MUSHROOM + LENTIL TACOS





I will do (almost) anything for TACOS! My meat lover husband and I couldn’t believe how delicious these meatless, plant-based tacos turned out! Super easy to make and they do not disappoint!

Lentils are an excellent source of plant protein, high in fiber and contain polyphenols, a type of antioxidant that reduces inflammation and oxidative stress by neutralizing free radicals in the body. They are also packed with micronutrients like vitamin A, vitamin K, folate, iron, and zinc.

Mushrooms are amazing as well! Specifically cremini mushrooms used in this recipe are high in B Vitamins which plays a role in many metabolic processes, including turning fats and carbohydrates that we obtain from the foods we eat into energy. Due to their ani-inflammatory and antioxidant properties, they’re helpful for increasing immunity against common illnesses, like the cold or flu, in addition to infections. Some research has shown that mushrooms work by increasing production of cytokines, parts of the immune system that play a role in defending the body against pathogens and many illnesses.

Enhance them with all your favorite toppings!

Ingredients

For the Mushroom & Lentil Taco “meat'“ :

  • avocado oil or extra virgin olive oil for cooking

  • half medium yellow onion, diced

  • 1 package of already cooked, steamed lentils (I buy mine from Trader Joe’s). This is the easy option, you can always cook your own dry lentils as well

  • 1 package of organic cremini mushrooms or about 15 whole brown mushrooms, chopped

  • option to add red, orange, yellow mixed bell peppers, diced

  • 1 tsp garlic powder

  • 1 tsp onion powder

  • 1 tsp cumin

  • 1/2 tsp paprika

  • 1 Tbsp or more chili powder

  • salt & pepper to taste

  • splash (about 1/4 cup) of your favorite tomato sauce (I use Raos) until desired consistency is achieved. Can also use a can of tomato paste and water

Instructions

  1. Heat a large skillet (my favorite is the cast iron) over medium heat with avocado oil

  2. Sauté onions, mushrooms and bell peppers on low-medium heat until caramelized, about 5 minutes.

  3. Add in Lentils, cook for another five minutes while adding in spices and tomato sauce.

  4. Serve with your favorite toppings and tortillas.

Suggested Toppings:

  • avocado

  • cilantro

  • purple cabbage

  • red onion

  • cherry tomatoes

  • red radish

  • fresh squeezed limes

  • hot sauce (current favorite is Siete)

Suggested Side option:

Garlic + Cilantro Black Beans

Ingredients

  • 1 (14-ounce can) organic black beans, undrained

  • 5 cilantro sprigs

  • 1-2 garlic cloves, crushed

  • a pinch of sea salt

  • avocado oil or extra virgin olive oil for cooking

Instructions

  1. in a small pot, add avocado oil or extra virgin olive oil,

  2. add in crushed garlic until fragrant

  3. combine black beans and cilantro sprigs

  4. simmer over low heat for 10-15 minutes until beans are not watery. Worth the wait!



This has become a weekly fave! Tag me on Instagram @rhhealth so I can see all of your yummy Tacos!

XX

DinnerRH Health