Courtesy of Jennifer Iserloh

Here’s a kale-centric Meatless Monday option! Lentils make a tasty swap for beef or turkey if you want eat more plant based foods. If you want to speed up the cooking time, use red lentils that take half the time to cook. You can also cook the lentils during the weekend to assemble these tacos fast on busy weekday evenings.

Serves 4

1 cup dry brown lentils, rinsed under cold water
1 tablespoon coconut oil or extra virgin olive oil
2 cups chopped kale or kale salad mix or coleslaw mix that contains kale
2 tablespoons taco seasoning
1 tablespoon tomato paste
12 corn taco shells
3/4 cups grated cheese, such as colby, cheddar, or fresh mozzarella
3/4 cup jarred salsa

Preheat the oven to 400°F. Cook the lentils according to the package instruction and set aside. Warm the oil in a large skillet over medium heat. Add the kale and cook 2 to 3 minutes stirring often until the kale softens. Add the lentils, taco seasoning, and tomato paste, stir well. Cook one minute more to bring out the flavors of the spices then add 1 cup water. Cover and cook another minute until a thick sauce forms. Cover a baking sheet with aluminum foil. Arrange the taco shells onto the tray. Divide the filling between the shells and top each with a tablespoon of the cheese. Bake 8 to 10 minutes until the cheese is melted and the shells are crisp. Top with salsa and serve.

Nutritional Stats Per Serving (3 tacos): 549 calories, 22 g protein, 64 g carbohydrates, 22 g fat (9 g saturated), 23 mg cholesterol, 17 g fiber, 635 mg sodium 5 g sugar.

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