Filling:
1 onion (diced)
2 tablespoons olive oil
1 teaspoon cumin
1/2 teaspoon salt
1/2 teaspoon ancho chili powder
1/2 teaspoon chipotle chili powder
1 tablespoon tomato paste
1/2 teaspoon toasted sesame oil
1 cup dry lentils (both brown and green)
1 1/2 cups water (or so)
1 tablespoon white vinegar
1/4 cup smoked sun dried tomatoes (finely chopped)
In a saucepan oner medium heat, sauté onion in the olive oil. Once the onion is translucent, add cumin, salt, and chili powders and allow to cook for about a minute more. Add the remaining ingredients and bring it all up to a boil. Reduce mixture to a simmer, cover, and allow to cook for 30-45 minutes or until all liquid has been absorbed. (You want the lentils to be tender, but not falling apart.)
Serve on warmed corn tortillas with salsa and your choice of toppings.
1 onion (diced)
2 tablespoons olive oil
1 teaspoon cumin
1/2 teaspoon salt
1/2 teaspoon ancho chili powder
1/2 teaspoon chipotle chili powder
1 tablespoon tomato paste
1/2 teaspoon toasted sesame oil
1 cup dry lentils (both brown and green)
1 1/2 cups water (or so)
1 tablespoon white vinegar
1/4 cup smoked sun dried tomatoes (finely chopped)
In a saucepan oner medium heat, sauté onion in the olive oil. Once the onion is translucent, add cumin, salt, and chili powders and allow to cook for about a minute more. Add the remaining ingredients and bring it all up to a boil. Reduce mixture to a simmer, cover, and allow to cook for 30-45 minutes or until all liquid has been absorbed. (You want the lentils to be tender, but not falling apart.)
Serve on warmed corn tortillas with salsa and your choice of toppings.
