Lentil Tacos with Fresh Salsa

Ingredients

• For the Lentil Filling:
• 1 cup dry lentils, rinsed
• 3 cups vegetable broth
• 1 tbsp olive oil
• 0.5 onion, finely chopped
• 2 cloves garlic, minced
• 1 tsp cumin
• 1 tsp smoked paprika
• 0.5 tsp oregano
• Salt and pepper to taste
• For the Fresh Salsa:
• 2 tomatoes, diced
• 0.5 small red onion, finely chopped
• 0.25 cup fresh cilantro, chopped
• 0.5 lime, juiced
• 1 small jalapeño, finely diced (optional)
• Salt to taste
• For the Tacos:
• 8 small corn tortillas
• 0.5 cup shredded lettuce
• 0.5 cup crumbled queso fresco (optional)
• 0.5 avocado, sliced

Instructions

1. 1Cook the Lentils:
2. 2In a pot, heat olive oil over medium heat. Sauté the onions and garlic until softened.
3. 3Add lentils, cumin, smoked paprika, oregano, salt, and pepper. Stir well.
4. 4Pour in the vegetable broth, bring to a boil, then reduce heat and simmer for 20-25 minutes until tender and liquid is absorbed.
5. 5Prepare the Fresh Salsa:
6. 6In a bowl, mix diced tomatoes, red onion, cilantro, lime juice, and jalapeño.
7. 7Add salt to taste and let it sit for 10 minutes for flavors to meld.
8. 8Assemble the Tacos:
9. 9Warm the corn tortillas in a dry skillet or over an open flame for 10-15 seconds per side.
10. 10Spoon the seasoned lentils into each tortilla, top with fresh salsa, shredded lettuce, queso fresco, and avocado slices.