1 cup CCM Brown Lentils
1 can plum tomatoes
2 1/2 cups of water
1 diced onion
2 diced shallots
3-4 tbs olive oil
2 Tbs chili powder
2 Tbs cumin
1 tsp granulated onion
1 tsp Salt
1 tsp pepper
1 handful of crushed tortilla chips
1 pack of tortilla/soft taco shells
1 head of shredded lettuce
4 cloves of garlic
1 1/2 C shredded cheese
Rinse and drain lentils. While draining, dice onion to roughly same size. Mince shallots and garlic.
Heat medium saucepan and coat pan with oil and add the spices to toast. Add onion, let onion and spice mix for a minute before adding lentils. Also add plum tomatoes, squished. The plum tomatoes count as 1/2 cup of water. Add 2 cups of water to this. Bring to boil then reduce to simmer. Stir occasionally checking lentils as you go. Once soft turn off heat and let cool before adding crushed tortilla chips. Store and let cool in fridge overnight. Remove lentils from fridge and add cheese. mix until combined, spoon onto a tortilla.
Add oil to pan and fry each side. Plate up with your favorite taco fixings, lettuce, salsa, sour cream.
ENJOY
Pairs well with our tortilla recipe.
