TACOS WITH SPICY, SMOKY LENTILS

Warm weather means it’s time for hot and spicy Mexican food. Give us some migas, chilaquiles, guacamole, tortas, stuffed chilies, whatever, as long as it’s spicy.

This is one of the simplest and tastiest vegetarian “meat” recipes out there due to a double infusion of smoke from the chipotle powder and the smoked sun-dried tomatoes. It’s also versatile. Use this filling in a taco, or try it in a burrito or as stuffing for tamales (page 126). The texture of the lentils matches what most of us think of when we think of taco meat.

2 tablespoons olive oil

1 cup diced white onion (about 1 small)

1 teaspoon cumin

½ teaspoon sea salt flakes

½ teaspoon ancho chili powder

½ teaspoon chipotle chili powder

1 tablespoon tomato paste

½ teaspoon toasted sesame oil

1 cup dry brown lentils

1 ½ cups water

1 tablespoon white vinegar

¼ cup smoked sun-dried tomatoes, finely chopped

Simple Smoky Salsa (page 223)

12 small corn or flour tortillas or taco shells, warmed

1 cup shredded smoked Cheddar cheese

2 cups finely shredded green cabbage

½ cup chopped green onion

2 avocados, peeled and sliced

¼ cup sour cream

Lime wedges

Hot sauce

In a saucepan over medium heat, add the olive oil and then sauté the onion. Once the onion is translucent, add the cumin, salt, and chili powders. Allow to cook for about another minute. Add the tomato paste, sesame oil, lentils, water, vinegar, and sun-dried tomatoes, and bring it all up to a boil. Reduce the mixture to a simmer, cover, and allow to cook for 30 minutes or until all the liquid has been absorbed. The lentils should be tender, but not falling apart.

This is best served family-style with the Spicy, Smoky Lentils, Simple Smoky Salsa, tortillas, Cheddar, cabbage, green onion, avocados, sour cream, limes, and hot sauce all set out on the table. That way, each person can make a taco to his or her own specifications.

Makes 4 servings.