• 1 cup sprouted lentils
• 1 head cauliflower, cored and broken into small bite size florets
• 1 tablespoons coconut oil
• 1 medium yellow onion, diced
• 1 jalapeno, seeded and minced
• 2 cloves garlic, minced
• 4 teaspoons chili powder
• 2 teaspoons ground cumin
• ½ cup of your favorite tomato sauce or tomato puree
• 1 teaspoons salt
• ½ teaspoon ground black pepper
• ½ cup chopped cilantro
• 1 large head of romaine
• 1 lime cut into wedges
• 1 avocado cut in slices
• sour cream (optional)

1. For the taco filling: Rinse the lentils and drain well.
2. Combine the lentils and 3 cups water in a small saucepan.
3. Bring to a boil, then reduce the heat to low and simmer until tender, about 30 minutes (or 5 mins if you are using sprouted).
4. Drain off excess water and set the lentils aside.
5. Pulse the cauliflower in a food processor or chop by hand with a knife until reduced to pieces the size of rice grains.
6. Heat the coconut oil in a large skillet over medium heat.
7. Add the onions and jalapenos and cook until the onion is translucent, 5 to 7 minutes.
8. Add the cauliflower, garlic, 2 teaspoons of the chili powder, 1 teaspoon of the cumin and cook for 4 minutes.
9. Stir in the tomato sauce and cook until the cauliflower is tender, another 3 minutes.
10. Add the cooked lentils to the cauliflower mixture. Add the remaining 2 teaspoons chili powder, 1 teaspoon cumin. Stir in the salt and pepper and cook for 3 minutes more to blend the flavors.
11. Combine with chopped cilantro and place mixture over romaine leaves
12. Top with fresh lime juice, avocado and/or sour cream.

Until Then,

L.

The Pretty Domestic