Lately, I’ve tried to make recipes using ingredients already on hand. I’ve had a huge bag of lentils sitting in my pantry for a few weeks, so I figured it was time to put them to use. I decided to make this simple and delicious recipe for spiced lentil tacos with an adobo chile sour cream.
Upon each bite, the palette is hit with the mild taste of the cumin soaked lentils, followed by the kick of the adobo chile sour cream. These tacos are perfect for weekday nights when cooking a gourmet meal isn’t in the cards.
Natalie, you can easily make the tacos vegetarian by using vegetable broth instead of chicken broth–I just didn’t have any in the pantry. :)
1 tbsp. olive oil
1 cup sweet onion, finely chopped
1 clove garlic, chopped
1 cup dried brown lentils, rinsed
1/2 tsp. salt
1 1/2 tsp. cumin, plus more to taste
1 1/2 tsp. chili powder, plus more to taste
2 1/2 cups homemade chicken broth
1/2 cup fat-free sour cream
1 chipotle chile in adobo sauce, finely chopped
2 tsp. adobo sauce
8 taco shells, store-bought or homemade
Lettuce, tomato, and Cotija cheese
Heat oil in large skillet over medium-high heat. Cook onion, garlic and salt until onion begins to soften, 4-5 minutes. Add lentils, cumin and chili powder. Cook until spices are fragrant and lentils are dry, about 1 minute. Add broth; bring to a boil. Reduce heat, cover and simmer until lentils are tender, 25 to 30 minutes.
Mix sour cream, chile and adobo sauce in a bowl.
Uncover lentils and cook until mixture thickens, 6 to 8 minutes. Mash half with a rubber spatula. Spoon lentil mixture into each taco shell. Top with sour cream mixture, lettuce, tomato and Cotija cheese.
Recipe adapted from Epicurious.