Posted by: jakinnan | January 8, 2013

Lentil Soft Tacos

lentil soft taco


1⁄2 c instant rice
1⁄4 c cooked and dehydrated lentils
1 T diced dried bell peppers
1 T diced sun-dried tomatoes
1 T diced dried onions
1 t tomato powder
1⁄8 t sugar
1⁄8 t salt
1⁄8 t garlic powder
1 pkt true lemon powder
2   soft taco size tortillas
1 oz queso fresco cheese
1 c water


True Lemon is found in most grocery stores, often with the sweeteners.

Find all the dried items online at

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 and substitute a lemon juice packet for the True Lemon (which contains lactose).


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 1/2 cup water to the rice bag, stir and seal tightly. Add 1/2 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

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