Posts

Avocado & Lentil Vegan Tacos

As registered dietitians and personal trainers if there’s one thing that we’ve learned from our clients, it’s the same thing that life’s taught us, too –there’s nothing more valuable than having a few healthy, satisfying, weeknight meals that you can turn to that can be tossed together in less than 30 minutes.  Who’s got time to slave over the stove after a long day?  Not us–and not you! So we’ve got your watch, your healthy heart and little waist-line with this meal! 😉 We’ve been loving the satisfying combo of fiber and protein from lentils and we knew we had to test out this meal.  We weren’t disappointed–in fact, we fell tongue over lentil for it! 🙂  Give these tacos a whirl, you may just call these dinner –a few nights a week!

 

Avo_Lentil_Vegan_Taco_smcropLOG 

Easy—ready to eat in less than 30 minutes!

Hello Meatless Monday that’s so delish even meat lovers won’t miss the beef!

Pssst… if you’re serving these and looking for some sides or other dishes, you may enjoy these:

Skinny Avocado “Fries”

Egg & Veggie Stuffed Bread

Skinny Potato Skins

Sweet Potato Chips with Sea Salt & Dark Chocolate Drizzle

Skinny Guacamole

Skinny Chocolate Chunk Cookies

Chocolate Drizzled Granola Balls

Creamy Vanilla Coconut Coffee

Avo_Lentil_Vegan_Taco2_logoAvocado & Lentil Vegan Tacos

Get ready to dive into these yumsters–you’ll never look back–and you’ll never feel better! 😉

Make 4 servings
Ingredients:
1 tablespoon olive oil
1 teaspoon ground cumin
1 teaspoon chili powder
¼ teaspoon cayenne powder
Fresh ground black pepper to taste
2½ cups pre-cooked lentils (we used Trader Joe’s Ready-to-Eat Steamed Lentils}
¼ cup water
8 whole grain corn tortillas, ideally organic or Non-GMO
1 avocado
1 large tomato

Directions:
1. Heat oil a large pan over medium-low heat. Once oil is warm, add cumin, chili powder and cayenne and stir until fragrant.
2. Add lentils and water and stir. Season with cracked pepper. Allow mixture to heat over low heat to simmer for several minutes until heated through.
3. Meanwhile slice avocado and tomato and place 2 tortillas on 4 plates.
4. Add salt to the lentil mixture if using, and stir in. Adding it last will help you to need less salt.
5. Add about ¼ cup of lentils in a row down the middle of each tortilla. Top with tomato and avocado. Flip the tortalla in half and serve, enjoy!

Nutrition Facts Per 2 Tacos: 405 Calories,  9 g fat, 61 g carbohydrate, 20 g protein, 500 mg sodium, 14 g fiber

Avocado & Lentil Vegan Tacos
 
Author:
Serves: 4
Ingredients
  • 1 tablespoon olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • ¼ teaspoon cayenne powder
  • Fresh ground black pepper to taste
  • 2½ cups pre-cooked lentils (we used Trader Joe's Ready-to-Eat Steamed Lentils}
  • ¼ cup water
  • 8 whole grain corn tortillas, ideally organic or Non-GMO
  • 1 avocado
  • 1 large tomato
Instructions
  1. Directions:
  2. Heat oil a large pan over medium-low heat. Once oil is warm, add cumin, chili powder and cayenne and stir until fragrant.
  3. Add lentils and water and stir. Season with cracked pepper. Allow mixture to heat over low heat to simmer for several minutes until heated through.
  4. Meanwhile slice avocado and tomato and place 2 tortillas on 4 plates.
  5. Add salt to the lentil mixture if using, and stir in. Adding it last will help you to need less salt.
  6. Add about ¼ cup of lentils in a row down the middle of each tortilla. Top with tomato and avocado. Flip the tortalla in half and serve, enjoy!
Nutrition Information
Serving size: 2 tacos Calories: 405 Fat: 9 g Carbohydrates: 61 g Sodium: 500 mg Fiber: 14 g Protein: 20 g

Avocado Lentil Tacos_collage

National Soup Month – Chickpea Lentil Soup!

We’re all about warm weather, so we have some tricks to make January feel a little less chilling–like by cozying up with a bowl of delicious hot soup. And it’s the perfect time since January is National Soup Month!

We’ve tried this new soup that is just to die for and a great way to use lentils which are packed with protein and fiber! It’s super-satisfying and almost like a stew. So scoop up a bite of this yummy goodness for lunch today!


This soup is great to make over the weekend—you can leave it on a low heat for hours while you do other things around the house. So easy—you come back to it and voila—you have a delish soup/ stew.

Chickpea Lentil Soup

Serves: 8

Ingredients

  • 3/4 cup dried chickpeas
  • 3 large carrots, peeled and cut into 1/2-inch pieces
  • 1 medium onion, chopped
  • 1 cup red lentils
  • 4 cups low-sodium vegetable broth
  • 2 tablespoons tomato paste
  • 3/4 tablespoon fresh grated ginger
  • 1 1/2 teaspoons ground cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon saffron
  • 1/4 teaspoon freshly ground pepper
  • 1/4 cup lime juice
  • 1/3 cup chopped unsalted peanuts
  • 1/4 cup packed fresh cilantro leaves, chopped
  • 1 pound bag of fresh spinach

Directions

  • Soak chickpeas in enough cold water to cover them by 2 inches for 6 hours or overnight.
  • Drain the chick peas and combine with carrots, onion, lentils, broth, tomato paste, ginger, cumin, salt, saffron and pepper in a slow cooker or large pot.
  • Cover with lid and cook on low until the chickpeas are tender and the lentils have begun to break down. this should take about 5 to 6 1/2 hours.
  • Just before serving, stir lime juice in the stew.
  • Steam or microwave the spinach. Divide spinach amongst soup bowls and ladel stew over spinach.
  • Stir in lime juice. Sprinkled peanuts and cilantro on top. Enjoy!!

Nutrition Facts Per Serving: 193 calories, 4 g fat, 1 g saturated fat, 296 mg sodium, 30 g carbs, 11 g fiber, 5 g sugar, 12 g protein

For a 10-day Weight Loss Jumpstart and Detox Plan and more delicious healthy foods please check out The Nutrition Twins’ Veggie Cure!

If you enjoyed this recipe, you may also enjoy:

Creamy Butternut Squash, Veggie Soup

The Nutrition Twins Skinny Speedy Cauliflower Mash