This recipe was adapted from the Meatless Chili Recipe in the Incredibly Easy Vegetarian cookbook. I added green chilies and more spices to make a taco filling. It turned out really well! The book also recommends using this on pizza, or over spaghetti, rice or chips.
1 cup dry red lentils, rinsed
2 cups water
1/2 packet dry onion soup mix
1 cup (8oz can) tomato sauce
2 T chopped green chilies
1 teaspoon chili powder
1/2 teaspoon cumin
1/2 teaspoon paprika
salt and pepper, to taste
1. In a saucepan, bring the lentils and water to a boil. Add the soup mix and simmer for about 10 minutes.
2. Add the remaining ingredients and simmer for about 10-15 minutes longer.
This will fill about 12 tacos or so. I crisped a couple corn tortillas in the oven and piled on salsa, leaf lettuce, tomatoes and a little cheese. My tacos didn't all look this neat. LOL (I ate 3 tacos.)
If you assume 12, the filling per taco would have approximately:
58 calories
3.8g protein
0g fat
10.9g carbs
2.3g fiber
So if you ate 1/2 the recipe as a chili instead, it would have approximately:
348 calories
22.8g protein
0g fat
65.4g carbs
13.8g fiber
1 comment:
that looks awesome!
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