The man of the (female-dominated) house did not find lentils too palatable the last time I made them. So we had a big bag of lentils hanging around the house that were collecting dust… and this turned out to be a sneaky way to make them again! So delicious that it can turn anyone into a lentil-lover.
For the full soft tacos you will need:
- Soft taco shells
- Leafy greens of choice
- Chopped and de-seeded tomatoes
- Barbequed lentils (see below)
Ingredients for the barbequed lentils:
- 1 cup of lentils
- 2 cups water
- 2 tbsp olive/sunflower oil
- 2 medium-sized onions, sliced in half-moons
- 1 bell pepper, chopped (we used a yellow bell pepper, any color will do)
- *1 tbsp chili flakes
- *1 tsp garlic powder
- *1 tsp paprika
- *1/2 tsp salt
- *2 tiny cans of tomato paste (if in Holland– the Euroshopper kind of 0.07€/can!), about 1/2 cup in total
- *1/4 cup ketchup
- *2 tbsp syrup
- *1 tbsp soy sauce
- 1 cup water
- *1 vegetable bouillon, crushed
You can omit everything with a * and replace with 1 cup of barbecue sauce if you are in a time or ingredient crunch… or are afraid of too many ingredients (like my mother).
- Start by cooking the lentils. Put the lentils and water in a pot, bring to a low boil, then reduce to a simmer. They should cook for about 30 minutes or so, or until they get to be a little tender. (We will finish them off in the sauce, so they don’t need to be completely done.)
- Sauté onions in oil until they get translucent. Then add bell peppers. Sauté until peppers begin to get soft.
- Then add in the chili flakes, garlic powder, paprika and salt. Toss.
- Add in the tomato paste, ketchup, soy sauce & syrup.
- Take your mostly-cooked lentils and add to the sauce. Add in the water and the crushed vegetable bouillon.
- Let the lentils simmer until the water has been absorbed and the lentils stick together in the barbecue sauce. If lentils are too hard still, then add a bit more water. You are done when the lentils are cooked to your liking, and everything is sticking together!