I'm sleeping on top of the sheets, sipping icy beverages as often as possible, and rarely turning the oven on...the dog days are here and I have to admit I kinda love em'. Sure I sweat doing the simplest of tasks but the sun is shining, it's light out passed 8pm, and I'm an all around happy camper. These hot, sticky days have me craving meals that require assembly, not cooking per se. Big salads, avocado and veggies piled up on toast, smoothies, and nearly raw tacos like these. I had a batch of lentils in the fridge and mixed them with a basic taco seasoning, (a mix of chili powder, cumin, coriander, and cayenne is my fave) and then whipped up a simple salsa with fresh nectarines. I stuffed the lentils and salsa inside a lettuce wrap or cabbage leaf and had a delicious meal without having to turn on the stove (if you don't have pre cooked lentils, you'll have to cook them or buy them pre-cooked). These tacos are best enjoyed on the porch with a cold beer and good friends. Stay cool!
lentil tacos with nectarine salsa
For the lentils:
3 cups cooked lentils
2 tbs taco seasoning (I used a mix of chili powder, cumin, coriander, and a pinch of cayenne)
For the nectarine salsa:
5 small nectarines, chopped
½ red onion, diced
1 red bell pepper, chopped
¼ cup cilantro, chopped
juice of 1 lime
¼ tsp chili powder
salt to taste
Lettuce wraps or corn tortilla
If you plan to eat the tacos cold or at room temperature mix the lentils, taco seasoning, and a splash of water in a large bowl, stir until well combined. If you want them warm do the same thing in a medium saucepan and heat for 3-5 minutes over medium low heat. Set aside.
Mix all the salsa ingredients in a large bowl, stir together, and set aside.
To assemble tacos, place lentils in the lettuce wraps or tortillas and top with salsa and fixins. Enjoy!