Lentils.

My childhood ‘DO NOT TOUCH’ food.  Can you relate to that?

I always thought I hated lentils. HATED!  Something about them was so weird to me but now I think it was just the name… Maybe??  Who knows?!

BUT here is what happened- one day I had them in a vegan lasagna and it was amazing.  I started to think about what exactly I ‘hated’ so much about them.  One day I decided to buy a package and thought to myself, ‘why don’t I try them out for real?’

Why lentils?

First of all, lentils are packed with protein, folic acid, and fiber.  BUT lentils (and other legumes as well) are extremely helpful in the fight against preventing breast cancer.  I will add in more to my diet for that fact alone!

Here is the thing with lentils and the way they taste…  It depends on how they are cooked and seasoned.  AND when you add them with beans to replace taco meat- amazing things happen!!

Details of the recipe:

* Pre-cook your lentils before hand and use half the batch in the recipe and the other half in a soup or chili.
* I used a can of mixed beans for a variety in texture but a can of black or pinto beans would work fine too.
* You can pre-mix the lentil and bean filling before hand and warm up when you are ready to eat.
* To cook the lentils, I suggest following the directions on the bag. Depending on the type you purchase, they will vary in cooking times.
* Serve with corn tortillas, flour tortillas, or even some collard greens if you would like.  
* Top with what you enjoy BUT I really enjoy these tacos with green onions, cilantro, a little dollop of cashew cream, and avocado.

Enjoy!