The blog world has been bursting with all things Fall. Cozy outfits, running in the cool weather, making comforting foods, apple picking, and not to forget the ever popular pumpkin. Pumpkin seems to have a special place in everyone's heart and it definitely does in mine as well. Talk is all about pumpkin lattes, pumpkin smoothies, pumpkin muffins, pumpkin pancakes, roasted pumpkin, really everything just seems to be pumpkin flavored. But do many of these recipes popping up are sweet not savory. So I am breaking from tradition here and making a savory pumpkin dish to enjoy this Fall. I have also been weirdly craving "Mexican" style food, which is always really hard for me to fulfill since my stomach can't handle all the tomatoes, peppers, and heat. But pumpkin seemed like a good tomato "substitute" for the recipe I wanted to make. Of course the ingredients I had bought for it (a slacker frozen pepper and onion mix and can of tomatoes) would no longer do. So out to the grocery I went for that beautiful can of pumpkin puree. I am glad to say it was worth it and I am just craving these savory pumpkin lentil tacos just typing this up. (And my stomach thanks me too!)
Savory Pumpkin Lentil Tacos
Ingredients: (Serves 2; 4 Tacos)
+ ½ Heaping Cup of Brown Lentils
+ ½ Cup + 2 TB of 100% Pure Pumpkin Puree
+ 1 Small Yellow Onion (Diced)
+ 2 Cups Roughly Chopped White Button Mushrooms
+ 3 Cups Spinach (Torn)
+ ½ TB Chili Powder
+ ½ Tsp Cumin
+ 1 Tsp Garlic Powder
+ ¼ Tsp Black Pepper (more or less to you level of spiciness, a dash of Cayenne would be great as well!)
+ ½ Tsp Cinnamon
+ ½ Tsp Smoked Paprika
+ ½ Tsp Dried Cilantro
+ 1 TB of Dried Parsley
+ 1 Small Lime
+ 4 Hard Corn Taco Shells ( I used Bearitos Organic Yellow Corn Taco Shells)
Directions:
+ Bring 1 ½ cup of water to a boil, rinse the lentils and add to the pot. Boil for 3 minutes then reduce heat to low. Cook for 20 minutes, covered. When the water is mostly gone and lentils seem cooked, add the pumpkin and mix. Make sure the heat is now on simmer, you may need to ad an extra TB of water at this point. Mix around and simmer uncovered for 5 minutes, then remove from heat.
+ In the mean time (while the lentils are cooking), chop dice the onion, chop the mushrooms, and add all the spices into a bowl and toss. Zest the lime and add to the mix as well.
+ Place a large saute pan on medium heat and let it heat for a few minutes. Then add your bowl of veggies. Dry saute for about 3 minutes on low, stirring constantly. Then add the spinach and juice the lime directly into the pan (this will allow the spices to be scraped off the bottom and get incorporated better). Stir around and saute for 2 to 3 more minutes. Remove from heat.
+ Now it is time to assemble! Take a taco shell, spoon in some of the lentil mixture, then top with the mushroom saute. That's it, Enjoy!
After I finished cooking these babies up, I was a bad blogger and just dug right in. I could not delay eating them any longer and didn't feel like taking my camera out for pictures. But thankfully I had leftovers for my self the next. Thus the photo shoot took place then. I do not get how bloggers take photos while they are cooking either. Like my hands are messy and I can't touch my camera, I am rushing to get things in the pan, after I touch my camera I don't want to touch the food until I wash my hands, and it just dons;t work out. Then when I am done cooking, I am usually starving and do not want to eat cold food, so taking pictures is such a hassle. I guess that;s why I am not an official food/ recipe blogger. I don't do multiple recipe trials and development. I just cook the recipe in my head and eat...then sometimes remember to take pictures for the blog post that day. I have however been getting into the habit of actually writing down the ingredients and what I do while I am cooking so I can remember and give you accurate measurements!
And remember its WIAW! Link up with Jen's beautiful blog!
My recipe is also shared and featured on Healthy Vegan Friday!
So tell me:
What is your favorite savory pumpkin recipe? Link up in the comments!
Do you like Mexican food? O how I wish I could eat endless quantities of tomatoes, peppers, salsa, and spiciness.
Betty Manousos
those look delicious! thanks for sharing this great recipe!
dropping by via sits to say hi!
Rebecca @ Strength and Sunshine
Thank you Betty! XOXO
karen
I must, must, must make this for Dino and I...thanks for sharing babe. Stopping by from Tickle My Tastebuds blog hop
Rebecca @ Strength and Sunshine
Thanks Karen! I haven't made this in a long time, but they are so good!
mockncheese
I've made this twice now - once with greens, one without - and SOOO delicious either way. I don't care for lentils, so I've used red beans and navy beans (navy wins) and it all works. Smoked paprika + cinnamon + pumpkin = tasty tacos. Thanks so much for sharing!
strengthandsunshine
I am so glad you liked it 😀 I am all for wxperenting with variations so way to go on finding your own take!
Dairy Free Betty
Mmmmm pinning this for later for sure! sounds great!
strengthandsunshine
Thanks Betty! I hope you get a chance to try them out!
clairesuellentrop
These look so, so tasty! I typically like my pumpkin sweet, but am happy to mix things up--experimenting's the best part of cooking, don't you think? Love the Mexican-inspired twist.
strengthandsunshine
Thanks Claire! I loved experimenting with the pumpkin in a new way and was so happy to find out pumpkin is just as good savory as sweet.
Gabby @ the veggie nook
Hey Rebecca! I want to feature this recipe on Healthy Vegan Friday this week since I love it so much! It sounds so warming and comforting! To do that though, you need to link back to our little blog party, so do you think you could add a link? Thanks so much 🙂
strengthandsunshine
Sure Gabby, Thanks!
Kierston @candyfit
Savoury indeed!
strengthandsunshine
Pumpkin is one of those versatile savory or sweet ingredients that are great in almost anything!
Bridget
Thanks so much for the recipe! I love anything with pumpkin, so I doubled the recipe and enjoyed these for dinner and lunches this week. Now I'm looking forward to using the rest of the pumpkin to make my favorite muffins! http://happyherbivore.com/recipe/maple-kissed-sweet-potato-muffins/
strengthandsunshine
Thanks Bridget! I am so glad you liked them! And that sounds like a perfect way to finish off that pumpkin!
Jeanine
These look delish and not hard to make, so I will be trying them this week, have a happy SITS Sharefest day!
strengthandsunshine
Thanks Jeanine! Let me know how they come out!
Christine Carter
WOW! Those look amazing!! And SO healthy! 🙂 Visiting from SITS!
strengthandsunshine
Thanks Christine! Let me know if you try them!
lydiaf1963
Those look great. I've done a curried lentil and carrot soft taco so I'm sure I'll love these as well 🙂 What a great idea! If you get a chance, it would be great if you could share this at the Get Inspired Hop http://www.lydiasflexitariankitchen.com/get-inspired-9/
strengthandsunshine
Thanks Lydia! I would love to share. And curried lentil and carrot tacos sound right up my ally! I will have to try them out!
ciara
wow this looks yummy! I love how you put an interesting twist on the usual taco! I am going to follow you now! lol
strengthandsunshine
Thanks Ciara!
She Rocks Fitness (@SheRocksFitness)
Those look awesome! I haven't cooked with lentils in a while and this would be a great recipe to whip up...I haven't bought pumpkin yet either, because it's still way too warm down here in Houston. 🙂
strengthandsunshine
I have been obsessed with both lentils and pumpkin for the last few weeks, so combining them just made sense!
Don't let the temperature influence your taste! Pumpkin is perfect year round (at least canned puree!)
Kammie
tacos <3 love!
strengthandsunshine
They are so versatile!
Kaila @healthyhelperblog!
Yum! These look great!
strengthandsunshine
Thanks Kaila! I hope you give them a try!