Ingredients with Measurements:
- 1 cup dried green lentils
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup vegetable broth
- 1/2 cup dulse seaweed, chopped
- 8 small tortillas
- 1 avocado, sliced
- 1/2 cup salsa
- 1/4 cup chopped fresh cilantro
- Lime wedges, for serving
Special equipment needed:
- Large skillet
- Wooden spoon
- Cutting board
- Knife
Step-by-step instructions:
1. Rinse the lentils and drain them. Set aside.
2. Heat the olive oil in a large skillet over medium heat. Add the onion and garlic and sauté for 2-3 minutes until softened.
3. Add the cumin, smoked paprika, chili powder, salt, and black pepper to the skillet. Stir to combine.
4. Add the lentils and vegetable broth to the skillet. Bring to a boil, then reduce the heat to low and simmer for 20-25 minutes until the lentils are tender and the liquid has been absorbed.
5. Stir in the chopped dulse seaweed and cook for an additional 2-3 minutes until heated through.
6. Warm the tortillas in a dry skillet or in the microwave.
7. To assemble the tacos, spoon the lentil mixture onto each tortilla. Top with sliced avocado, salsa, and chopped cilantro.
8. Serve with lime wedges on the side.
Time:
Preparation time: 10 minutes
Cooking time: 25 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories: 300
Fat: 10g
Carbohydrates: 42g
Protein: 12g
Fiber: 12g
Substitutions for ingredients:
- Red lentils can be used instead of green lentils.
- Any type of seaweed can be used instead of dulse seaweed.
- Corn tortillas can be used instead of flour tortillas.
Variations:
- Add diced tomatoes, bell peppers, or jalapeños to the lentil mixture.
- Top with shredded cheese or sour cream.
- Use the lentil mixture as a filling for burritos or quesadillas.
Tips and tricks:
- Make sure to rinse the lentils before cooking to remove any debris.
- If the lentils are not tender after 20-25 minutes, add more vegetable broth and continue cooking until they are tender.
- Leftover lentil mixture can be stored in the refrigerator for up to 3 days.
Storage instructions:
Store leftover lentil mixture in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the lentil mixture in a skillet over medium heat until heated through.
Presentation ideas:
Arrange the tacos on a platter and garnish with lime wedges and additional cilantro.
Garnishes:
- Lime wedges
- Chopped cilantro
- Shredded cheese
- Sour cream
Pairings:
- Mexican rice
- Refried beans
- Guacamole
Suggested side dishes:
- Grilled corn on the cob
- Black bean salad
- Roasted sweet potatoes
Troubleshooting advice:
- If the lentils are too dry, add more vegetable broth or water.
- If the lentils are too wet, cook them for a few more minutes until the liquid has been absorbed.
Food safety advice:
- Make sure to rinse the lentils before cooking to remove any debris.
- Store leftover lentil mixture in an airtight container in the refrigerator for up to 3 days.
Food history:
Dulse seaweed has been used as a food source for thousands of years in coastal regions around the world. It is rich in vitamins and minerals and has a salty, umami flavor.
Flavor profiles:
Savory, smoky, slightly spicy
Serving suggestions:
Serve the tacos with lime wedges on the side for squeezing over the top.
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