Lentil Tacos

Lentil Tacos

Healthy eating

Who doesn’t love tacos? The lentil filling for these romaine lettuce
tacos can be enjoyed warm or cold according to your preference. If you’re
looking for something a little heartier, feel free to try gluten free,
corn-free tortillas instead. 

Onions (and scallions): Very similar to
garlic, onions have antimicrobial sulfur compounds that expel unfriendly
pathogens from the liver. Onions have a disinfecting quality for the liver,
keeping it from becoming inflamed. They also improve the temperature control or
“thermostat” of the liver so it can heat and cool itself properly.

Leafy greens (especially lettuces and their stems): An extremely
cleansing tool for your liver that you can apply on a daily basis. The leafy
outer greens of lettuce provide dozens of micronutrients for the liver to stay
healthy and balanced, while the core of the lettuce, down closer to the root,
provides milky chemical compounds that act as a purging mechanism for it. When
leafy greens are eaten with fruit, their medicinal qualities increase twofold.

Mushrooms: Contain hundreds of undiscovered phytochemical
compounds, many of which are detoxifying for the liver without hurting it.
Mushrooms are medicine for the liver. Many people fear mushrooms because they
believe that their status as a type of fungus means they feed fungus within the
body. It’s just the opposite. A mushroom is a fungus that destroys fungus, and
the liver accepts mushrooms as allies—if the liver is dealing with unwanted
microorganisms such as fungus, mushrooms are very helpful in pushing them out
of the liver. Mushrooms also reduce fungus, bacteria, and viruses in the
intestinal tract, allowing for cleaner nutrients and cleaner blood to arrive in
the liver.

Lentil Tacos

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. 

 Water can
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.

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Rod Stone
Publisher and Supplier of Healthy Living information and products to improve
your life.

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