SMASHED LENTIL TACOS

SERVES 12 TACOS

1 quart low-sodium vegetable broth

2 cups brown lentils, rinsed and picked through

2 tsp. ancho chile powder

2 tsp. ground cumin

1 1/2 tsp. ground coriander

1 tsp. garlic powder

1 tsp. onion powder

1/2 tsp. smoked paprika

3 tbsp. liquid aminos (or gluten- free tamari; use coconut aminos to be soy-free)

2 tbsp. lime juice

Salt and black pepper to taste

12 corn tortillas

Shredded cabbage

Guacamole or sliced avocado, optional

Salsa, optional

Pepperjack Cheese Sauce, optional

NUTRITIONAL VALUES

Calories: 60kcal
Fat: 0.8g (0.1g S.Fat)
Carbs: 11.6g
Protein: 2.2g
Sugar: 0.4g
Sodium: 35mg

METHOD

Combine the broth, lentils, ancho chile powder, cumin, coriander, garlic powder, onion powder, and paprika in a medium pot. Bring the water to a boil in a covered pot. When the water is boiling, remove the lid and reduce the heat to a low simmer. Allow to simmer for 15 to 20 minutes, or until the liquid has evaporated. Take the pan off the heat.

Combine the liquid aminos, lime juice, salt, and pepper in a mixing bowl. Smash the lentils with a potato masher until they resemble taco meat.

You can make the tortillas while the lentils are cooking. Over medium heat, heat a large frying pan, preferably cast iron. Place a tortilla in the pan and cook until the edges curl up (about 30 seconds), then flip and cook for another 30 seconds. Cover the heated tortilla with aluminum foil and place it on a plate. Repeat with the rest of the tortillas.

Scoop some of the smashed lentils onto a tortilla to serve. Top with cabbage and guacamole, salsa, and/or cheese sauce to taste (if using).