We’re going a little International today!!! Putting an Indian twist on a taco!
“Eat your veggies!” Something we have all been told as children and if you are a parent have said it a million times! Well what about as adults? Are you eating a balanced diet throughout the day? Sadly for most of us there are lots of nutritional gaps, basically like Swiss cheese! This is in part a huge reason I started incorporating more clean eating and Advocare wellness and fitness products.
This Lentil & Eggplant Lettuce Taco recipe is a great example of clean eating, its full of flavor and packs tons of good for you stuff in there!!! I love me a good steak but I think its important to get in some meatless meals as well.
There are lots of varieties of lentils, I used a basic brown lentil here but you can definitely use red or yellow! They have a nice meatiness to them and along with eggplant, sweet carrots, onion and garlic all flavored with a yellow curry paste… this made for a really nice vegetarian taco filling. Rather then a flour or corn tortilla, I used Romaine lettuce leaves and then finished off the tacos with a cool Greek yogurt & cilantro creme.
Curry Lentil & Eggplant Lettuce Tacos
Romaine lettuce leaves
3/4 lentils, cooked according to directions (I threw a bay leaf into the pot)
1 large eggplant, diced
1 carrot, peeled and diced
1/2 onion, diced
3 garlic cloves
1 Tbsp olive oil
2 tsp yellow curry paste (use 1 tsp if you don’t like spice)
1 Tbsp water
plain non fat Greek yogurt
In a large saute pan, over medium heat, add the oil, onions, carrots and garlic. Sauté until the carrot is softened.