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Tuesday, January 12, 2016

Tacos Pronto

Janet Groene's
Lentil Tacos
    Even if you’re not vegetarian you’ll love the crunchy texture contrast of a crisp taco shell oozing with a tasty mixture of warm lentils and cheese. I put the hot mixture in a wide-mouth thermos bottle and keep little bags of go-withs in the fridge. Then I can put it all together within minutes after hooking up.

8 crisp taco shells
1 rib celery, diced
1 teaspoon minced garlic
Small onion, diced
1 tablespoon vegetable oil
3 cups cooked lentils (canned or made from scratch)
1 ½ cups tomato sauce

Small can diced chilies, well drained (optional)
2 tablespoons taco seasoning mix

Optional Go-Withs, each bagged separately, as many as you wish

Diced sweet onion
Diced tomato
Shredded cheese such as Cheddar or Monteray Jack
Sour cream
Shredded lettuce

    Set aside taco shells. In hot vegetable oil, sizzle celery, garlic and onion until limp. Drain lentils if they are soupy and stir into vegetables with tomato sauce and seasoning mix. Cover and simmer over low heat to blend flavors and thicken to the desired consistency.  Keep hot. Use lentil mixture to fill taco shells, adding go-withs of your choice.  Serves 4. 

See Janet Groene's RV-ready recipes at 

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