Lentil Soft Tacos
Ingredients:
- ½ cup instant rice
- ¼ cup cooked and dehydrated lentils
- 1 Tbsp diced dried bell peppers
- 1 Tbsp diced sun-dried tomatoes
- 1 Tbsp dried onion
- 1 tsp tomato powder
- Pinch sugar
- Pinch salt
- Pinch granulated garlic
Also take:
- 1 packet True Lemon powder
- 2 soft taco size tortillas
- 1 oz queso fresco cheese
Directions:
At home pack the instant rice in a pint freezer bag. Pack the remaining ingredients through garlic powder in a second pint freezer bag. Tuck in with the tortillas (wrapped in a sandwich bag or in plastic wrap). See notes below on the cheese.
FBC method:
Bring 1 cup water to a boil. Add ½ cup water to the rice bag, stir and seal tightly. Add ½ cup water to the lentil bag, stir well and seal tightly. Put both bags into a cozy for 15 minutes.
Crumble or dice the cheese, and top the tortillas with the fillings, sprinkle the cheese on and fold over.
Serves 1.
Notes:
True Lemon is found in most grocery stores, often with the sweeteners.
Find all the dried items online at Harmony House Foods:
On the cheese: Queso Fresco can be found in most grocery stores, usually near the packaged sliced and shredded cheese. It comes in a wheel and crumbles easily. Use it for the first night out, if going on an extended trip you can carry cheddar or jack cheese, which carries better. For a vegan version of this recipe leave the cheese out.