Lentil Soft Tacos
- 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
- 1 packet True Lemon powder
- 2 soft taco size tortillas
- 1 oz queso fresco cheese
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.
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.
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.