Lentil/Rice Tacos

I apologize for not posting in awhile.  We've recently moved 1500 miles away and the Pater Familias is now in law school!.  Plus, I've been quite busy on http://www.my-home-remedies.com, but I'm ready to start blogging again.

I wanted to share my most recent, new favorite food recipe.  It's quite tasty, nutritious and super easy!

Lentil/Rice Tacos     (The Pater Familias likes these better than regular taco meat, and so do the rest of us).

1 cup lentils
1 cup brown or wild rice
1 onion, chopped
1 clove garlic, minced
1 tsp salt (I use "real salt")
1 tsp. thyme
1 tsp. basil
1 tsp. cumin


 Shredded cheddar cheese
Corn tortillas
Tomatoes/Lettuce, etc.

Throw the lentils and rice in a pot with enough water to cook them (follow the specific amounts for your rice and lentils).  Add onion, garlic, salt and spices. Let simmer for 45 minutes or so until done. 

Cut the corn tortillas into quarters and gently pan fry the "chips" in a small amount of oil (I use olive or coconut oil) until they get slightly crisp, but not burnt.

Serve with shredded cheese, lettuce and tomato.

Enjoy!!

The Italian in me....

always loves a good, new pasta recipe.  We tried this one tonight...DELICIOUS!!  I've never mixed lentils and pasta before, but it's now going to be a regular addition to our mealtimes.   It's also delicious over rice (for those gluten-free, it is also delicious over rice!!)

Sicilian Lentil Pasta Sauce

2 teaspoons olive oil

1 cup chopped onion

2 large zucchinis, chopped

3 cloves garlic, minced

1 cup dry lentils

3 cups water

2 (8 ounce) cans diced tomatoes OR chopped fresh tomatoes

1/2  teaspoons basil

1 1/2 teaspoons oregano

1 teaspoon garlic powder

1/2 teaspoon salt

1/2 cup water

Directions

1.In a large saucepan, heat oil over medium heat. Add onions, zucchini, and garlic. Cook and stir until tender, about 5 minutes.

2.Add lentils and 3 cups water to vegetables. Bring to a rolling boil, stirring occasionally. Reduce heat to low, cover, and cook 45 to 60 minutes.

3.Stir in tomato sauce, tomato paste, salt, spices, and 1/2 cup water. Bring to a boil. Reduce heat, cover, and simmer for 20 minutes. If necessary, add more water to keep the sauce from sticking. Be careful not to dilute; the sauce should be quite thick.
 
4. Serve over your favorite pasta (we always use whole wheat pasta) OR rice.