The new year reveals who we really are. And by really are, I mean which of us are optimists and which are pessimists.“I’m not a pessimist; I’m a realist!” the pessimists always insist. To which I counter, there is one reality and two ways to look at it: glass half-empty or glass half-full. But back to the lights-on moment of January 1. Optimists embrace the new year as an opportunity for change. They believe change is good, and more importantly, they believe they can make it happen. Maybe they believe it a little too much and end up resolving more than one human could possibly accomplish in a year—ultimately proving our pessimist friends’ point: people don’t change. The best path? Well, it appears to lie somewhere in the middle: be open to change, but take it slow.
Nowhere is this more true than on our plate. By now, we have plenty of evidence to demonstrate that diets fail to create any lasting outcomes and can actually make a negative impact on our health. What works is small changes steadily accumulating over time. So, as you sail into this new year, consider swapping grand resolutions and strict regimens for smaller, sustainable shifts. Embrace a more/less paradigm, if that’s helpful. More meal planning, less takeout. More water, less wine. And if your shift includes more plants, less meat, consider reimagining the classics to smooth the way. Rather than diving into, say, a seared tofu salad, try old-school crunchy tacos where smoky, slow-simmered lentils replace ground beef without missing a beat. Then, let the usual accompaniments tag along for a flavor throwback that’s fun enough to convert even the most steadfast pessimists.
Crunchy Lentil Tacos
Ingredients
For the taco seasoning
- 1 tsp. ground cayenne
- ¼ cup chili powder
- ¼ cup sweet paprika
- 2 Tbs. smoked paprika
- 2 Tbs. dried oregano
- 2 Tbs. ground cumin
- 1 Tbs. garlic powder
- 1 Tbs. onion powder
- 1 tsp. black pepper
For the tacos
- Kosher salt
- 2 Tbs. olive oil
- 1 onion chopped finely
- 3 cloves of garlic minced
- 1 cup green or brown lentils rinsed
- 2 ½ cups chicken broth or vegetable broth, if you prefer
- 2 Tbs. taco seasoning
- 10–12 hard taco shells
- Favorite toppings freshly grated cheddar cheese, iceberg lettuce, sour cream, diced tomatoes, salsa, pickled jalapenos, etc.
Instructions
Instructions:
- First, measure all taco seasoning spices into a jar, seal with a lid, and shake well to combine. You’ll end up with approximately 1 cup of taco seasoning, which can be stored in your cupboard for later use.
- In a large, heavy saucepan, heat the oil over medium heat. Add the chopped onion and garlic; sauté until the onion softens and begins to turn golden, about 5 minutes. Stir in 2 Tbs. of the homemade taco seasoning and 1 tsp. of kosher salt, and cook for another 30 seconds.
- Add the lentils and chicken or vegetable broth to the pot and raise the heat to high. Bring to a boil and then lower to a simmer. Cover the pot with a lid and simmer for about 25 minutes, stirring occasionally. Remove the lid and allow the last bit of the liquid to cook out, stirring.
- Serve spiced lentils with crunchy taco shells, shredded lettuce, grated cheese, diced tomato, sour cream, pickled jalapeños, salsa, and any other classic toppings your heart may crave.
Crunchy Lentil Tacos
Ingredients
For the taco seasoning
- 1 tsp. ground cayenne
- ¼ cup chili powder
- ¼ cup sweet paprika
- 2 Tbs. smoked paprika
- 2 Tbs. dried oregano
- 2 Tbs. ground cumin
- 1 Tbs. garlic powder
- 1 Tbs. onion powder
- 1 tsp. black pepper
For the tacos
- Kosher salt
- 2 Tbs. olive oil
- 1 onion chopped finely
- 3 cloves of garlic minced
- 1 cup green or brown lentils rinsed
- 2 ½ cups chicken broth or vegetable broth, if you prefer
- 2 Tbs. taco seasoning
- 10–12 hard taco shells
- Favorite toppings freshly grated cheddar cheese, iceberg lettuce, sour cream, diced tomatoes, salsa, pickled jalapenos, etc.
Instructions
Instructions:
- First, measure all taco seasoning spices into a jar, seal with a lid, and shake well to combine. You’ll end up with approximately 1 cup of taco seasoning, which can be stored in your cupboard for later use.
- In a large, heavy saucepan, heat the oil over medium heat. Add the chopped onion and garlic; sauté until the onion softens and begins to turn golden, about 5 minutes. Stir in 2 Tbs. of the homemade taco seasoning and 1 tsp. of kosher salt, and cook for another 30 seconds.
- Add the lentils and chicken or vegetable broth to the pot and raise the heat to high. Bring to a boil and then lower to a simmer. Cover the pot with a lid and simmer for about 25 minutes, stirring occasionally. Remove the lid and allow the last bit of the liquid to cook out, stirring.
- Serve spiced lentils with crunchy taco shells, shredded lettuce, grated cheese, diced tomato, sour cream, pickled jalapeños, salsa, and any other classic toppings your heart may crave.
