1vine ripened tomato, dicedor 1/2 can of diced tomatoes (14 oz can)
2cupscooked green or French lentils1 can of lentils
1cupfrozen spinachor 3 handfuls of fresh spinach, or any other leafy green
2tspcumin
2tspchili powder
1tspsea salt
6-12small tortillas (corn or flour)warmed in the oven, stovetop, or microwave
1 avocado, slicedfor topping
1 handfulfresh cilantro, choppedfor topping
1/4 cupshredded red cabbagefor topping
1 lime, halvedfor squeezing over finished tacos
Instructions
Heat the oil in a large skillet on medium heat.
Add the tomatoes, and cook until they've lost their shape, about 2 minutes.
Stir in the lentils and spices. If you are using canned lentils, cook them enough to reduce the liquid until you have a thick and meaty filling. About 5 minutes.
Add the frozen or fresh spinach, and cook for another 2 minutes, or until tender.
Season to taste with more salt if necessary.
Fill the warm tortillas (I like to double the tortillas) with the lentil filling, and top with cilantro, shredded cabbage, avocado, and lime juice.
Notes
Use home cooked or canned lentils for this recipe. Canned lentils contain a lot of liquid and should not be rinsed (unlike beans). Reduce the liquid from the can of lentils as they cook in the skillet.
French and green lentils work best for this recipe. Avoid red lentils, as they are too mushy when cooked.