The High-Protein Vegetarian Cookbook by Katie Parker & Kristen Smith

Author:Katie Parker & Kristen Smith
Language: eng
Format: epub
Publisher: Countryman Press
Published: 2015-11-15T00:00:00+00:00

INGREDIENTS:

1 cup French green lentils, picked through and rinsed

3 cups water

½ cup unsalted walnut pieces

1 tablespoon olive oil

2 cloves garlic

½ red onion, chopped

¾ teaspoon fine sea salt, or to taste

1 tablespoon tomato paste

¼ cup no-salt-added tomato sauce

¾ teaspoon chili powder

⅛ teaspoon crushed red pepper flakes

½ teaspoon dried oregano

½ teaspoon paprika

¾ teaspoon ground cumin

½ teaspoon freshly ground pepper

8 corn tortillas

INSTRUCTIONS:

1. Combine the lentils with the water in a medium-sized sauce pan. Bring to a boil, then reduce to a simmer for 20 to 30 minutes, until the lentils are tender but not mushy. Do not add any salt to the water. When the lentils are cooked, drain any excess water.

2. While the lentils cook, toast the walnuts by placing them in an oven for 5 to 7 minutes at 325°F, shaking once so they cook evenly.

3. Place the cooked lentils and toasted walnuts in a food processor. Pulse a few times, until the walnuts and lentils are just roughly chopped (do not overprocess). If you have a small processor, do this in waves; otherwise the lentils at the bottom will puree and the ingredients at the top won’t get chopped.

4. Heat the oil in a large saucepan over medium heat. Add the garlic and cook for 30 seconds, then add the onion and salt. Cook for a few minutes, until the onion is soft. Add the lentil and walnut mixture, along with the tomato paste, tomato sauce, and remaining spices. Stir until the spices are incorporated and the mixture is warmed throughout.

5. Divide the tortillas between two damp towels (four tortillas each). Wrap the towels around the tortillas, and microwave for 20 to 30 seconds.

6. Distribute the filling among the eight warm tortillas, and add your desired toppings: sour cream, cilantro, salsa, avocado, cheese, what have you.

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