Whether you’re vegan or not, the recipes from Isa Moskowitz of the Post Punk Kitchen are almost universally delicious and usually quite easy. The Ancho Lentil Tacos check both those boxes and we’re excited to share this recipe on the blog today. No slaving over the stove or complaints from your family on this one. It’s quick, easy, healthy and flavorful every time.
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Ancho Lentil Tacos
Recipe from The Post Punk Kitchen
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Lentil Mixture
- 2 teaspoons olive oil
- 1 small onion, minced
- 2 cloves garlic, minced
- 2 1/2 cups cooked lentils (from about 1 cup dried)
- 3 tablespoons tomato paste
- 2 tablespoons hot sauce
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Spice Mix:
- 1/2 teaspoon dried oregano
- 2 teaspoons ground ancho chile (or regular chili powder if that’s all you have)
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon salt
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Suggested Taco Toppings:
- Corn tortillas
- cilantro
- sliced avocado or guacamole
- pico de gallo
- lime (to squeeze over filling)
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Directions:
Rinse lentils and bring them to a boil in a small covered pot with a big pinch of salt in plenty of water. Lower heat and simmer until tender, then drain. Set aside.
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Combine all the ingredients for the spice mix and set aside. Also, keep a cup of water within reach, you’ll need to add splashes as you cook.
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Preheat a large skillet over medium-high heat. Saute the onion and garlic in the oil with a pinch of salt for about 3 minutes, until lightly browned. Add spices and toss them for 30 seconds to toast.
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Lower heat to medium, add lentils, a few splashes of water, tomato paste and hot sauce; use a fork to mash them a bit as they cook, until they hold together. Do this for about 5 minutes, adding splashes of water as necessary if it appears dry. Taste for salt and seasoning; you may want to add more spices or hot sauce.