Ingredients

The following ingredients have 10 Servings
  • 1 tablespoon vegetable oil
  • 1/2 cup + 1/8 cup finely diced red onion
  • 1 tablespoon minced garlic
  • 1 teaspoon tomato paste
  • 1 packet (1 oz Old El Paso™ taco seasoning mix)
  • 3/4 cup dried brown lentils
  • 2 cups mushroom or vegetable broth
  • 1/3 cup bulgur wheat
  • 2/3 cup water
  • 2 medium avocados (halved and pitted)
  • 1 cup halved cherry tomatoes
  • 2 tablespoons chopped fresh cilantro leaves
  • 1 teaspoon freshly squeezed lime juice
  • 10 Old El Paso™ Stand N’ Stuff™ taco shells

Instruction

  • Heat the vegetable oil in a large saucepan over medium heat. Once the oil is hot and shimmering, add 1/2 cup of diced red onion and sauté for 5 minutes until soft. Add the minced garlic, tomato paste, taco seasoning and dried lentils. Sauté for another 30 seconds, then pour in the 2 cups mushroom or vegetable broth. Allow the mixture to come to a boil over medium heat. Boil, uncovered for 10 minutes. Cover the pot, turn the heat down to medium-low, and simmer for an additional 5 minutes or until the lentils are tender.
  • While the lentils are cooking, bring 2/3 cup of water to a boil over high heat in a small saucepan. Add the 1/3 cup bulgur to the pot and turn the heat down to low. Simmer, covered, for 12-15 minutes or until tender. Transfer the cooked bulgur into the cooked lentil mixture; stir well to combine.
  • Scoop the avocado halves into a medium bowl and mash with a fork. Add the remaining 1/8 cup diced red onion, 1 cup of halved cherry tomatoes, cilantro leaves, and lime juice. Mix well; taste, and add salt as needed.
  • Build the tacos by dividing the lentil mixture among the taco shells. Top with guacamole and serve.