YIELD: 5-10 tacos
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
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.
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.
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.
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.
Assemble tacos with lentils and slaw. Serve.