Vegan Tacos.. Now with Lentils!

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!