YIELD: 12 tacos
2 cup dry brown lentils
4 cups water
1 tsp salt
2 chipotle peppers in adobo sauce, seeded (optional), finely chopped, keep sauce
1-2 Tbsp oil
1 tsp cumin
1 small garlic clove, minced OR ½ tsp garlic powder
12-24 corn tortillas (may use 1 or 2 tortillas per taco)
Creamy Radish Slaw Ingredients
1/3 – ½ cup sour cream or Greek yogurt
2 tsp sugar, maple syrup, or honey
1 lime, juiced
1 ½ cup radishes, thinly sliced into half moons
1 jalapeno, seeded (optional), thinly sliced into half moons
2 green onion, minced
¼ cup cilantro, minced
In a medium pot on high heat, add water and salt. Bring water to a boil and add lentils. Cover with a lid, reduce heat to medium-low and simmer for 15-20 minutes.
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. Add oil, chipotle pepper with adobo sauce, cumin, and garlic, stir for 3 mins and take off the stove.
Assemble your tacos (may use 1 or 2 tortillas per taco) with lentils and slaw. Serve.