Lentil and Rice Tacos

Lentil mixture with brown rice, fresh veggies, and homemade corn tortillas

Lentil and rice soft corn taco

Lentil Mixture

1/3 cup brown lentils

1/3 cup red lentils

1/3 cup split peas

2 1/2 cups homemade chicken stock

Several cloves of minced garlic

Several leaves of fresh basil ripped up

Fresh cilantro

4 TBS chia seed

Salt, pepper, cumin, chili powder, cayenne pepper to taste

Start by boiling then simmering the lentils and split peas in the chicken stock.  As the lentils soften begin adding the garlic, basil, and cilantro.  Next, add the salt, pepper, cumin, chili powder, and cayenne pepper.  When you have the seasonings to your liking and the mixture has reduced some, add the chia (not only will it enhance the health of the dish, but it will act as a thickener).  Let simmer, uncovered stirring occasionally until the mixture is fairly thick.

Homemade Corn Tortillas

The neat thing about authentic corn tortillas is that it only requires 3 ingredients... masa harina, water, and salt.  The recipe I used had 2 cups of masa harina to 1 1/2 cups hot water to 1/2 tsp sea salt.  You basically mix it together until it's moist and firm (not sticky), then let it sit for an hour.  Then make them into approx 12 balls and press them with a greased tortilla press.  Put them on a hot skillet then flip.  Immediately put them in a tortilla warmer (this step is important because it helps the tortilla regain its moisture after cooking it).

Brown Rice- basic brown rice following the directions

Fresh Veggies- diced tomatoes, diced cucumber, and spinach

Layer a small spoonful of rice on the tortilla, then spread a small amount of the lentil mixture, top it off with some veggies and enjoy!