Lentil Taco Meat

Perfect for Meatless Mondays


(stuffs about 10-12 tacos)

1 cup brown lentils, rinsed and picked over
1 medium yellow onion, diced
3 cloves of garlic, minced
1/2 large bell pepper, chopped (any color)
1 cup sliced mushrooms (any kind)
1 carrot, peeled and sliced
2 ribs of celery, sliced
1-1/2 tbsp chili powder
1 tsp cumin
1/2 tsp smoked paprika
1 tsp oregano
1 bay leaf
dash cayenne
2 cups vegetable broth
1 tbsp tomato paste
1 tbsp lime juice

Heat 1/4 cup water in a large skillet. Saute onion for 3 minutes. Stir in the garlic, bell pepper, and mushrooms and cook for another 3 minutes. If the pan starts to dry up and the contents start sticking, add a tablespoon or two more of water. Add in the lentils, carrots, celery, chili powder, cumin, paprika, oregano, bay leaf, and cayenne, and saute for 1 minute, stirring constantly. Stir in the broth and bring to a boil. Turn the heat down to medium low and cover. Simmer for 30 minutes, stirring occasionally. If the mixture starts drying out, add 1/4 cup water or broth.

Remove from heat and carefully drain off any extra liquid (a little bit of liquid is fine, excessive liquid is not desirable). Remove bay leaf and stir in tomato paste and lime juice. Transfer to food processor or blender and pulse a few times, until a crumbly texture is achieved--do not puree. Serve hot.

Winter Lentil Soup

I just happen to have some lentils and sweet potatoes on hand, so this might get a try this weekend.

Ingredients

• 1 tablespoon olive oil
• 4 leeks (white and light green parts), cut into 1/4-inch-thick half-moons
• 1 28-ounce can whole tomatoes, drained (no salt added to lower to sodium level a bit)
  
• 2 sweet potatoes, peeled and cut into 1/2-inch pieces
• 1 bunch kale, thick stems removed and leaves cut into 1/2-inch-wide strips
• 1/2 cup brown lentils
• 1 tablespoon fresh thyme
• Kosher salt and black pepper
• 1/4 cup grated Parmesan (1 ounce; optional)

Directions

1. Heat the oil in a large saucepan or Dutch oven over medium heat. Add the leeks and cook, stirring occasionally, until they begin to soften, 3 to 4 minutes. Add the tomatoes and cook, breaking them up with a spoon, for 5 minutes.
2. Add 6 cups water and bring to a boil. Stir in the sweet potatoes, kale, lentils, thyme, 1 ½ teaspoons salt, and ¼ teaspoon pepper. Simmer until the lentils are tender, 25 to 30 minutes.
3. Spoon into bowls and top with the Parmesan, if using.

By Sara Quessenberry, March 2006

Nutritional Information

• Per Serving
• Calories 226Calories From Fat 21%

• Fat 4g
• Sat Fat 1g
• Cholesterol 3mg
• Sodium 799mg
• Protein 12g
• Carbohydrate 38g
• Fiber 7g

SOURCE: http://www.realsimple.com/food-recipes/browse-all-recipes/winter-lentil-soup-10000001151425/index.html