Pumpkin Lentil Taco Mac
Ingredients
- 1 c. dried lentils
- 1 tbs. avocado oil
- 1 small onion, diced
- 2 large carrots, diced
- 1 cup shredded cabbage
- 3 cloves garlic, minced
- 2 tsp. chili powder + 1 tsp. cumin + 1 tsp. ceylon cinnamon + 1 tsp. oregano + 1/2 tsp. coriander
- 1/2 tsp. sea salt
- 4 c. chopped fresh tomato or 1 32oz jar diced tomato
- 1 c. pumpkin puree
- 8oz pasta, cooked per package instructions
Toppings
- avocado
- shredded cheese
- yogurt
- lettuce
- cilantro
- tortilla chips
- hemp seeds
- salsa
Preparation
Rinse lentils; bring saucepan to boil with 2 1/2 cups water. Add lentils, reduce heat to simmer, cover and cook 20-25 minutes.
Meanwhile, heat large skillet over medium. Add oil. Sauté onion and carrot for 4-5 minutes, until softened, and then add cabbage and garlic. Cook for a couple minutes more. Add spices and salt to the skillet, and stir through. Cook another minute.
Pour in tomatoes and let their juices deglaze the pan (scrape up all those yummy garlic and spice bits). Stir pumpkin in and cook for another ten minutes.
When lentils are done, drain any excess water and add lentils to skillet mixture, stir to combine, and heat through.
Portion cooked pasta into bowls, add taco mixture and any toppings you like!
