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Gluten Free Tacos with Chipotle Lentils

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Prep Time 2 minutes
Cook Time 15 minutes
Servings: 6 tacos
Course: Main Course

Ingredients
  

  • 1 ½ cups red lentils
  • 1 teaspoon extra virgin olive oil
  • 1 clove garlic minced
  • 1 tablespoon chipotle pepper in adobo chopped
  • 1 tablespoon tomato paste
  • ½ teaspoon chili powder
  • ¼ teaspoon cumin
  • ¼ teaspoon smoked paprika
  • 1/2 teaspoon salt
  • 6 six-inch corn tortillas
Optional toppings
  • microgreens or arugula
  • pickled onions
  • fresh cilantro

Method
 

  1. Bring 3-4 cups of water to a boil in a medium saucepan. Add the lentils and boil until al dente, about 6-7 minutes. Drain and rinse gently with cool water.
  2. Meanwhile, heat the oil in a medium skillet over medium heat. Add the garlic and sauté 1-2 minutes until golden.
  3. Add the drained lentils to the pan with the garlic.
  4. Add the chipotle pepper, tomato paste, spices and salt to the lentils and stir gently to incorporate. Heat the mixture throughly.
  5. Heat the tortillas and assemble the tacos by spooning the filling into the tortillas and topping as desired.