This plant-based recipe puts hearty, protein-rich, sprouted lentils at center stage! Sprouting lentils makes them easy to digest and increases the availability of minerals and vitamins like B and C, and they take just 4 to 6 days to sprout. This recipe is very quick and flexible, and well-seasoned while letting the freshness of the lentil sprouts shine. You can skip the taco shells and make an excellent taco salad with this recipe. Feel free to experiment!
- 1½ cup fresh lentil sprouts (¾ cup dry lentils)
- 1 tablespoon olive oil
- ½ tablespoons chili powder
- 1 teaspoon cumin
- ¼ teaspoon dried oregano
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon paprika
- ¼ teaspoon salt
- ⅛ teaspoon pepper
- 6 taco shells, tortillas, or 10 street-taco-size tortillas (choose corn for a gluten-free meal)
Optional toppings: shredded lettuce, cabbage slaw, lime, cilantro, avocado, salsa, black olives, diced onions, green onions, microgreens, shredded cheese or a vegan alternative, etc.
In a large bowl, mix lentil sprouts, olive oil, and spices. Adjust spices to taste.
From here you can enjoy the lentils in your tacos raw or you can give them a quick sauté in a pan on medium heat. They are delicious either way.
Fill taco shells with the mixture and toppings.