Chili lentil tacos

Lentils are an amazing source of protein, fiber, and tryptophan. With a little help from a melange of spices, you won't miss the meat at all in these chili tacos.

Chili lentil tacos with crisp romaine and chunky avocado mango salsa

Cilantro-lime rice

Grilled pineapple spear

The lentils were par-cooked before they were added to a saute of grapeseed oil, red onions, garlic, cumin, dark chili powder, spicy-smoked chili powder, dried oregano, and tomato paste. They simmered for a long while so the flavors could infuse into the lentils. The simmered lentils were then scooped into a warm corn tortilla, topped with shredded romaine lettuce, and a chunky salsa made of mangoes, avocados, red onions, cilantro, and lime juice. The flavors were straight forward. I decided to keep the sides of jasmine cilantro-lime rice and simply grilled pineapple spear a bit conservative so that the tacos were truly featured, and thus savored.