Lentil Tacos w/ Black Bean, Edamame and Corn Salad

Lentil Tacos

adapted from ms. grace’s recipe


  • 2 tablespoon olive oil
  • 1 tsp Chili powder
  • ½ Onion finely chopped
  • 2 cloves of garlic, minced
  • 1/2 teaspoon salt
  • 2 cups dried brown lentils, (soaked for 10 min–rinsed)
  • 1 Zucchini finely diced
  • 2 Carrots finely diced
  • 1 package taco seasoning
  • 1 32 oz. Organic vegetable broth + water if needed
  • Organic Taco Shells



Heat oil in large skillet over medium-high heat. Cook onion and garlic until onion begins to soften, 3 to 5 minutes. Add carrots, zucchini, salt and chili powder, cook 3-5 minutes more.  Add lentils and taco seasoning. Cook until spices are fragrant and lentils are dry, about 1 minute. Add broth; stir & bring to a boil. Reduce heat, cover and simmer until lentils are tender, 25 to 30 minutes (stirring occasionally, add water if needed). Serve in taco shells with sides of brown rice, shredded cheese, lettuce, sour cream & salsa.

Black Bean, Edamame and Corn Salad

1 Can black beans, drained and rinsed

2 cups corn- frozen or canned

1 cup shelled edamame

1 red bell pepper, diced

i scallion, sliced thin

1 tsp cumin

1 lime, juiced

1/4 cup olive oil

salt an pepper to taste

Combine all ingredients and season wth salt and pepper.




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