Wheatless Rochelle

Wheatless and gluten free vegetarian living in Los Angeles

Grilled Zucchini and Lentil Tacos

grilled zucchini and lentil tacos

I really did not want to make dinner last night. It was Sunday night which I know in many families is traditionally a big dinner night. But for me, it’s the end of the weekend and I’m usually pretty tired. I just don’t have the energy to put together a big dinner! Eventually, I forced myself to march into the kitchen and pull out the ingredients for what I had on the calendar to make for dinner. I was really surprised when I reviewed what I had scheduled realized it was a super easy dinner. How nice of me that I had scheduled something quick and simple on a Sunday night! Despite this dinner having a few steps and it looking like a long list of ingredients, it’s fast to make and tastes great. These tacos will be a keeper recipe for my family. I based them on a recipe from A Couple Cooks and also linked it up to Tessa’s Allergy Free Wednesday post.

Grilled Zucchini and Lentil Tacos

Ingredients

    For the lentils:
  • 1 1/4 cups brown lentils
  • 2 Tbsp. ketchup
  • 1 Tbsp. cumin
  • 1 Tbsp. chili powder
  • 1 Tbsp. garlic powder
  • 1/2 Tbsp. paprika
  • 1/2 Tbsp. oregano
  • For the zucchini:
  • 1 zucchini
  • 1 hobak (this is a Korean zucchini but you can use a yellow squash if you can't find hobak)
  • 1/2 yellow onion
  • Salt and pepper
  • Neutral oil (I used canola)
  • For the sour cream:
  • 3/4 cup sour cream
  • 1 lime, juiced
  • 1 Tbsp. chili powder
  • 1 Tbsp. cumin
  • 1/2 Tbsp. paprika
  • Salt and pepper
  • To serve:
  • Corn tortillas
  • Shredded cabbage

Instructions

  1. To prepare the lentils, rinse the lentils and then put them in a saucepan with 2 cups of water. Cover with a lid and bring to a boil. Reduce the heat to low, keep covered, and simmer for about 20 minutes, until the lentils are tender and the water is absorbed. If necessary, add a little more water as the lentils cook.
  2. To prepare the vegetables, preheat the oven to 375°. Chop the zucchini, hobak, and onion into bite size chunks and place in a baking dish with neutral oil and a generous amount of salt and pepper. Stir to coat all of the vegetables. Bake about 20 minutes, until the vegetables are tender.
  3. To prepare the sour cream, combine the sour cream, lime juice, chili powder, cumin, paprika, and salt and pepper in a medium bowl.
  4. To serve, place some warm lentils on a warmed tortilla. Add some of the vegetables, shredded cabbage, and a little of the sour cream (or a lot, if you love it like I do).
http://wheatlessrochelle.com/2013/02/grilled-zucchini-and-lentil-tacos/

grilled zucchini and lentil tacos

And maybe best of all, there are leftovers for me for lunch today! Yay!