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!