One of my increasingly favorite food blogs to read these days is The Chubby Vegetarian. While yes, some of his recipes seem very unhealthy, I find that a lot of them are quite healthy. My girlfriend pinned this recipe recently so I put it on the schedule. Taco nights are the best. We should have them every week! This taco packs a little bit of spicy and a fulfilling smokey flavor (add more chipotle’s for extra spicy and smokey) Recipe below the photo’s:

A mix of the onion, chili powder and cumin

Adding the lentils, water, sun-dried tomatoes and other ingredients

The finished mixture

Prepared veggies for toppings

The finished taco

My adaption of The Chubby Vegetarian’s recipe:

1 onion (diced)
2 tablespoons olive oil
1 teaspoon cumin
1/2 teaspoon salt
1/2 teaspoon ancho chili powder
2 Chipotle’s in Adobo, finely chopped
1 tablespoon tomato paste
1/2 teaspoon toasted sesame oil
1 cup dry brown lentils
2 cups water
1 tablespoon white vinegar
1/4 cup sun dried tomatoes (finely chopped)
6 Flour or Corn Tortilla
Tomato, finely chopped
Green Onion, finely chopped
Avocado, diced
Sour Cream
Cabbage, finely shredded

In a saucepan over medium heat, sauté onion in olive oil. Once the onion is translucent, add cumin, salt, chili powder and chipotle and allow to cook for about a minute more. Add the remaining ingredients and bring it all up to a boil. Reduce mixture to a simmer, cover, and allow to cook for 35 minutes or until all liquid has been absorbed. (You want the lentils to be tender, but not falling apart.)

Arrange a shell on a plate, top with cabbage, cheese, tomato, onion and avocado. Finish with sour cream. Serves 6 (or 3 very hungry people)