Red Lentil Taco Stuffed Sweet Potato
Hello there. How’s it going today.
I hope that your week has started off well, and goes smoothly for you.
How has September been for you so far? I am hoping for some quiet, peace, and an end to all this unnecessary violence going on around us.
I am still refraining from eating beef and pork. There have been some improvements in my skin, but boy do I want a nice rack of Baby Back Ribs. A girl can dream, can’t she?
Finding new and creative meals to have, and serve my family has been fun though. Tacos are a meal that we like to have in our monthly rotation. We do change up the ground meat that we use, so I thought why not try it with lentils. Let me tell you, this was a SUPER idea.
Using Red Lentils for the taco meat gave another layer of savoriness, that you would not expect. Lentils hold up well to strong seasonings and flavors, and that made them perfect for this dish.
Red Lentil Taco Stuffed Sweet Potato
- 1 cup red lentils, cleaned
- 1 bottle gluten free beer
- 2 cups water
- 2 Tbsp Taco Seasoning
- 1 medium carrot, diced
- 2 garlic cloves, minced
- 1 medium onion, diced
- 3 Tbsp olive oil
- 3/4 tsp Seasoned Salt Mix
In a large pan, saute onion and carrot in olive oil over medium heat 5-7 minutes. Add in garlic, mix well.
Once garlic is fragrant, add in rinsed lentils. Mix well in the oil.
Next add in the Taco Seasoning. Mix well to coat all of the vegetables and lentils.
Add in the beer and water, bring to a boil.
Lower heat to medium low. Cook until lentils are tender and most of the liquid has been absorbed.
Season to taste with Seasoned Salt Mix.
Enjoy!
We served our Red Lentil Tacos in baked white sweet potatoes topped with arugula, sliced olives and unsweetened coconut yogurt. How will you serve yours?
Leave us a comment below, or tag us on Instagram @Anges_Table. You can also find us on Facebook at Ange’s Table. We can’t wait to hear from you.