Lovely Lentil Tacos

It has officially arrived —the dreaded end of summer.

In North Carolina the end of summer was more than welcomed —It was celebrated.

Since our move to Colorado —My feelings towards summer have changed —I want it to be summer forever.

I picked up a bag of canning tomatoes at the market on Saturday —20 organic heirloom tomatoes for $3!

Along with some tomatillos + cherry bomb peppers

Rinsed + sprayed with olive oil + shoved under the broiler

10 minutes later you have a pile of deliciousness

Beautiful!

Most recipes say not to roast anything other than a roma tomato —as other tomatoes contain too much water.

Most recipes say to flip the tomatillos + roast them on each side for ten minutes.

I say —I do what I want.

I broiled the heirloom tomatoes + tomatillos + a cherry bomb pepper at 500* for 10 minutes.

Broiling them allowed the top side to cook down a little —while leaving the bottom side firm.

And then I made a salsa —a salsa with no recipe + no photographs.

Just know it was good + very summery.

For my dinner recipe creation I was going to open up a can of fire roasted tomatoes —but then I looked at my counter + saw 12 tomatoes staring back at me.

So I roasted them.

Without fire.

Under the broiler just like I did for the salsa.

I chopped them up.

And I saved their juice.

Always save the juice.

The real recipe involves these guys.

My new best friend —French Green Lentils.

LOVELY LENTIL TACO “MEAT”

serves 4

INGREDIENTS

• 1 cup uncooked french green lentils -rinsed [other lentil varieties will turn to mush]
• 1 T olive oil
• 1 cup chopped onion
• 1 clove garlic minced
• 1 jalapeno pepper –seeded + deveined + chopped
• 1 can fire roasted tomatoes –drained –save juice!
• 2 cups liquid [ie:juice from fire roasted tomatoes - broth - water - or combination]
• 1 T chili powder
• 1 T ground cumin
• 1 t paprika
• 1/2 t garlic powder
• 1/2 t onion powder
• 1/2 t oregano
• 1/2 t black pepper
• salt to taste —this will depend on the sodium content in the liquid that you use
• crushed red pepper to taste

DIRECTIONS

1. Heat pot to medium + add olive oil
2. Add onions + jalapenos + garlic + saute for 2 minutes
3. Add everything else + bring to a boil
4. Cover pot + turn heat to low —bringing contents to a simmer
5. Simmer for 45 minutes to an hour —or until lentils are tender
6. Drain + Serve

Use this in tacos –burritos –quesadillas –enchiladas –on a salad.

Double the recipe + use half of it to make chili.

Whatever you do with it I promise you –you will love it.

I want to spoon this right now.

I mean…errr…I want to eat this with a spoon right now.

Holy taco.

I love veggie tacos —I eat veggie tacos at least once a week.

I wish I would have met this taco sooner.

The lentils are delicious –tender + flavorful.

They have a surprisingly meaty texture + are juicy just like beef.

If you’re looking to convert a carnivore –look no further.

Cheers to my new best friend.

B+B