I use rotis instead of tortillas because, well, it's easier. You can make this vegetarian or non-veg.
2 garlic cloves, chopped
Chicken broth/veggie broth/water + salt
1 1/2 cups lentils
Taco Seasoning (to taste, middle ground is probably around 2 teaspoons.)
Cooking Oil (1-2 teaspoons)
- I've made this with chicken broth, veggie broth or even with water plus some salt. If you use broth, you don't really need to add salt. I most often do it with a crushed chicken bouillon cube. The lentils take a long time to cook, so as it boils down you add water so it doesn't burn.
- I use either olive oil or canola oil.
- Lentil wise I tend to use the yellow split ones that are a bit larger and harder. There are these smaller, softer ones that are perfect for the Indian dal that just falls apart: not so perfect for this recipe, it will make a taco mush. lol. I know. It's still edible, but you want the harder ones for the right texture.
- I make my own taco seasoning now because the packets are imported here and are comparatively pricey. But if I had them I'd probably just add a half to full packet.
1. Heat oil in a karahi or skillet. Add chopped onions and garlic and cook a few minutes until tender.
2. Add lentils, seasoning, and broth/water.
3. Leave to cook until lentils are tender. This varies greatly and can take from 20 minutes to an hour. Keep checking and add water if getting low.
4. Once tender make sure the liquid boils down to the right consistency for taco "meat."
5. Serve in tortillas/taco shells/ or other flat bread like rotis. Add veggies and possibly cheese. Lettuce is pricey here so I generally do chopped bell pepper/capsicum with shredded cheese and possibly corn.
Additional Tips: You can mix this with taco meat to make it go farther, or salsa if you want to go veg. It's also good in stuffed bell peppers!