1 cup onions, diced
1/4 cup celery, diced
3 cloves garlic, minced
1 tablespoon olive oil
1 cup brown lentils, dry (I used green)
1/2 tablespoon chili powder
2 teaspoons ground cumin
1 teaspoon dried oregano
(I used Simply Organic Taco Seasoning)
1 cup water or vegetable broth
3 tablespoons dried black currants or raisins, minced
1 cup salsa, plus additional for topping
8 6-inch SPROUTED CORN tortillas
In a large frying pan over medium heat, saute onions, celery, and garlic in the olive oil for five minutes or until vegetables are soft. Stir in the lentils, chili powder, cumin, and oregano. Cook for one minute. Add the broth and raisins. Cover and cook for 20 minutes, or until the lentils are tender (add more water or broth as needed). Remove the lid and cook an additional 10 minutes (until lentils are thick), stirring often. Fold in the salsa. Wrap the tortillas in a damp white cotton towel and microwave on high for one minute. Spoon the lentil mixture among the tortillas.
(I did NOT add the salsa and cook it, I wanted that part raw, we spooned it over the taco when it was done, I like this way better, more un-cooked enzymes)
Top with lettuce, tomatoes, and cheese.