Makes 3 servings
1 cup diced onion
½ cup vegetable broth (see Tips)
1 cup diced mushrooms (optional)
4 garlic cloves, minced
3 cups cooked lentils (see Tips)
1 teaspoon poultry seasoning
½ teaspoon chili powder
1 teaspoon cumin
½ teaspoon paprika
½ teaspoon chipotle powder
¼ teaspoon honey or maple syrup (optional)
½ teaspoon sea salt
¼ teaspoon cayenne (optional)
2 heads romaine or butter lettuce
Sauté the onion in 2 tablespoons of vegetable broth over medium-high heat for
approximately 5 minutes until tender. Continue to add vegetable broth by the
spoonful as needed to prevent sticking.
Add the mushrooms, garlic, lentils, poultry seasoning, cumin, paprika,
chipotle, honey, and sea salt to the sauté pan. If spiciness is desired, add
the cayenne as well.
Continue to cook everything over medium-high heat for 5 minutes or until the
mushrooms are tender and cooked through.
Serve the lentil mixture in individual romaine leaves as “taco shells” and top
with any or all of the optional toppings.
Use a healthy broth.
also be substituted when vegetable broth is unavailable.
Brown or green lentils work best for this recipe. Prepare 1 cup of dried
lentils according to the directions on the packaging.