Ingredients
Scale
- 1 c. uncooked red lentils
- 3 c. low-sodium vegetable broth
- 1 c. light coconut milk
- 1 T. olive oil
- 1 small onion, diced
- 1 red bell pepper, diced
- 2 cloves garlic, minced
- 2 T. chili powder
- 1/2 t. salt
- 8 oz. tomato sauce
- 2 T. maple syrup
- 1 T. yellow mustard
- 12 6-inch corn tortillas
Instructions
- Rinse lentils in a colander.
- Put the lentils in a small sauce pot and add vegetable broth and coconut milk. Cover and bring to a boil. Once boiling, lower heat and simmer for about 20-25 minutes, until lentils are soft. Drain and set aside.
- While lentils cook, in a medium sauce pan, saute onion, pepper and garlic. Add the cooked lentils, chili powder and salt and combine.
- Add the tomato sauce , mustard and syrup. Cook for an additional 10 minutes.
- Once slightly cooled, fill individual corn tortillas.
- Additional toppings: Chopped cilantro, avocado, or hot sauce.
Nutrition
- Serving Size:
- Calories: 316
- Sugar: 7.5 g
- Sodium: 559.4 mg
- Fat: 7.4 g
- Saturated Fat: 2.7 g
- Carbohydrates: 53.2 g
- Fiber: 9.1 g
- Protein: 13.3 g
- Cholesterol: 0 mg