Vegetarian double decker tacos

I saw this lentil taco "meat" recipe on a friend's site a few months back (vegbonvivant.wordpress.com. Seriously, go here for so many good veggie and vegan recipes!) and have been waiting for the right time to try it. So, thank you Adrienne, for this amazing meal!

I started with sautéing one onion, red pepper flakes, and 5 cloves of garlic garlic in olive oil. Then added cumin, ancho and chipotle chili powder, oregano, s&p and one bag of dried lentils to the pan. Sautéed for a few minutes, then added about 6 cups of vegetable broth. Brought to a boil, then lowered the heat, and simmered, covered, for about 35 minutes. Uncovered, added one can of chili style diced tomatoes and simmered for another 10 minutes until soft. I used veggie style canned retried beans in between shells, veggie cheese, lettuce, cilantro, and lime juice on top. So very yummy, and I put half the batch in the freezer for next time!

 

 

 

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