{
 "@context": "https://schema.org",
 "@type": "Recipe",
 "author": {
  "@type": "Organization",
  "name": "asharedpalate.com"
 },
 "name": "Smoky lentil tacos",
 "description": "A vegetarian dinner of smoky lentil tacos (vegan without the cheese) on warm corn tortillas with lime cabbage, in the plant-first way Nicoya's oldest eat beans and corn, with about 525 mg sodium a serving.",
 "recipeCategory": [
  "Dinner"
 ],
 "recipeYield": "4 servings",
 "totalTime": "PT55M",
 "recipeIngredient": [
  "1 cup dry brown lentils, rinsed",
  "3 cups water, for simmering the lentils",
  "1 tbsp olive oil",
  "1 medium onion, finely chopped",
  "1 tsp garlic powder",
  "2 tsp chili powder",
  "1 tbsp ground cumin",
  "2 tsp smoked paprika",
  "½ tsp dried oregano",
  "2 tbsp no-salt-added tomato paste",
  "¼ cup chopped walnuts",
  "½ tsp salt, for the lentils",
  "3 cups shredded green cabbage",
  "2 limes, juiced (about 6 tbsp)",
  "⅛ tsp salt, for the cabbage",
  "1 cup (16 g) chopped fresh cilantro",
  "2 slices reduced-fat cheddar (21 g each), chopped",
  "12 corn tortillas (6-inch)"
 ],
 "recipeInstructions": [
  {
   "@type": "HowToStep",
   "text": "Put the oil in a large, deep skillet over medium heat. Cook the onion for 5 minutes, until soft and just turning gold."
  },
  {
   "@type": "HowToStep",
   "text": "Stir in the garlic powder, chili powder, cumin, smoked paprika, oregano and tomato paste. Stir for 1 minute, until the paste darkens a shade and smells toasty."
  },
  {
   "@type": "HowToStep",
   "text": "Add the lentils, the ½ tsp salt and the 3 cups water. Bring to a boil, then turn the heat down so it simmers gently. Cover with the lid cracked. At 5,300 ft water boils near 203 °F, so lentils take about a quarter longer than the 25 to 30 minutes a sea-level pot takes: 31 to 38 minutes. Stir every 10 minutes."
  },
  {
   "@type": "HowToStep",
   "text": "They are done when a lentil is tender all the way through and the pan is nearly dry. If it dries out before they are tender, add water ¼ cup at a time and count it as water, not food. If it is still soupy, cook with the lid off for 3 to 5 minutes."
  },
  {
   "@type": "HowToStep",
   "text": "While the lentils cook, toss the cabbage with the juice of 1 lime and the ⅛ tsp salt in a bowl. Set it aside to soften."
  },
  {
   "@type": "HowToStep",
   "text": "Toast the walnuts in a dry small pan over medium heat for 3 minutes, stirring, until they smell nutty. Stir them into the lentils with the juice of the second lime."
  },
  {
   "@type": "HowToStep",
   "text": "Warm the tortillas one at a time in a dry skillet over medium-high heat, 20 to 30 seconds a side, until soft with a few brown spots. Stack them in a clean towel to keep warm."
  },
  {
   "@type": "HowToStep",
   "text": "Fill each tortilla with a spoonful of lentils, a little cabbage, some cheese and cilantro. Serve 3 tacos a plate."
  },
  {
   "@type": "HowToStep",
   "text": "Cool leftover filling in a shallow container within 2 hours, then refrigerate. Reheat to 165 °F, stirring, with a splash of water. The filling freezes for 3 months; thaw overnight in the fridge."
  }
 ],
 "nutrition": {
  "@type": "NutritionInformation",
  "servingSize": "1 of 4",
  "calories": "490 kcal",
  "proteinContent": "22.2 g",
  "carbohydrateContent": "75.6 g",
  "fatContent": "13.7 g",
  "saturatedFatContent": "2.8 g",
  "sugarContent": "6.3 g",
  "sodiumContent": "525 mg",
  "fiberContent": "13.6 g"
 },
 "image": "https://asharedpalate.com/assets/scenes/lentil-tacos.jpg",
 "imageAlt": "Smoky brown lentil filling with shredded green cabbage, chopped cilantro and a little chopped cheddar in warm corn tortillas, with lime, on a plate",
 "url": "https://asharedpalate.com/lentil-tacos"
}