Lentil Tacos

This recipe is an all time favorite at our house. Lentils sprout in less than three hours, so it is a dinner we can have without too much fore thought. They are a perfect dip or topping for Taco Salad.
Low heating means that once the lentils are sprouted, you cover them with filtered water in a pan and bring to a boil. Turn off the heat and place the lid on the pan. Let sit until cool enough to handle. The enzymes will still be present, but the lentils will be soft enough to mash and eat.

LENTIL TACO MIX 

(www.bestfoodist.com)

 1 T extra virgin olive oil

  1 c finely chopped onions

  ½ c finely chopped celery

 1 clove garlic, pressed

  1 T chili powder

  2 t ground cumin

  1 t dried oregano

  2 c sprouted, low heated red lentils

  1 c prepared salsa

  water as needed

1. Sauté onions, celery and garlic in oil until softened.

2. Stir in seasonings stirring continuously for 1 minute

until aromatic.

3. Add lentils and salsa. Stir to combine, mashing some

of the lentils to achieve a thick refried bean consistency.

Add a little water if mixture is too thick.

4. Continue to mash and stir until mixture is heated

through. Serve.

Transitional: Unsprouted red lentils may be substituted

for low heated sprouted lentils. Add to mixture with 2 c

of water and simmer covered, 20 minutes until tender.

Stir and mash as directed.