Lentil Tacos
1 T olive oil
1 ½ c minced onions
2 cloves garlic
1 c minced red bell pepper
1 c dried lentils
1 c stock
1 ½ c chopped tomatoes (canned ok)
1 c tomato juice
1 T soy sauce
¼ t red pepper flakes
2 T chili powder
1 T molasses
½ t ground cumin
1 bay leaf
Serve on taco shells or corn tortillas with shredded cheddar
cheese, lettuce
In large non-stick frying pan over low heat, cook onions,
peppers, and garlic in oil until onions are wilted ( about 10 min). Add 1 c tomatoes, lentils, tomato juice, stock,
parsley, chili powder, molasses, soy sauce, cumin, red pepper flakes, and bay
leaf. Cook covered over low heat for 1
hour, stirring frequently. Uncover and
continue to cook stirring frequently until mix is thick. Discard bay leaf. Fill taco shells with lentil mixture and top
with lettuce and cheese
