Mexican Lentil and Potato Tacos
Equipment
- Medium pot
- Large skillet
- Knife
- Cutting board
Ingredients
- 1 cup dry brown lentils
- 3 medium potatoes, peeled and diced
- 1 yellow onion, diced
- 3 garlic cloves, minced
- 2 tablespoons vegetable oil
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 8 corn tortillas
- 1/4 cup chopped fresh cilantro
- Lime wedges for serving
Instructions
- Place the lentils in a medium pot and cover with 3 cups of water. Bring to a boil, then reduce to a simmer and cook for 20 minutes until tender. Drain any remaining liquid and set the lentils aside.
- Heat the vegetable oil in a large skillet over medium heat. Add the diced onion and cook for 3 minutes until it starts to soften.
- Stir in the minced garlic, diced potatoes, cumin, chili powder, smoked paprika, and salt. Cook for 10 minutes, stirring often, until the potatoes are tender and lightly browned at the edges.
- Add the cooked lentils to the skillet and stir everything together. Cook for another 3 minutes so the flavors combine.
- Warm the corn tortillas in a dry skillet or over a low flame for 20 seconds on each side.
- Spoon the lentil and potato mixture into the tortillas. Top with chopped cilantro and serve with lime wedges on the side.
Notes
Cook the potatoes in a single layer in the skillet and avoid stirring too often if you want them to develop some crisp edges. Leftovers keep well in the fridge for two days and reheat easily in a skillet with a splash of water to loosen the mixture. You can swap the brown lentils for green lentils without changing the cooking time.
Course: Main Course
Cuisine: Mexican
Equipment: Medium pot, Large skillet, Knife, Cutting board
Cuisine: Mexican
Equipment: Medium pot, Large skillet, Knife, Cutting board