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Lentil Soft Tacos

A vegetarian's delight, these tacos are stuffed with high-protein lentils to fill you up after a long trek.

Lentil Tacos by Kirk Kirkconnell
Photo by Kirk Kirkconnell.

Recipe by Sarah Kirkconnell. www.trailcooking.com

YIELD

About 1 serving

PREP TIME / COOK TIME

5 minutes / 20 minutes

INGREDIENTS

  • 1/2 cup instant rice
  • 1/4 cup cooked and dehydrated lentils
  • 1 tbsp diced dried bell peppers
  • 1 tbsp diced dried tomatoes
  • 1 tbsp diced dried onions
  • 1 tsp tomato powder
  • 1 packet True lemon powder
  • 1/8 tsp each of salt, sugar, and garlic powder
  • 2 soft taco size tortillas
  • 1-2 ounces Queso Fresco cheese

Optional: cilantro, hot sauce packets

DIRECTIONS

1

Bring 1 cup water to a boil. Add 1/2 cup water to a pint freezer bag with rice, stir and seal tightly.

2

Add 1/2 cup water to another pint freezer bag with lentils and all of the spices, stir well and seal tightly. Put both bags into a cozy for 15 minutes.

3

Crumble or dice the cheese. Top the tortillas with the fillings, sprinkle the cheese on and fold over.