Ancho Lentil Taco Filling

Name: Ancho Lentil Taco Filling Recipe
Yield: 4
Ingredients: 2 teaspoons olive oil; 1 small onion minced; 2 cloves garlic minced; 2 1/2 cups cooked lentils (from about 1 cup dried); 3 tablespoons tomato paste; 2 tablespoons hot sauce (preferably Cholula); Spice mix:; 1/2 teaspoon dried oregano; 2 teaspoons ground ancho chile; 1 teaspoon ground cumin; 1/2 teaspoon ground coriander; 1/2 teaspoon salt

Number of Servings: 4

Ingredients

2 teaspoons olive oil1 small onion, minced2 cloves garlic, minced2 1/2 cups cooked lentils (from about 1 cup dried)3 tablespoons tomato paste2 tablespoons hot sauce (preferably Cholula)Spice mix:1/2 teaspoon dried oregano2 teaspoons ground ancho chile1 teaspoon ground cumin1/2 teaspoon ground coriander1/2 teaspoon salt

Directions

First combine all of the ingredients for the spice mix and set aside. Also, keep a cup of water within reach, you�ll need to add splashes as you cook.

Preheat a large skillet over medium-high heat. Sautee the onion and garlic in the oil with a pinch of salt for about 3 minutes, until lightly browned. Add spices and toss them for 30 seconds or so to toast.

Lower heat to medium, add lentils, a few splashes of water, tomato paste and hot sauce; use a spatula to mash them a bit as they cook, until they hold together. If your spatula isn�t strong enough 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 salt and seasoning; you may want to add more spices or hot sauce. And that�s it, time to serve!

Serving Size: Makes 4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user PETUNIA.DINGUS.

Servings Per Recipe: 4

Nutritional Info Amount Per Serving

Calories: 189.7
Total Fat: 2.9 g
Cholesterol: 0.0 mg
Sodium: 171.1 mg
Total Carbs: 30.9 g
Dietary Fiber: 11.1 g
Protein: 12.4 g

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