Low Iodine Classic Lentil Tacos

Total time50 min

Prep time15 min

Cook time35 min

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Ingredients

4 servings

For the lentils

1 cup brown or green lentils, rinsed
2 ½ cups low-sodium vegetable broth
BONAFIDE PROVISIONS ORGANIC Vegetable Broth NO SALT ADDED
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1 tbsp olive oil
1 small yellow onion, finely diced
3 cloves garlic, minced
1 tbsp chili powder
1 ½ tsp ground cumin
1 tsp smoked paprika
½ tsp dried oregano
¼ tsp cayenne pepper
1 can (14.5 oz) diced tomatoes, with juices
½ tsp salt, plus more to taste

For serving

8–10 small corn tortillas
1 cup shredded green cabbage
½ cup sour cream
½ cup salsa
1 lime, cut into wedges
¼ cup fresh cilantro, roughly chopped (optional)
1 avocado, sliced (optional)

Instructions

1
Combine the rinsed lentils and vegetable broth in a medium saucepan over medium-high heat. Bring to a boil, then reduce the heat to low, cover, and simmer for 20–25 minutes, until the lentils are tender but still hold their shape.
2
While the lentils cook, heat the olive oil in a large skillet over medium heat. Add the onion and cook, stirring occasionally, until softened and translucent, about 5–6 minutes.

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