1 cup green lentils, rinsed
1/2 yellow onion, finely chopped
2 mini sweet bell peppers, finely chopped
1 large carrot, shredded
1 garlic clove, minced
2 teaspoons onion powder
1 1/2 teaspoon garlic powder
1 teaspoon paprika powder
1 1/2 teaspoon dried oregano
1 1/2 cups water
salt, to taste
pepper, to taste
feta cheese (or cheese of choice)
1/4 red onion, chopped
Measure out 1 cup of green lentils and rinse in water.
Using a sharp knife, finely chop the yellow onion and mini sweet bell peppers. Set aside.
Using a grater, shred the carrots on the medium size side. Set aside.
Pour a small amount of olive oil in a pan over medium-high heat. Once hot, add the chopped vegetables and shredded carrot. Sauté for a few minutes (until onion has a translucent color).
Add the green lentils to the pan along with the onion powder, garlic powder, paprika, dried oregano, salt, and pepper. Combine all together and add the water.
Bring water to a simmer. Put the lid on and lower the heat to a low setting. Let the lentils cook for about 25 minutes. Check lentils frequently and add a small amount of water if the cooking water evaporates before lentils have finished cooking.
Using a sharp knife, chop some cilantro and red onion.
Using a dry nonstick pan, warm up corn tortillas for about 15 seconds on each side.
Plate your tortillas and top them with the lentils, cilantro and red onion. Top it off with lime juice and feta cheese.