Ingredients

The following ingredients have 10 Servings
  • 1 cup uncooked lentils, rinsed and drained
  • 2 large onions, diced (about 2 cups)
  • 2 tablespoons minced garlic
  • ½ jalapeño, diced
  • One (1.25-ounce) package taco seasoning
  • 2 cups vegetable stock
  • 10 (6-inch) corn tortillas
  • Tomatoes, diced
  • Lettuce, shredded
  • Guacamole
  • Jicama, peeled and shredded
  • Salsa

Instruction

  • Preheat the oven to 350˚F.
  • Bring the lentils and 2½ cups of water to a boil in a saucepan over high heat. Reduce the heat to low, cover, and simmer until lentils soften, around 20 minutes.
  • Saute the onions, garlic, and jalapeños in a saucepan over medium heat, stirring frequently, until the onions start to turn brown and translucent, about 8 minutes. Add water 1 to 2 tablespoons at a time as needed, to keep the vegetables from sticking to the pan.
  • Add the cooked lentils and taco seasoning to the saucepan.
  • Mix well, add the vegetable stock, and bring to a boil.
  • Reduce the heat to low, cover, and simmer for 5 to 7 minutes.
  • Drape each corn tortilla over two bars of a vertical oven rack so that the tortilla’s two opposing sides hang down, evenly, facing each other.
  • Cook the tortillas until crisp, 5 to 7 minutes.
  • Remove the tortillas from the rack and admire your new taco shells.
  • Spoon lentil mixture into the taco shells. Top with tomatoes, lettuce, guacamole, jicama, and salsa. Note, if you’d prefer, use romaine lettuce leaves as a wrap instead of the taco shells.