(Adjusting her earpiece) “Oh yeah, I heard them talking about that. It’s all taken care of.”
“Um, yeah. I shattered even more glass on a different aisle.”
You guys are going to think that my life consists of nothing but shopping-with-toddlers horror stories. WELL YOU’RE RIGHT.
When the kids dropped the first package of light bulbs, I was stressed to say the least. I was in the decorative-mirror aisle, looking at cluster mirrors that are way too fashionable for my house. (In retrospect, I suppose I should just be grateful the little animals didn’t get their hands on any mirrors.)
When the kids dropped the second package of light bulbs, I cried. You should have seen me. Probably you would have laughed, but only if you were out of sight, because if you had laughed at me for real in that moment I would have ACTUALLY judo-chopped you. I kept blubbering to other Target shoppers not to step on the glass. They kept a wide radius, whether from my broken-glass warning or the rabid gleam in my eye, I’m not sure.
After that I headed straight for the Easter candy section. I bought 6 bags of Sweet Tart Jelly Beans and an entire package of Reese’s Eggs. They were almost gone by the time we got home. Why no, I’m not an emotional-eater, are you?
Guys, I’m totally obsessed with lentils lately.
I keep adding them to things that should not have lentils in them. Sometimes it turns out pretty bad…but sometimes I find a gem. Like these Greek Lentil Tacos.
This is my Mediterranean-ish version. The lentils are cooked in oregano and garlic, and topped with cucumber pico de gallo. I like the coolness that the cucumbers add to the pico. A simple dill-yogurt sauce rounds out the spice. Forgive me for not Greekify-ing these more by putting them in pitas; I just happen to prefer a thinner wrapper. I’m sure pitas would be great too. A very satisfying meatless meal.
Greek Lentil Tacos with Cucumber Pico de GalloServes 4-5 adjust servings
For the lentils
- 5 cups water
- 1 1/4 cups lentils, or 8 ounces
- 1 tablespoon olive oil
- 1/2 red onion, chopped
- 3 cloves garlic, minced
- 1/4 cup water
- 1 tablespoon tomato paste
- 1 teaspoon oregano
- 1/8 to 1/4 teaspoon crushed red pepper
- 1 teaspoon salt
- black pepper to taste
For the yogurt sauce
- 1 cup plain yogurt
- 1/2 teaspoon dill
- 1/4 teaspoon salt
- 1/4 teaspoon garlic, minced
For the Cucumber Pico de Gallo
- 3 roma tomatoes, chopped
- 1/2 red onion, chopped
- 1 jalapeno, minced
- 1/2 medium cucumber, chopped
- 1/2 teaspoon salt
- juice from 1/2 lemon
- cilantro to taste, chopped
- 10-12 corn tortillas
- 4 ounce feta cheese
- In a medium pot, bring 5 cups of water to a boil. Rinse the lentils in a colander. Add the lentils to the pot and bring back to a boil. Continue to cook for 20-25 minutes or until tender. Add more water if necessary. Drain and set aside.
- In a large saucepan, heat 1 tablespoon of olive oil over medium heat. Add half a red onion (save the other half for the pico de gallo) and saute for about 5 minutes or until soft. Add the garlic and cook for another minute.
- Add the lentils. Add 1/4 cup water, tomato paste, oregano, crushed red pepper, salt, and black pepper to taste.
- Meanwhile, make the yogurt sauce. In a small bowl combine yogurt, dill, salt, and garlic. Store in the fridge until you are ready to eat.
- Make the Cucumber Pico de Gallo. In a medium bowl combine the tomatoes, onion, jalapeno, cucumber, salt and lemon juice. You can either add cilantro to the Pico or garnish each taco with it.
- Heat the corn tortillas by spraying each side with nonstick spray and spreading them out on a baking sheet. Broil for about 2-3 minutes, then flip each tortilla and broil again for 2 minutes. Alternatively, you could heat them on the stovetop.
- To build the tacos, spoon some lentils down the center of a tortilla, top with yogurt sauce, Cucumber Pico de Gallo, and feta.
by The Food Charlatan
I did the same thing for the cucumbers.