I was guestimating when this started, but I gobbled these down like there was no tomorrow. 3 and I was absolutely full! And, I think I liked them more than the turkey meat!
I'm not going to give you the calorie count for everything on this one. You decide what toppings you like. The important part is the filling.
To figure out how much taco seasoning to use, 1/4 cup dry lentils is about 4-6oz. of cooked lentils. A pound of meat is 16 oz.
1/4 cup green, dry lentils
1 cup water
1 oz. onion, chopped
1 Portobello mushroom cap of average size
taco seasoning of your choice
- Combine lentils with water and seasoning to taste. I use 1 Tbsp. Lawry Cumin Chile and 1/2 tsp. cayenne. Bring to a full boil, then reduce to a simmer, uncovered.
- Once nearly done (test by biting, should be easy bite but still a little al dente), add in onion. Cook until translucent.
- One onion is translucent and lentils are soft, stir in portobello and cook through.
- If you used spices like me, and want a saucier taco, add in 2 tsp. all purpose flour once water is nearly boiled off, or a bit juicy. Stir well. If you used taco seasoning, skip this step.
Seen here served with wild rice, yogurt tortillas with a Tbsp. of curry added before they were cooked, tomato, and greek yogurt for 115 calories a serving.
Makes 8 servings for 26 calories a serving.