1 cup dry lentils
1 1/2 cups vegetable broth
1 Tbsp avocado oil or grapeseed oil
4/6 small baby bella mushrooms
1 small onion
1 Tbsp chili powder
2 tsp cumin
1 tsp dried oregano
5-6 organic corn taco shells (or substitute lettuce wraps)
1-2 Tbsp Barefood'n Happy Cheezy POWder seasoning
In a saucepan, combine lentils and broth and bring to a boil. Cover and reduce heat to slow simmer. Cook 20-30 minutes until tender, stirring occasionally. Add extra broth or water if it boils dry and lentils are not yet tender.
In the meantime, heat oil in a skillet. Finely chop the onion (a food processor or a slap-chop work great for this) and add to the skillet. Finely chop the mushrooms and add those to the onions. Cook until soft and remove from heat. Add in the chili powder, cumin, and oregano and stir to combine.
When the lentils are tender, combine ingredients into the taco shells. Top with Barefood'n Happy Cheezy POWder seasoning and other toppings you prefer.