Spicy Lentil Tacos

• 1 cup lentils dried
• 2 1/4 cup water
• 1 bell pepper red, finely diced
• 14 ounces diced tomatoes diced, can up to 15 ounces
• 2 teaspoons chili powder
• 1 teaspoon onion powder
• 1 teaspoon cumin
• 1 teaspoon oregano
• 1 teaspoon sea salt
• corn tortillas and condiments for serving (suggestions include cojita cheese and red leaf lettuce) 

Add all the ingredients into a large saucepan that has a cover.Bring to a boil and cover.Turn down to medium low heat.Cook 25 minutes or until liquid is absorbed and the lentils are tender.

Recipe Notes

IF SERVING NOW or in a COUPLE OF DAYS:

Heat through right before serving. Use your favorite taco shells and I like to put a tablespoon of salsa along the bottom of my taco. Then scoop in as much filling as you like leaving room for lettuce, avocado and maybe some onions. Anything you like.

IF FREEZING:

Let cool to room temperature and then pack in rigid sided freezer containers.

TO PREPARE AFTER FREEZING:

Remove from the freezer and put in the refrigerator a few (4 to 6) hours before serving. Put the filling in a saucepan to heat through and serve.