Meatless Monday ~ Lentil Tacos

Happy Meatless Monday!
Today I am sharing with you a recipe for Lentil Tacos.  The recipe is a combination of several recipes that I tried, plus some of my own tweaks.
This is one of my husbands favorite meals, and he will request it!
Hope you enjoy it as much as we do!

1 bag of Lentils (i believe it is about 2C of dried lentils)
3-5C Water
1/2 onion, chopped
2 stalks celery, each stalk chopped into 3 pieces
2 bay leaves
1t salt
1 1/2t cumin
2 garlic cloves
1/2t pepper
1/2t paprika
1t chili powder
3 oz tomato paste
1T olive oil
Corn Tortillas
Lettuce, chpd.

Wash and rinse lentils.
Place lentils in a medium stock pot with water, onion, celery and bay leaves.
The celery is cut into large pieces, because these will be removed after cooking lentils.

Bring to a boil, lower heat and simmer for about 45 minutes.  Keep checking in case you have to had more water.

When lentils are done.  Remove from stove and drain well.
Place half of the lentils in a food processor with salt, cumin, garlic cloves, pepper, paprika, chili powder and chili paste.  While this is mixing drizzle in the olive oil.
Place this mixture back in the pot with the remaining lentils that did not get put in the food processor.
{If you do not have a food processor, mash and mix the ingredients with a potato masher}

Mix the processed lentil mixture with the cooked lentils well.

Serve in taco shells.
I put vegan sour cream in my shells, as well as a homemade salsa.  If you cannot purchase vegan sour cream where you live, google a recipe for it.  It is really easy to make from tofu.

The homemade salsa I made was really easy……
about a cup of chopped tomato, 1/4C chopped cilantro, 1/4C chopped purple onion, a diced fresh jalapeno & lime juice.

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