakes (optional)
• 4.9 mlchili powder
• 4.9 mlcumin
• 2½ mlbasil
• ⅔ cuptomato paste
• ¼ cupraisins (optional)

How to cook it

1. Finely chop the ½ green pepper and mince the 4 garlic cloves.
2. In a medium pot, combine 1½ cups dry lentils and 3 cups of the water over medium-high heat. Bring to a boil, then reduce the heat to medium and cook for 10 minutes until the lentils begin to soften.
3. Stir in the chopped green pepper, minced garlic, 1 teaspoon chili powder, 1 teaspoon cumin, ½ teaspoon basil, ⅔ cup tomato paste, and the optional ½ teaspoon hot pepper flakes and ¼ cup raisins.
4. Reduce the heat to medium-low and simmer gently for 30 minutes until the lentils are tender and the sauce has thickened, stirring occasionally and adding up to the remaining 1 cup of water if the mixture becomes too dry.
5. Remove the pot from the heat and spoon the warm lentil mixture onto plates or into bowls to serve.

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