Lentil Tacos

Steps

1. Start by mincing one clove of garlic, or use a garlic press/food processor.
2. Sauté the minced garlic in a little bit of neutral oil until golden and brown.
3. Add half a can of diced tomatoes (or fresh tomato) to cook down excess liquid and soften them.
4. Once the tomatoes have softened, add the whole can of canned lentils directly into the pan.
5. Cook for about 5 to 8 minutes to reduce any excess liquid and thicken the mixture.
6. Add two teaspoons of cumin, two teaspoons of chili powder, and salt. Cook until the liquid has evaporated and the lentils are thick and creamy.
7. Add the spinach (frozen or fresh) and cook long enough so it is no longer frozen or nice and tender.
8. While the lentils are cooking, warm up some tortillas in a toaster oven or microwave.
9. Fill the warmed tortillas with the lentil filling and top with avocado slices, shredded red cabbage, fresh cilantro, and a squeeze of lime juice.