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50 minutes
4
Adjust servings
dairy-free
gluten-free
kid friendly
has meat
has pasta
has seafood
mediterranean
vegan
vegetarian
pescetarian
paleo
(?)
Not paleo due to:
green lentil
taco shell
This recipe has no customizations.
 
INGREDIENTS
Amount
Measure
Ingredient
 
1
cup
green or brown lentils are fine.
 
3
cups
 
1
head
stems and leaves removed and broken into 1-inch pieces.
 
2
tbsp
 
2
whole
diced (about 1 1/2 cups).
 
1
whole
de-seeded and minced.
 
4
cloves
minced.
 
4
tsp
divided.
 
2
tsp
ground, divided.
 
1
tsp
ground, divided.
 
1
cup
 
1
tsp
 
1
tsp
 
1
package
 
4
cups
 
 
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PREPARATION
1.
Rinse and drain the dry lentils thoroughly. Combine with the water and bring to a boil. Reduce the heat to low and simmer until tender, about 30 minutes. Drain any excess water.
2.
In a food processor, pulse the cauliflower into rice-size pieces. Heat the olive oil in a large skillet over medium heat. Cook the onion and jalapeño until the onion is translucent, about 5 to 7 minutes. Add the cauliflower, garlic, and half the spices and cook for 4 minutes. Stir in the tomato sauce and cook for another 3 to 4 minutes, or until the cauliflower is tender.
3.
Add the cooked lentils, the remaining half of the spices, and the salt and pepper. Cook for an additional 3 minutes to blend the flavors. Scoop the finished mixture into the taco shells, then top with shredded romaine lettuce and a dollop of guacamole. Serve immediately.
   
 
NUTRITION
This recipe has the following nutrient totals:
Calories 422
Protein 14.6 g
Carbohydrates 55.3 g
Iron 1.91 mg
Fiber 13.2 g
Calcium 97.0 mg
(plus many more nutrients)
Sample Recipe Chart:
 
The sample chart shows the nutritional data that is typically shown for any given recipe. The chart shows both nutrition totals as well as per-ingredient nutrition.
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