Entrees
Lentils, cooked - 2 cups (use pre-cooked lentils or if cooking from dried, use half the amount of dried and prepare according to package directions)
Chili powder - 1 tsp
Cumin, ground - 1/2 tsp
Coriander, ground - 1/2 tsp
Red pepper flakes (opt) - 1/4 tsp
Lettuce, romaine - 2 oz, shredded
Cilantro leaves - 3 Tbsp, torn
Cheese, shredded cheddar - 4 oz
Sour cream - 1/2 cup
Salsa - for serving
Oil, cooking - 1 Tbsp
Taco shells, crunchy - 8
Cauliflower florets - 12 oz
Oil, olive - 1 Tbsp
Paprika, smoked - 1/2 tsp
Cumin, ground - 1/2 tsp
Lemon juice - 2 tsp
Cook lentils according to package directions. Mix spices together. When lentils are done, heat oil in pan and saute lentils with spice blend until heated through, 5 minutes.
Toss cauliflower in oil, paprika, and cumin. Bake at 425 until done - 15 minutes or so.
Fill taco shells with lentils, lettuce, cilantro, cheese, sour cream, and salsa.
2022.01.14 - 11 WW pts - really just cheese and shells