Lentil Tacos with Creamy Radish Slaw


YIELD: 12 tacos


INGREDIENTS


Taco Ingredients​​

  • 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


DIRECTIONS

  1. 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.

  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. Add oil, chipotle pepper with adobo sauce, cumin, and garlic, stir for 3 mins and take off the stove.

  6. Assemble your tacos (may use 1 or 2 tortillas per taco) with lentils and slaw. Serve.



Lentil Tacos with Creamy Radish Slaw
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