Meatless Monday: Lentil Street Tacos

I don't know about you, but I get cravings for foods like I am 6 months pregnant. (I'm not pregnant at all) My body just craves food, hence why I am a fat kid at heart. Before my weight loss journey began, I let myself indulge in any and all foods my body craved. On the top of that list was pizza! Mmm I have loved pizza my whole life. Once my journey began, I worked hard to satisfy my cravings with healthy alternatives. Sure, it's not always the same taste, but my cravings are usually fulfilled beyond what I had hoped for.

The other day I started craving street tacos. Corn tortillas, meat, salsa, onions, cilantro... GET IN MY BELLY!!! Since I've stopped eating meat approximately four months ago, I have been having to think of even more creative alternatives to my already creative alternatives. ;) (More about my choice to go vegan in later posts.) I wasn't feeling tofu, and as much as I was kind of feeling black or pinto beans, it wasn't going to be enough to fulfill this craving I was having. As I roamed through my cupboards, which I do often, I came across some green lentils. That was all the inspiration I needed to create bomb.com meatless street tacos!

Lentils are filled with protein and fiber, making them nutrient dense! I took these for lunch this today, and they are a WINNER!

Ingredients
Serving Size 12 Tacos

1 cup green lentils
1 can diced tomatoes
1/2 tablespoon ground cumin
3 large garlic gloves minced
salt and pepper to taste
1/2 a large onion diced
1/2 cup cilantro
1/2 cup salsa verde
12 blue corn or corn tortillas

1. Pick over lentils and discard any bad lentils, then rinse the lentils in a fine strainer.
2. Drain the liquid of the diced tomatoes into a measuring cup. Fill the rest of the measuring cup with water up to 2 1/4 cups.
3. In a saucepan, add the tomato and water mixture, diced tomatoes, lentils, garlic, and cumin.
4. Bring to a rapid simmer, and then reduce to a light simmer and cooked uncovered for 30 minutes.
5. Dice onions and cilantro.
6. Add water to make sure lentils are just covered, cover the saucepan with a lid, and continue to cook for 30 minutes. *Note: At this point check on lentils every 15 minutes to ensure they do not overcook.
7. Remove the lentils from the heat, leaving the saucepan covered for 5 minutes.
8. Salt and pepper to taste.
9. Serve on blue corn or regular corn tortillas, topped with salsa verde, onion, and cilantro.

Voila! Enjoy!

Please tag @afatkidatheart in your picture on Instagram if you make these and hashtag #afatkidatheart so I can see all your yummy creations!