Lentil Tacos and Cilantro Lime Cream
Try these out for taco Tuesday! These crispy vegan tacos are a combination of TASTY lentil taco meat rolled in a crispy corn tortilla.
Recipe by: Dani Bowen
Details
Serves: 6
Prep Time: 15 minutes
Ready In: 40 minutes
Materials
Medium pot
Large skillet
Ingredients
Tortillas (corn or flour)
1 1/2 cups lentils
1 lime
3 cloves garlic
2-3 stalks celery
1/2 bunch cilantro
4 oz sour cream or plain yogurt
2 tbsp taco seasoning
Olive oil
Salt and pepper
Instructions
Read through the entire recipe before getting started. Wash and dry all produce.
Preheat oven to 400ºF.
Rough chop cilantro. Mince or grate garlic. Small dice onion. Dice celery stalks.
Cook lentils: In a medium saucepan, place lentils and 6 cups water and bring to a boil. Cover, reduce the heat, and simmer, stirring occasionally, for 17 to 20 minutes or until tender but not mushy. Remove from pot and drain any excess water. Do not wash pot.
Add 1 Tbsp. oil to previously used cup. Add onion, celery, and garlic and sauté for until softened. Add lentils, taco seasoning, salt, pepper and a few Tbsp. of water to incorporate. Cook stirring occasionally for a few minutes until lentils are seasoned and aromatics are softened. Add half of the cilantro and toss to incorporate.
Drizzle the bottom of a baking sheet with olive oil. Warm the tortillas in microwave for 30-60 seconds, just to get them pliable. Spread the lentil mix in the center and roll up. Place seam side down on baking sheet and repeat with remaining tortillas. Bake for 8 min, flip and bake for another 5 min.
Meanwhile, prepare cilantro sour cream: Place sour cream, lime juice, remaining cilantro and a pinch of salt and pepper in a food processor or blender. Mix until incorporated (or simply mix together!) Serve with tacos and pickled radishes!
