Lentil and Mushroom Tacos
We're sure that even your biggest carnivores won't notice anything's missing in these flavorful and filling vegetarian lentil and mushroom tacos.
Servings 6 people
Ingredients
- 3 tablespoons butter I used Grassland
- 1/2 onion minced
- 1/2 jalapeno seeded and minced
- 8 ounces shiitake mushrooms stems removed/discarded and sliced
- 4 cloves garlic minced
- 3/4 cup green lentils rinsed and picked over
- 3 cups vegetable broth or chicken broth if you are not strictly vegetarian
- 2 teaspoons dried oregano
- 1/2 teaspoon salt
- salt & pepper to taste
For Serving
- Corn tortillas we recommend homemade
- Queso fresco or parmesan cheese
- Cilantro
Instructions
- Melt the butter in a large saute pan over medium-high heat. Add the onion and jalapeno, and cook until the onion begins to turn translucent, 3 to 4 minutes.
- Add the mushrooms and garlic to the pan and cook while stirring for another few minutes until the mushrooms shrink down and begin to brown.
- Add the lentils to the pan and stir until they start to brown, a minute or two. Add in the broth, along with the oregano and salt, and bring to a boil.
- Turn down to a low simmer and cook uncovered until the lentils are tender, 30 to 40 minutes, adding 1/2 cup water or more broth if necessary.
- Drain (and discard) liquid, and season lentil mixture with additional salt and pepper, to taste. Serve with recommended accompaniments.
Notes
We recommend organic ingredients when feasible.
Nutrition Facts
Nutrition Facts
Lentil and Mushroom Tacos
Amount Per Serving
Calories 155
Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 4g25%
Cholesterol 15mg5%
Sodium 719mg31%
Potassium 351mg10%
Carbohydrates 19g6%
Fiber 8g33%
Sugar 3g3%
Protein 7g14%
Vitamin A 445IU9%
Vitamin C 3.7mg4%
Calcium 20mg2%
Iron 1.9mg11%
* Percent Daily Values are based on a 2000 calorie diet.