How about one last stovetop meal before barbeque season really kicks in? These tacos are super easy to make and so flavourful you’ll (almost) forget they’re vegan.
Many people are hesitant to cook with dried legumes the first time because they have a rep for being crazy time-consuming, so why not just use canned? Dried is lower in sodium and much better for you – plus way cheaper (bonus!). No soaking is required.
Split Pea Lentil Tacos
- 1 tbs olive oil
- 1 medium onion chopped
- 2 cloves garlic minced
- ½ cup green lentils (rinsed)
- ½ cup green split peas (rinsed)
- 2 tbs taco seasoning (or to taste)
- 2 cups vegetable broth
- 3/4 cup salsa (homemade or store-bought)
- 10 corn tortillas
You can buy pre-mixed store-bought versions, or make your own with a combination of the following spices: chili powder, garlic powder, onion powder, crushed red pepper flakes, cumin, paprika, salt, black pepper. Experiment with the balance of spices to find something that suits your taste.
- Chopped lettuce
- Diced tomatoes
- Grated cheddar
- Green onions
Heat oil in a pan over medium heat. When hot, add onions and cook until they soften, about 4 minutes. Add garlic and stir. Add split peas, lentils, and taco seasoning, stir 1 minute until everything is mixed.
Add vegetable broth to pan and bring to a boil. Reduce heat to low and simmer covered for 25 minutes.
Uncover the pan and cook a bit longer to thicken the mixture, about 7 minutes. Slightly mash the split peas and lentils. Stir in salsa.
Warm up tortillas and serve.