Pulse Tacos
The year 2016 has been declared the International Year of Pulses by the United Nations to celebrate one of the world’s most important foods: the edible seeds
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Cooking tools:
- Skillet
- Saute pan
- Stove
- Spoon
- Measuring spoon
- Measuring cup
- Can opener
- Colander
- Cutting board
- Chef's knife
- Hard taco shell holder
- Grater
- Lime wedge cutter
Ingredients
- 2 Tbsp (30 mL) vegetable oil
- 2 onions, thinly sliced
- 6 garlic cloves, thinly sliced
- 1 heaping Tbsp (18 mL) chili powder
- 1 tsp (5 mL) ground cumin
- 1 cup (250 mL) green lentils
- 1 19oz (540 mL) can of your favourite beans or chickpeas, rinsed and drained
- 2 cups (500 mL) water
- 1⁄2 tsp (2 mL) salt
- 1⁄2 tsp (2 mL) of your favourite hot sauce
- A head of Bibb or iceberg lettuce
- 12 hard taco shells
- A few handfuls of grated cheddar or taco blend cheese
- Your favourite salsa
- A large bunch of fresh cilantro
- 2 limes, cut into wedges
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