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Lentil Tacos with Creamy Radish Slaw

YIELD: 12 tacos


Taco Ingredients​​

  • 1 ½ cup dry brown lentils

  • 3 cups water + ½ cup (optional)

  • 1 teaspoon salt

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

  • 1-2 Tablespoon oil

  • 2 teaspoons cumin

  • 2 garlic cloves, minced OR 1 teaspoon garlic powder

  • 15 corn tortillas

Creamy Radish Slaw Ingredients​

  • ½ cup sour cream or Greek yogurt

  • 2 teaspoons sugar, maple syrup, or honey

  • 1 lime, juiced

  • 1 ½ cup radishes, thinly sliced into half-moons

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

  • 4 green onions, minced

  • ½ cup cilantro, minced


  1. In a medium pot on high heat, add water, salt, and lentils. Cover pot with a lid, bring water to a boil, reduce heat to medium-low to low, and simmer for 15-20 minutes. Add ½ cup water if lentils are slightly tough and simmer for 3-4 minutes more.

  2. While the lentils are cooking, start preparing the radish slaw.

  3. In a medium 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 a slide for later.

  4. Heat a skillet on medium-high, cook tortillas for 20-30 seconds, or until lightly browned on each side. Place cooked tortillas on a plate and cover them with a clean kitchen towel to keep warm.

  5. Once the lentils are cooked, bring heat up to medium. Push lentils to one side of the pot or make a small well in the middle. Add oil, chipotle pepper with adobo sauce, cumin, and garlic, and sauté until garlic is fragrant. Stir lentils and spices together for 1-2 mins and take off the stove.

  6. Assemble your tacos* with lentils and slaw. Serve.

*You may use 1 or 2 tortillas for each taco (in case a tortilla breaks)

Watch our short video breaking down the recipe:

Lentil Tacos with Creamy Radish Slaw
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