Taco Filling - Ancho-Lime Lentil Taco Filling - Forks Over Knives

By PamCallan

Ancho chile pepper, or dried poblano pepper; has mild to medium heat.

Ingredients

• 2 3/4 cups water
• 1 1/4 cups brown or green lentils, rinsed and drained
• 1 cup chopped onion
• 1/2 cup chopped celery
• 1 Tbsp. ground ancho chile pepper
• 2 tsp. dried oregano, crushed
• 1 tsp. ground cumin
• 1/2 tsp. salt
• 2 limes
• From Carla Christian

Preparation

Step 1

1. In a medium saucepan combine all incredients except limes. Bring to boiling; reduce heat. Simmer, covered 50 minutes or until lentils are tender. Remove from heat.

2. Meanwhile, remove 1 tsp. zest and squeeze 3 Tbsp. juice in to lentil mixture. Use in tacos or taco salads.