Smash Lentil Tacos

Ingredients

• 1 cup lentils
• 1 large onion, chopped
• 2 shallots, finely chopped
• 4 cloves of garlic, minced
• 2 tomatoes, diced
• 1/2 red onion, finely chopped
• 1/4 cup chopped cilantro
• 1/2 cup vegan yogurt
• salt to taste

Instructions

1. Rinse and drain 1 cup of lentils.
2. In a saucepan, combine lentils with 2.5 cups of water and bring to a boil. Reduce heat, cover, and simmer for 15-20 minutes, or until tender.
3. While the lentils are cooking, finely chop 1 large onion, 2 shallots, and 4 cloves of garlic.
4. Heat 3-4 tablespoons of olive oil in a medium saucepan over medium heat.
5. Add the chopped onion and shallots to the pan and sauté until softened, about 5-7 minutes.
6. Add the minced garlic and cook for another minute until fragrant.
7. Stir in the cooked lentils, a pinch of salt, and 1/2 cup of water. Bring to a boil, then reduce heat, cover, and simmer for 10 minutes to allow flavors to meld.
8. While the lentil mixture simmers, dice 2 tomatoes, finely chop 1/2 red onion, and chop 1/4 cup of cilantro for the pico de gallo.
9. Combine the diced tomatoes, chopped red onion, and cilantro in a bowl. Season with salt and lime juice (from about half a lime) to taste.
10. Once the lentils are tender, mash them slightly with a fork or potato masher.
11. Add the pico de gallo to the lentil mixture and stir to combine.
12. Warm 12 small tortillas in a dry skillet or on a griddle until pliable.
13. Spoon the lentil mixture onto the center of each tortilla, fold in half, and press down gently to seal.
14. Heat a cast-iron skillet over medium-high heat with a little oil.
15. Cook the folded tortillas for 2-3 minutes per side, or until golden brown and crispy.
16. Serve the smash lentil tacos with vegan yogurt (or sour cream) and extra lettuce and pico de gallo if desired.