Veg*n Cooking and Other Random Musings: Lentil and Potato Tacos with Jalapeno Salsa

Wednesday, April 16, 2008

Lentil and Potato Tacos with Jalapeno Salsa

These were a huge hit in my house. Brett usually takes awhile to decide how he feels about a meal, but he was praising these after his first bite. And he’s been a little on the fence about how he feels about lentils. We both agreed that this would be a very omni-pleasing dish as well. Who doesn’t like a tasty spicy taco?

I thought these were really, really tasty myself, I know these are going to find a place in my routine very nicely.

Note: I made the jalapeno salsa earlier in the day to allow it to cool and the flavors to blend in the refrigerator. It only took about 35 minutes to make the salsa (include all the prep), and it made enough to last us for awhile. The salsa freezes well and will also keep in the fridge for about 3 weeks. And remember, while this isn't the spiciest salsa, a little bit goes a long way!















This is what the salsa looks like after it's cooked before being pureed. If you notice some orange in there it is because some of my jalapenos were more mature and turning red.















Jalapeno Salsa

10 jalapenos, seeded and minced
4 cloves garlic, minced
1/4-1/2 yellow onion, minced
4 tbsp white vinegar
1/4 cup water
1 tbsp dry cilantro
cumin
salt

Bring all ingredients to a boil in a small pan on the stove. Let simmer for about 20-25 minutes, stirring frequently.

Pulse in a food processor until smooth.

FOR: Tacos, Tostadas, Taco Salads, Nachos, Chips and Salsa, Burritos or Burros, Quesadillas and Fajitas

Lentil and Potato Tacos with Jalapeno Salsa




























Look at those tasty bad boys just ready to be eaten!

Makes enough filling for 6 tacos.

Cooking Time: 45 minutes (About 1 1/2 hours including salsa cooking time)

1/2 dry green lentils
2-4 cups water

2 jalapenos, seeded and minced
1/4 red onion, minced
2 garlic cloves, minced
cumin
chili powder
salt

2 small red potatoes, scrubbed and diced small
ground coriander
Mexican oregano
paprika
chipotle chili powder
cumin
cayenne
salt

hard taco shells
shredded lettuce or spinach
black olives
tofu sour cream
Jalapeno Salsa
New Mexican Red Chile Sauce

Preheat oven to 425. Toss potatoes and seasoning and roast, covered in foil for about 45 minutes, stirring a couple of times.

Meanwhile, bring a small pan of water to a boil. Add the lentils and cook for about 25 minutes or until lentils are soft, drain.

Heat a few tablespoons of water in a small skillet. Add peppers, onion and garlic and cook until soft, about 10 minutes.

Add the lentils back to the pan and season with chili powder, cumin and salt.

When potatoes are done, pop desired number of taco shells in the oven for 5 minutes to warm.

Layer some spinach, roasted potatoes, lentil mixture, tofu sour cream and black olives in taco shells.

Serve with jalapeno salsa and New Mexican Red Chile Sauce.

These were so good we will be having them again next week (but I promise not to blog about them again).

'Til next time!

17 comments:

Romina said...

Lentils an tacos?? Yes, please!!

They're always such a great change from beans. =)

(Ve*ganChick) said...

I never would have thought to use lentils in a taco. I thought using chickpeas was crazy, until I tried it. I'm sure this will be a delight, too. Can't wait to try them!

Happy Herbivore! said...

you are amazing

lengslog said...

having lentils in tacos is def. a new thing. Everything all looks so yummy. sort of like mixing Indian cuisine with Mexican...? well, sort of. haha. Love your sauces!

Alice (in Veganland) said...

I guess I will be dreaming with jalapeño peppers tonight...
I have a question about taco shells, how do you actually eat them? I mean... physically? don't they break? because I'm thinking they're sort of crispy, and don't see how to eat a taco without breaking it! (I've never eaten one, maybe that's the problem...)

ChocolateCoveredVegan said...

I can see why they were a huge hit in your house!

ChickPea said...

I love all the colors of this meal!! The olives are a nice touch.

Bianca said...

This is so right up my alley! I think roasted potatoes and lentils are my favorite foods! And together....and in a taco! Wow!

Catherine said...

Mmm . . . your lentil tacos look spectacular!

P.S. I just finished posting pictures from my recent trip to Haiti -- come check 'em out, if you have a chance!

Jennifer said...

Romina - I agree, and I'm trying to come up with ways to make lentils edible to Brett.

Ve*ganChick - I think any bean or grain is fair game.

I hope you like them!

Happy Herbivore - :-)

Leng - I didn't even notice that, but you are right, this could be considered more of a 'fusion' taco if one wanted. Maybe next time, I'll add cucumber and really mix it up.

Thanks!

Alice - :-( Like I said, jalapenos are EASY to grow in a container, if you want to and need help, just email me if you have any questions.

I have to be honest, I didn't know how to approach your 'how to eat a taco' question at first. I couldn't believe it possible that someone has NEVER had a taco. Anyways, yes, some of the stuff will fall out. If it's a hard taco I've found the best way to do it is to hold the taco upright and angle my head as I eat it. Soft tacos, just roll 'em up and eat them like a burrito.

Chocolate Covered - :-) I have many more ideas where this came from.

Chickpea - Can you believe that before I was a vegetarian, I didn't like olives? They are awesome!

Bianca - Lentils and potatoes were meant for each other.

Catherine - Thanks so much. I checked your pictures out, they are beautiful.

Alice (in Veganland) said...

Oh! now that I have time, I just checked in ebay, and I found jalapeño seeds!
I'll start asking when I have them :-)

I know, I know, I've never eaten a taco... Mexican food is rather rare in Spain, and in Germany I've tried it a couple of times but still...

Erin said...

Jalapeno salsa! Looks so good. I'm definitely going to keep it in mind for the upcoming Cinco de Mayo.

T said...

I tried these see here and they were awesome! I really liked how everything was simple to cook simultaneously and keep hot- I always have trouble with timing. I also thought it lent itself well to a variety of fixings- depending on whats lingering in the pantry or veg drawer. Thanks for sharing!

Rich & Shawna said...

I must make this immediately. Sounds and looks amazing!

Karen said...

Hi Jennifer,
I believe you really need to come cook a meal for your Nana here. I love your blog site and am amazed at the recipes you have on it. I think I'm gonna try these and see what your Papa thinks. LOL Now that may be a trial!

Jennifer (of Veg*n Cooking) said...

Nanny (Karen) - Haha, I'm glad you are enjoying the blog, and I would be delighted to cook for you guys, you know where we live! If you don't mind eating off TV trays in our living room, we've got you covered.

You picked a good meal to try out on Papa. It is one of our favorite meals. We've had a few people make these and they really like it - one of our blog readers even made some for her meat eating roommate and he decided these were tasty and that meat wasn't necessary.

Perhaps just don't tell him there isn't meat in it ahead of time... ;-)

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