Lentil Tacos with Creamy Radish Slaw

YIELD: 5-10 tacos


Taco Ingredients​​

  • 1 cup dry brown lentils

  • 2 cups water

  • ½ tsp salt

  • 1 Tbsp oil

  • 1 chipotle pepper in adobo sauce, de-seeded (optional), finely chopped

  • 1 tsp adobo sauce

  • ½ tsp cumin

  • 10 corn tortillas (may us 1 or 2 tortillas per taco)

Creamy Radish Slaw Ingredients​

  • 3 Tbsp sour cream or Greek yogurt

  • 1 tsp sugar, maple syrup, or honey

  • ½ lime, juiced

  • ½ cup radishes, thinly sliced into half moons

  • ½ jalapeño, de-seeded (optional), thinly sliced into half moons

  • 1 green onion, minced

  • 1/8 cup cilantro, minced


  1. In a pot on high heat, add water and salt. Bring water to a boil and add dry lentils. Cover pot with a lid, reduce heat to low, and simmer for 15-20 minutes.

  2. While the lentils are cooking start preparing the radish slaw. In a bowl mix sour cream, sugar, and lime juice. Add radishes, jalapeño, green onion, and cilantro. Mix until slaw is evenly coated with sour cream and set aside for later.

  3. Heat a skillet on medium high, cook tortillas for 20-30 seconds on each side. Place cooked tortillas on a plate and cover with a towel to keep warm.

  4. Once the lentils are cooked, bring heat to medium. Add oil, chipotle pepper, adobo sauce, and cumin. Stir for 1-2 minutes and remove from heat.

  5. Assemble tacos with lentils and slaw. Serve.

Lentil Tacos with Creamy Radish Slaw
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