- \n
- 1 cup of raw lentils<\/li>\n
- \u00bc white onion, finely chopped<\/li>\n
- 1 tablespoon of vegetable or olive oil<\/li>\n
- 1 tablespoon cumin<\/li>\n
- \u00bd teaspoon of paprika or sweet paprika<\/li>\n
- 1 teaspoon oregano<\/li>\n
- 1 teaspoon of salt<\/li>\n
- \u00bd teaspoon of pepper<\/li>\n
- 1 clove of garlic, finely chopped<\/li>\n
- 1 teaspoon of vegetable bouillon powder or organic vegetable seasoning<\/li>\n
- 2 \u00bd cups of water<\/li>\n
- Corn tortillas, the necessary<\/li>\n
- Avocado, to serve<\/li>\n
- Lettuce, to serve<\/li>\n
- Tomato, to serve\n
Preparation method:<\/strong><\/li>\n
- Clean the lentils and remove -if you come to have- garbage or pebbles.<\/li>\n
- In an anti-stick frying pan soften the onion with a little oil over medium heat. When you have a transparent color add the lentils.<\/li>\n
- Add the cumin, paprika, oregano, salt, pepper, garlic and chicken broth and cook for 3 minutes mixing continuously.<\/li>\n
- Add the 2 \u00bd cups of water, mix and cover.<\/li>\n
- Reduce the heat and let cook for 30 minutes. Check the lentils, if they are still hard, continue cooking for 5 to 10 more minutes (with the lid).<\/li>\n<\/ul>\n
To serve: Heat the tortillas, add lentils, tomatoes, chopped lettuce and avocado. Season the vegetables with little salt.<\/p>\n
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