Tacos with Spicy, Smoky Lentils

2 tablespoons olive oil

1 small white onion, diced

1 teaspoon ground cumin

½ teaspoon sea salt

1 teaspoon Spanish smoked paprika (pimento)

½ teaspoon ancho chili powder

½ teaspoon chipotle chili powder

1 tablespoon tomato paste

½ teaspoon toasted sesame oil

1 cup dried brown lentils, rinsed

1½ cups water

1 tablespoon distilled white vinegar

¼ cup sun-dried tomatoes, finely chopped (drained, if oil-packed)

¾ cup roasted salsa, homemade or store-bought

12 small corn tortillas, flour tortillas or taco shells, warmed

1 cup shredded smoked cheddar cheese (about 4 ounces)

2 cups finely shredded green cabbage

4 large scallions, chopped

Flesh of 1 avocado, sliced or cubed

¼ cup sour cream

Lime wedges

Heat the olive oil in a medium saucepan over medium heat. Once the oil shimmers, add the onion and stir to coat; cook until translucent, stirring occasionally. Add the cumin, salt, smoked paprika and chili powders; cook, stirring, for 1 minute.

Add the tomato paste, sesame oil, lentils, water, vinegar and sun-dried tomatoes; increase the heat to medium-high to bring the mixture to a boil, then reduce the heat so the mixture is barely bubbling, cover, and cook until all of the liquid has been absorbed and the lentils are tender but not falling apart, 30-40 minutes. (If the lentils are dry before they become tender, add water 1/3 cup at a time and continue cooking.)

Serve family-style, setting out the lentils, salsa, tortillas, cheese, cabbage, scallions, avocado, sour cream and limes in separate bowls on the table and allowing diners to assemble their own tacos.

Serves four.

Nutrition values per serving: 580 calories, 24 g fat (7 g saturated) 73 g carbohydrates, 25 g fiber, 7 g sugar, 23 g protein, 20 mg cholesterol, 810 mg sodium.

Adapted from “The Southern Vegetarian” by Justin Fox Burks and Amy Lawrence (Thomas Nelson, 2013)