October Unprocessed - Day 30 - Lentil Tacos

For breakfast I had carrot, beet, apple, celery, ginger juice. Our son had his usual fruit granola.
We didn't make it to bowling or Chipotle today. For lunch we had leftover Creme of Broccoli soup and paleo bread with salads.
Foe snack our son had apples and dates and I had a berry smoothie.
For dinner we had Lentil Tacos. We altered the recipe to our taste stated below.
We served the taco with Japanese white and purple sweet potatoes we found from a local farmer, Tanya, at the farmers market. The sweet potatoes we peeled and diced and add 1 TBS of the taco seasoning mix. They were roasted at 400 for 45 minutes.
We also served it and a  a cabbage and raisin salad with red cabbage we purchased at the farmers market. We used 1 TBS olive oil, 3 TBS water or vegetable broth and chickpea feta instead of the goat cheese.

Lentil Taco Ingredients

• 1/4 cup vegetable broth or water
• 4 Tbsp taco seasoning (homemade)
• 2 red  and green bell pepper, seeded and finely chopped
• 1 pint of canned tomatoes
• 1 zucchini or yellow squash, finely chopped
• 1 onion, finely chopped
• 2 jalapeno, seeded and minced
• 4 garlic cloves minced
• 2 cup cooked lentils
• 1/4 cup  lime juice
• 12 organic corn tortillas, warmed
• 1 avocado, sliced
• 1 cup chopped fresh cilantro
• 4-6 lime wedges

Directions

• Heat oil over medium heat in a large nonstick skillet. Add taco seasoning, bell pepper, tomato, onion, jalapeno, squash, and garlic. Cook 5 minutes. Add lentils and lime juice; cook 5 minutes or until warm. Divide lentil mixture evenly among tortillas. Top with avocado, lettuce, salsa and cilantro. Serve with lime wedges