Lentil and Mushroom Tacos
Ingredients
The filling
-
3
tablespoons
butter
-
½
unit
onion (minced)
-
½
unit
jalapeno (seeded and minced)
-
8
ounces
shiitake mushrooms (sliced)
-
4
cloves
garlic (minced)
-
¾
cup
green lentils (rinsed and picked over)
-
3
cups
vegetable broth
-
2
teaspoons
dried oregano
-
½
teaspoon
salt
-
to taste
black pepper
For serving
-
as needed
corn tortillas
-
as needed
queso fresco (or parmesan cheese)
-
as needed
cilantro
Instructions
- 1. Melt the butter in a large sauté pan over medium-high heat.
- 2. Add the onion and jalapeno, cooking until the onion is translucent.
- 3. Stir in the mushrooms and garlic, cooking until the mushrooms begin to brown.
- 4. Add the lentils and stir until they start to brown.
- 5. Pour in the broth, oregano, and salt, then bring to a boil.
- 6. Reduce to a low simmer and cook uncovered until the lentils are tender, adding more water or broth if necessary.
- 7. Drain any excess liquid and season with additional salt and pepper to taste.
- 8. Serve with corn tortillas, cheese, and cilantro.
Nutrition Facts (estimated)
Servings
6
Calories
155
Total fat
6g
Total carbohydrates
19g
Total protein
7g
Sodium
719mg
Cholesterol
15mg
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