Lentil Tacos with Tangy Guacamole
Photography Courtesy United Dairy Industry of Michigan
Featured in April/May 2020
Ingredients
Guacamole
1 medium ripe avocado pitted, peeled, and chopped
1 tablespoon orange lime, or lemon juice
¼ teaspoon hot pepper sauce
1 clove garlic minced
½ cup plain fat-free Greek yogurt
Lentil Tacos
2⅓ cups water
1 cup dried brown lentils rinsed and drained
½ cup finely chopped onion
2 teaspoons chili powder
2 cloves garlic, minced
½ teaspoon salt
1½ cups seeded and chopped tomatoes
1¼ cups (5 ounces) shredded cheddar cheese
12 yellow corn taco shells
Instructions
Guacamole
- In a small bowl mash avocado, juice, hot pepper sauce, and garlic. Stir in yogurt.
- Cover and refrigerate until serving time.
Lentil Tacos
- Preheat oven to 400°F. In a medium saucepan over medium-high combine water, lentils, onion, chili powder, garlic, and salt.
- Bring to boiling. Reduce heat. Cover and gently boil 12 to 15 minutes or until lentils are just tender.
- Uncover and boil 5 to 15 minutes or until most liquid evaporates.
- Remove lentils from heat. Stir in 1 cup of the tomatoes and ¾ cup of the cheese. Spoon into taco shells. Stand filled tacos in 13×9×2-inch baking dish.
- Sprinkle tacos with remaining tomatoes and cheese. Loosely cover dish with foil. Bake 3 to 5 minutes or until cheese melts.
- Stir guacamole. Serve with warm tacos. Makes 6 servings.
Recipe courtesy United Dairy Industry of Michigan
