Lentil Tacos

Adapted from Anthony William 

Makes 3 servings

Ingredients:

• 1 cup diced onion

• ½ cup vegetable broth (see Tips)

• 1 cup diced mushrooms (optional)

• 4 garlic cloves, minced

• 3 cups cooked lentils (see Tips)

• 1 teaspoon poultry seasoning

• ½ teaspoon chili powder

• 1 teaspoon cumin

• ½ teaspoon paprika

• ½ teaspoon chipotle powder

• ¼ teaspoon honey or maple syrup (optional)

• ½ teaspoon sea salt

• ¼ teaspoon cayenne (optional)

• 2 heads romaine or butter lettuce

Directions:

1. Sauté the onion in 2 tablespoons of vegetable broth over medium-high heat for approximately 5 minutes until tender. Continue to add vegetable broth by the spoonful as needed to prevent sticking.

2. Add the mushrooms, garlic, lentils, poultry seasoning, cumin, paprika, chipotle, honey, and sea salt to the sauté pan. If spiciness is desired, add the cayenne as well.

3. Continue to cook everything over medium-high heat for 5 minutes or until the mushrooms are tender and cooked through.

4. Serve the lentil mixture in individual romaine leaves as “taco shells” and top with any or all of the optional toppings.