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Thursday, January 31, 2013

Provencal Lentil Tacos with Roasted Vegetable Salsa

Looking for something unique to fill your homemade tortillas? Try this amazing lentil taco recipe inspired by For these vegetarian tacos, cooked lentils are simmered with a flavorful spice blend to make a hearty and delicious fillings.  To finish the tacos, the lentils are topped with a tasty roasted vegetable salsa and fresh arugula.

Provencal Lentil Tacos with Roasted Vegetable Salsa
Gluten Free
Serves One (2 Tacos)
Click Here for Printable Recipe


Roasted Vegetable Salsa:
1/4 red bell pepper, chopped into 3/4 inch pieces
1/4 green bell pepper, chopped into 3/4 inch pieces
4-6 cremini mushrooms, quartered
1 tbsp. balsamic vinegar
Salt & Pepper

1/4 tsp. marjoram
1/2 tsp. paprika
1/4 tsp. cumin
1/8 tsp. coriander
1/8 tsp. salt
1/8 tsp. pepper
1 small garlic clove, minced
3/4 cup cooked lentils*
1 tsp. tomato paste
1/2 tsp. hot sauce
1/2 cup low-sodium chicken broth
1 tbsp. fresh parsley, chopped

2 (6 inch) corn tortillas**
Handful of Fresh Arugula, Chopped
Fresh Parsley to Garnish, Chopped

To Make the Salsa:
1. Preheat oven to 400 degrees. Line a baking sheet with aluminum foil and spray with nonstick spray.

2. Place vegetables on baking sheet and spray with additional nonstick spray. Season with salt and pepper.

3. Roast vegetables until beginning to brown, 25-30 minutes, stirring halfway through.

4. Remove vegetables from oven and transfer to a bowl. Drizzle in balsamic vinegar and toss to coat vegetables.

To Make the Filling:

1. While the vegetables are roasting, you can begin preparing the lentil filling.

2. In a small dish, stir together spices (marjoram, paprika, cumin, coriander, salt, and pepper) until combined. Set aside.

3. Spray a small skillet with nonstick spray and heat to low. Saute garlic until fragrant, about 30 seconds.

4. Stir in lentils, 1/4 cup chicken broth, tomato paste, hot sauce, and spices.

5. Raise heat to medium and use the back of spatula to mash lentils slightly. Continue cooking lentils 10-12 minutes, stirring often and continuing to mash lentils until they begin to hold together but still have a little texture (or your desired consistency). Add broth, one tablespoon at a time, as necessary as the lentils absorb the liquid (you may not need all of it).

6. Stir in fresh parsley. Taste for seasoning and adjust, if necessary.

Assembling the Tacos:

1. Scoop about 1/2 of the lentil filling onto each tortilla. Top with roasted vegetable salsa, arugula, and parsley. (You may have leftover toppings). Fold up and enjoy!

Nutrition Information-- approximately 240 calories per recipe (2 Tacos)

* 1/4 cup raw lentils will yield about 3/4 cup cooked. Prepare according to package directions.
** For the best results, use this recipe for homemade tortillas--

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