Have you guys seen The Lego Movie? If not, you need to change that. It’s fantastic. My mom and I were at Target looking to get it for my husband and brother-in-law-to-be. We found the Special Edition Blu-Ray on sale cheaper than the plain old DVD, and my mom exclaimed “The boys are going to love this!” The woman standing next to us smiled, and asked “Aw, how old are your sons?” “Twenty five,” my mom responded nonchalantly. The woman gave us a sort of sideways look, muttered something about that being nice and walked away.
But, my mom and I were right. When the guys opened their gifts they were quite excited. My BILTB started singing “Everything is awesoooooooooome,” and ripped the package open to get to the Lego Mini-figure inside. And being the mature and responsible adults that we are, my husband and I opened that movie our first night home after Christmas traveling, and laughed out loud throughout the movie and special features.
Anyway, not to give anything away, but a big part of The Lego Movie is Taco Tuesday. After watching it, we were, of course, both in the mood for tacos. But as you guys know by now, I don’t like to do things the easy and expected way. Nope, no ground beef here. I decided to experiment with lentil tacos. And, they were awesooooooooome!
They were ridiculously easy to make, and definitely healthier than the standard version. We had them with cilantro lime rice on the side, and were both very satisfied with the result. Even my husband, who was rather dubious about the concept of lentils as the star, enjoyed the dish. It was flavorful and a bit spicy, and the lentils provided a nice meatiness to the vegan dinner. Without a doubt, we’ll be making these again…perhaps for our next taco Tuesday adventure!
- Olive oil
- 1 small onion, finely diced
- ½ jalapeno, finely diced
- 2 cloves garlic, minced
- 1 cup dried lentils
- 2 tbsp taco seasoning (I use Penzey’s bold taco)
- 2 ½ cups vegetable stock
- Heat oil over medium heat. Sauté the onion until translucent, then add in the jalapeno and continue sautéing for a minute. Add the garlic, and sauté until fragrant.
- Stir the lentils and taco seasoning into the onion mixture, and cook for about 30 seconds. Pour the vegetable stock over the lentils and bring to a boil. Once it is at a boil, reduce heat to a simmer, cover, and cook for 20 – 25 minutes until tender.
- Once the lentils are cooked through, remove the lid and continue to simmer for 5 – 10 minutes, until most of the liquid has evaporated.
- Serve in corn tortillas, and top with taco fillings as desired.
Cilantro Lime Rice
- Olive Oil
- ¼ cup finely diced onion
- 1 cup rice
- 2 cups liquid (I used a combination of water and vegetable stock)
- 1 tbsp dried cilantro (or, substitute fresh)
- Juice of one lime
- 1 tbsp butter, optional
- Salt to taste
- Heat the olive oil over medium heat. Sauté the onion until translucent, then add the rice and stock. Bring to a boil, then reduce heat to a simmer, and cover. Cook for 10 – 15 minutes until the rice has absorbed most of the liquid.
- Add the lime juice and cilantro, and continue cooking on low for 2 – 3 minutes.
- Remove from heat, and add butter if desired (it will melt onto the hot rice, no need to cook it any longer). Stir, then serve hot.