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Full-on Taco Bar

6/30/2019

Filling:
2 cups chopped sweet onions
1 cup chopped red sweet pepper
½ of a fresh jalapeno Chile pepper, seeded and finely chopped
2 cloves garlic, minced
3 cups cooked brown lentils or two 15-oz cans lentils, rinsed and drained
1 to 2 cups low sodium vegetable broth or water
1 15-oz can fat-free vegetarian refried beans
¼ cup reduced sodium taco seasoning

Toppings:
Tortillas, shredded lettuce, chopped tomatoes, avocado, fresh cilantro, salsa, taco sauce, olives, brewers yeast, sprouts, chopped onion

In a large skillet cook onions, sweet pepper, jalapeno, and garlic over high until tender, stirring occasionally and adding water, 1 to 2 Tbsp. at a time, as needed to prevent sticking.
Stir in lentils, broth, refried beans, and taco seasoning. Bring to boiling; reduce heat. Simmer, covered, 5-7 minutes or until slightly thick.
Serve lentil mixture in warm tortillas with toppings.

From The Engine 2 Cookbook by Rip and Jane Esselstyn

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Split Pea Salad

6/10/2019

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½ cup dry split peas (green, yellow, or a mix)
1 ½ cups broth (any flavor) (optional)
2 green onions*
1 cup tomatoes, diced*
¼ cup parsley, chopped*
¼ cup Italian salad dressing

In a small saucepan, combine split peas and water or broth. Bring to a boil. Reduce heat and simmer until just tender but still holding their shape, 20 minutes. Drain if needed. Set aside to cool.
In a bowl, combine the cooked split peas, onion, tomatoes, and parsley. Add the dressing and toss lightly.
Chill 20 minutes or serve warm.
Refrigerate leftovers within 2 hours.

This dish is better the next day. *You can use whatever vegetables you have on hand.

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Full-on Taco Bar

Split Pea Salad

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Full-on Taco Bar

Split Pea Salad

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