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Ingredients

How to make it

  • For the taco filling: Rinse the lentils and drain well.
  • Combine the lentils and 3 cups water in a small saucepan.
  • Bring to a boil, then reduce the heat to low and simmer until tender, about 30 minutes (or 5 mins if you are using sprouted).
  • Drain off excess water and set the lentils aside.
  • Pulse the cauliflower in a food processor or chop by hand with a knife until reduced to pieces the size of rice grains.
  • Heat the coconut oil in a large skillet over medium heat.
  • Add the onions and jalapenos and cook until the onion is translucent, 5 to 7 minutes.
  • Add the cauliflower, garlic, 2 teaspoons of the chili powder, 1 teaspoon of the cumin and cook for 4 minutes.
  • Stir in the tomato sauce and cook until the cauliflower is tender, another 3 minutes.
  • Add the cooked lentils to the cauliflower mixture. Add the remaining 2 teaspoons chili powder, 1 teaspoon cumin. Stir in the salt and pepper and cook for 3 minutes more to blend the flavors.
  • Combine with chopped cilantro and place mixture over romaine leaves
  • Top with fresh lime juice, avocado and/or sour cream

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