Jalapeno Lime Lentil Tacos

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5 tortillas (regular or corn-your choice)

4 cups water

1 cup dry, green lentils

1/3 cup white onion, chopped

3/4 cup cherry tomatoes, quartered

1/3 cup red onion, chopped

1 jalapeno pepper, chopped fine

2 tbsp lime juice

2 tbsp fresh cilantro, minced

1 tbsp olive oil

1 cayenne pepper, minced

3/4 tsp sea salt

Dash black pepper

*Chopped lettuce and avocado for extra toppings make it much yummier!

  • Bring 4 cups water to a boil
  • When boiling, add lentils and white onion
  • Cover, bring to low heat, and simmer for 40 minutes
  • When cooked, drain excess water
  • Place half the lentils, olive oil, cayenne, salt and pepper in a food processor and pulse until thick and chunky
  • In a separate bowl, mix together tomatoes, red onion, cilantro, lime juice and jalapeno and stir well
  • Combine remaining lentils, pulsed lentils and jalapeno/lime mix together and stir well
  • Toast tortillas on skillet or in the oven and stuff with lentils and other toppings
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