Pumpkin Lentil Tacos

Happy Herbivore cal 422 fat 3.4g carb 80g fiber 23g sugar 6.5g protein 21.6g

Photo by Devon F.
Adapted from google.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from google.com

Ingredients

  • 1

    cup lentils (uncooked)

  • 1

    cup pure pumpkin

  • 1

    onion, diced

  • 4

    cups mushrooms, sliced

  • 6

    cups spinach, torn

  • 1

    Tbsp chili powder

  • 2

    tsp garlic powder

  • 1

    tsp ground cumin

  • 1

    tsp ground cinnamon

  • 1

    tsp dried cilantro (optional)

  • 2

    Tbsp dried parsley

  • 2

    limes, zest and juiced

  • 8

    corn tortillas

  • 1 1/2

    cups brown rice (Cooked)

Directions

In a pot, bring 2 cups of water to a boil, rinse the lentils and add to the pot. Boil for 3 mins then reduce heat to low. Cook for 20 mins, covered. When the water is mostly gone and lentils seem cooked, add the pumpkin and mix. Make sure the heat is now on simmer, you may need to add an extra 2 Tbsp of water at this point. mix around and simmer uncovered for 5 ins then remove from heat. While lentils are cooking, mix onion, mushrooms, and spices into a bowl and toss. Zest the lime and add to the mix as well. Place a large saute pan on med heat and let it heat a few mins. Then add your bowl of veggies. Dry saute for about 3 mins on low, stirring constantly. Then add the spinach and lime juice directly into the pan. Stir around and saute for 2-3 mire mins. remove from heat. Assemble tacos by spooning in some f the lentil mix, then top with mushroom saute. top with hot sauce or salsa if desired and serve with brown rice on the side.

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