So when Britt Bensen over at On Demand Weekly contacted me about coming up with a recipe to coincide with one of their upcoming movie releases, I jumped at the opportunity.
Starting today, Wanderlust is available for On Demand customers. I haven't seen this romantic comedy, so I can't personally vouch for the actual movie itself, but I can guarantee this recipe will help set the scene. Because the movie takes place on a hippie commune, I decided to make a vegetarian dish of spicy lentil tacos and serve them up on endive leaves with a side of chipotle sour cream. Click here to get the step by step instructions!
Lentil Endive Tacos
Keywords: saute appetizer entree gluten-free low-carb vegan vegetarian endive lentils tacos Mexican
- 1 cup dry lentils
- 1 tablespoon olive oil
- ½ medium yellow onion, diced
- 2 garlic cloves, diced
- 1 tablespoon chile powder
- 2 teaspoons cumin
- 2 teaspoons smoked paprika
- pinch of cayenne (optional)
- salt, to taste
- 2.5 cups vegetable broth
- 2 heads endive, leaves separated
- 1 cup sour cream (soy for vegan)
- 1 canned adobo chile, diced, plus two teaspoons adobo sauce
- diced tomato
- diced avocado
- shredded cheese (soy or omit for vegan)
- Spread the lentils on a plate and sort out any pebbles or damaged lentils. Rinse in cold water and set aside.
- Heat olive oil over medium heat in a large sauté pan and add onion. Cook until slightly translucent and add garlic. Cook 60 seconds longer. Add spices and lentils and cook another minute or two. Add broth and bring to a boil. Cover and reduce heat. Simmer for about 35-40 minutes, or until lentils are cooked to your liking. Remove lid cook a few minutes longer until most of the water evaporates.
- While lentils are cooking, make chipotle sour cream by combining diced chile, sauce and sour cream. Refrigerate until ready to use.
- To assemble tacos, spoon lentils into endive leaves and top with tomatoes, avocado, cheese and sour cream. Enjoy!
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