YIELD: 12 tacos
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
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.
While the lentils are cooking, start preparing the radish slaw.
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.
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.
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.
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: