Ancho-Lentil Tacos | The Vegan Gypsy

Christina Galioto


SERVES 6

For the Ancho Spice Mix:
2 teaspoons ground ancho chile
1 teaspoon ground cumin
½ teaspoon ground coriander
½ teaspoon dried oregano
½ teaspoon salt

For the lentils:
2 teaspoons olive oil
1 small red onion
2 cloves garlic, minced
Pinch of salt
2 ½ cups cooked lentils
3 tablespoons tomato paste
2 tablespoons hot sauce (preferably Cholula)

For serving:
6 corn tortillas
Shredded lettuce
Salsa
Slices avocado

Prepare the Spice Mix:
First, combine all of the ingredients for the spice mix.

Prepare the Lentils:
Preheat a large skillet over medium-high heat and add the oil. Keep a cup of water within reach; you’ll need to add splashes as you cook. Sauté the onion and garlic in the oil with a pinch of salt for about 3 minutes, until lightly browned. Add the spice mix and toss for 30 seconds or so to toast.

Lower the heat to medium, and add the lentils, a few splashes of water, the tomato paste, and hot sauce; use a spatula to mash the lentils a bit as they cook, until they hold together. If your spatula isn’t working to accomplish this, just use a fork. Do this for about 5 minutes, adding splashes of water as necessary if it appears dry. Taste for seasoning; you may want to add more spices or hot sauce. And that’s it!

To Assemble:
Lightly toast the tortillas in a dry pan if desired, just to warm through.
Stuff with filling and fixin’s and serve!

@The.Vegan.Gypsy @ChristinaGalioto