Description

By marinating red lentils in a rich and aromatic spice blend, we're creating a taste profile that's reminiscent of traditional Moroccan cuisine. The combination of crispy taco shells, creamy hummus, and crunchy chopped herbs is a perfect homage to the bustling souks of Marrakech.

Cuisine: Moroccan-Inspired Vegan
Servings: 4-6

Ingredients

• 1 cup red lentils
• 2 cups vegetable broth
• 1 tablespoon olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground cayenne pepper
• Salt and pepper to taste
• 6-8 corn tortillas, for serving
• Hummus (see below), for serving
• Chopped fresh parsley, cilantro, or scallions, for garnish

Instructions

1. In a large saucepan, heat the olive oil over medium heat.
2. Add the onion and garlic and cook until softened, about 5 minutes.
3. Add the lentils, vegetable broth, cumin, smoked paprika, cinnamon, and cayenne pepper.
4. Bring to a boil, then reduce heat and simmer for 30-40 minutes or until the lentils are tender.
5. Warm the tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
6. Assemble the tacos by spooning the lentil mixture onto a warmed tortilla, topping with hummus, and garnishing with chopped herbs.

Hummus

• 1/2 cup cooked chickpeas
• 1/4 cup tahini
• 2 tablespoons lemon juice
• 1 garlic clove, minced
• Salt and pepper to taste

In a blender or food processor, combine the chickpeas, tahini, lemon juice, and garlic. Blend until smooth, adjusting seasoning as needed.

Suggested Drinks

Moscato: A sweet and sparkling Italian wine that pairs well with the aromatic spices of the dish. 

Pinot Grigio: A crisp and refreshing Italian white wine that complements the rich flavors of the lentils.

Riesling: A dry and citrusy German white wine that adds a fun and zesty twist to the dish.