Lentil Tacos

Move over refried beans, these lentils will kick your @#S! These lentil tacos are vegan and gluten free and will never make you want foul meat filled tacos ever again. Serve them with fresh avocado, Daiya cheese, White Girl Salsa, lettuce, or just the plain ol' lentils themselves. Dig in world, and you can thank me later!

4 cups water

1 cup lentils

2 Tbs olive oil

3 Tbs tomato paste

3 Tbs onion, diced

1 garlic clove, minced

dash of cinnamon

Corn tortillas

Salsa (Always using my White Girl Salsa!)

Avocado...etc. (optional)

Bring water to a boil, then add lentils and onion. Return to a boil and then reduce heat, cover and simmer for about 40 minutes or until lentils are soft. Drain any remaining water. Put 1/2 of the lentils into a food processor and puree while drizzling olive oil into the lentils. Add tomato paste, garlic and cinnamon and process till combined. Mix processed lentils with the remaining lentils. Heat up corn tortillas, and spoon in lentils and top with salsa, avocado, and what ever else tickles your fancy & devour!