2 Tbsp. avocado or extra virgin olive oil
1/2 yellow onion, finely chopped
3 cloves of garlic
1 (1.5 lb.) head of head, leaves and navel
3/4 tsp. Kosher salt / 1/2 tsp. sea salt
Fresh ground pepper
1/2 tsp. cream
1 tsp. chili powder
1 tsp. coriander
1 cup canned tomato sauce (I love Muir Glen!)
1 cup of cooked lentils, cooked
Heat the oil in a large pot or Dutch oven. Heat the oven to 400 & # 39; and place large baking sheets on a baking sheet.
Insert the bowl, add the onions and garlic. Drag several times and thoroughly chop. Transfer to a pot of hot oil and stir quickly. Place the fish in a pan and cook on a grill, whisk the sides a few times until there are small pieces of rice. Add the pot along with the salt and pepper, sauté for about 5 minutes until soft and golden in places.
Add the heat, chili sauce, corn seeds (or about 1 taco seasoning) and stir. Add tomato sauce and lentils, stir again. You will think it looks confusing, but keep it up! Turn off the heat, let the mixture cool.
Transfer the dough to a baking sheet prepared with an even layer. Allow all the evaporation, then cook in the upper third for 35 minutes, stirring once or twice during baking. Turn the oven to 450 & # 39;, and cook for another 5-10 minutes. Turn off the oven, but leave it in the freezer for 10-15 minutes to dry. Moisture content of each will be different because some of the water can be pretty cauli, lentils can have a variety of plants, etc. must seem little point in spots. Stir in to cool.
Blend as you wish – into a pan or baked potato or pan in the room into a taco salad. We didn't put it too good at high speeds so it could also be good for kids.
Store in refrigerator for up to five days, or in refrigerator for several months.