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LENTIL & MUSHROOM TACOS WITH MANGO SALSA

These lentil tacos will leave you satiated and full (of nutrients)! These are very quick and easy to make. They are also kid friendly, and can be made gluten free depending on the taco shells you choose to use!

 

 

 

Course: Main Dish

Cuisine: Gluten Free, Mexican, vegan, Vegetarian

Prep Time: 10 minutes

Cook Time: 35 minutes

Servings: 4 

 

INGREDIENTS

 

Mango Salsa

  • 1 tbsp olive oil

  • 2 cups mango diced

  • 1/2 cup cilantro chopped

  • 1/2  cup onion diced (red onion works best)

  • 1 jalapeño seeded and diced (optional)

  • 1 tsp salt to taste

  • 1 1/2 tbsp lime juice fresh

  • 2  tsp sugar optional depending on sweetness of the mango

Lentil Mushroom 'Meat'

  • 1 tbsp olive oil

  • 1/2  cup onion diced (I used yellow onion)

  • 2 cloves garlic minced

  • 1 tbsp tomato paste

  • 1 1/2 tsp chili powder

  • 1 tsp cumin

  • 1 tsp oregano

  • 1/2 tsp paprika

  • 1/4 tsp cayenne optional

  • 1 1/2 cups mushroom diced 

  • 1 cup dried lentils red or brown

  • 2 cups veggie broth low sodium

  • 1 bay leaf

  • 1 tsp salt to taste

  • pepper to taste

  • 8 taco shells hard or soft

INSTRUCTIONS

 

Mango Salsa

  1. Toss all ingredients together until well combined.

Lentil Mushroom 'Meat'

  1. Heat the oil in a large pan over medium heat. Once heated, add the diced onion and a sprinkle of salt. Sauté until soft & translucent, about 3-5 minutes.

  2. Add the mushrooms and sauté until mushrooms release some liquid, about 2-3 minutes. 

  3. Now add minced garlic, tomato paste & spices. Cook until mushrooms are tender & lightly browned, About 2-3 minutes

  4. Add lentils, vegetable broth, bay leaf, salt & pepper. Bring to a boil, then reduce to a simmer. Cover and let mixture cook for about 20-25 minutes, until lentils are tender.

  5. Uncover and cook for another 5-10 minutes, or until liquid cooks down & mixture is thickened. Remove bay leaf.

  6. Now the fun part -spoon the filling into your taco shell and dress up to your liking. Enjoy!

RECIPE NOTES

 

*Makes about 8 Tacos.

*Vegetable Broth: Low sodium broth is not only healthier, but you can better control the salt content of the meal. Remember; you can always add but you can't take away!

*Extra topping ideas: Purple cabbage, vegan sour cream, vegan ranch dressing, or hot sauce

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