Taco Tuesday alert!  and oh so classic!  This recipe comes from my latest and greatest vegan cookbook from the Skinny Bitch herself, Kim Barnouin.  It's called Skinny Bitch:  Ultimate Everyday Cookbook.   While some of the recipes have had some incomplete instructions, it's a beautiful book and the food has been really tasty so far.  I honestly want to make 99% of the recipes in here.  How often does that really happen?  Like I could have a Julie & Julia experience and start at page 1, cooking my way to the end.  It just came out, so I forgive the typos.  I think that happens a lot with the first printing.  If you're in the market for a new book, I recommend this one wholeheartedly.  Totally accessible. 

Now go ahead and enjoy this addition to your TT repertoire!

Lentil Tacos with Fresh Salsa
4 cups water
1 cup dried green lentils
2 T diced white onion
2 T olive oil
S&P, to taste
2 T tomato paste
2/3 cup diced cherry tomatoes
2 T finely sliced red onion
1 garlic clove, minced
3 tsp lime or lemon juice
1 T finely chopped cilantro
corn tort shells
1 avocado (or prepare some guac)
shredded lettuce

In a med saucepan, bring the water to a boil over high heat.  Add the lentils and white onion.  Return to a boil and then reduce heat, cover, and simmer until soft, 30-40 minutes.  Drain any remaining water, and place half the lentils in a blender or food processor.  Process while drizzling 1 T of the oil into the mixture.  Season with S&P, to taste.  Add the tomato paste and puree until combined.  Put the lentil mixture in a bowl and stir in the remaining lentils.

In a separate bowl, mix together the tomatoes, red onion, garlic, juice, cilantro, and remaining oil, for the salsa.  Add S&P to taste.

Prepare your tacos, and top with avocado slices (or guac), salsa, and lettuce. 

Enjoy!

2 comments

1. Martha on March 18, 2011 at 2:28 PM

   Anything with lentils is great! Thanks for this!

    
2. ann on March 22, 2011 at 8:23 AM

   Yes, I love lentils! Hope you enjoy the recipe :)