Lentil Tacos

Ingredients

• 2 tsp Ancho Chile Powder
• 1 tsp Cumin
• ½ tsp Coriander
• ½ tsp Dried Oregano
• ½ tsp Salt
• ¼ tsp Fennel Seed
• 2 tsp Olive Oil
• 1 small Onion
• 2 cloves Garlic
• 2 ½ cups Brown Lentils
• 3 tbsp Tomato Paste
• 2 tbsp Water
• 2 Chipotle Chiles In Adobo Sauce
• 1 tsp Adobo Sauce
• 8 Corn Tortillas
• 1 cup Lettuce
• 1 cup Tomatoes
• ¼ cup Fresh Cilantro
• 1 cup Guacamole
• 1 medium Lime

Instructions

1. Combine ancho chile powder, cumin, coriander, oregano, salt, and fennel in a small bowl.
2. Heat oil in a large skillet over medium-high heat. Cook onion and garlic, stirring occasionally, until lightly browned, about 3 minutes. Add spice mixture and cook, stirring, until toasted, about 30 seconds.
3. Reduce heat to medium and add cooked lentils, tomato paste, a few splashes of water, and chipotle peppers. Cook, mashing lightly with a fork and adding water if necessary, until lentils are heated through and hold together, about 5 minutes. Season with additional salt if needed and adobo or hot sauce.
4. Lightly toast tortillas in a cast-iron skillet over medium heat. Spread about 1/3 cup filling down center of each tortilla. Top with lettuce, tomatoes, and cilantro. Serve with guacamole and lime wedges.