My Favorite Lentil Tacos

by Joanna

Remember my recent blog on Beans vs. Lentils?  I had a mentioned that would be sharing a recipe that used black lentils.  This is one of my favorites so get ready to live.  This recipe also uses turnip-like root called  jicama.  Remember Coach Sarah’s blog about jicama

Black Lentils
Ingredients for the base: 

·         3 C water

·         1 C black lentils (beluga), rinsed (check the bulk or organic section of your grocery store)

·         ½ tsp olive oil

·         ½ onion, chopped

·         2 cloves garlic, minced

·         8 oz mushrooms, chopped small

·         1 Tbsp soy sauce

·         2 Tbsp apple juice or cider

·         1 tsp toasted sesame oil, set aside


Bring the water to a boil in a medium saucepan over high heat and add the rinsed lentils.  Turn the heat to low and simmer for about 30 minutes, or until the lentils are tender.  Drain the water and set aside.  In a large skillet, heat olive oil over medium heat and add the onion.  Cook until the onion is translucent, about 3 minutes.  Add the mushrooms and cook until they have released their liquid, about another 3 minutes.  Add the soy sauce, stir and add the lentils.   When everything is mixed, add the garlic and apple juice.  Cook until most of the liquid has evaporated, about 2 minutes.   Turn off heat and stir in the toasted sesame oil.


Carrot-Jicama Slaw

Ingredients for the slaw:

·         ½ lbs jicama

·         1 small cucumber

·         1 carrot (or just save yourself the trouble and buy shredded carrots)

·         2 Tbsp rice vinegar

·         1 Tbsp lime juice

·         ¼ tsp salt


Cut the jiciama, cucumber, and carrots into matchsticks no more than 1 inch long.  Toss with the rest of the slaw ingredients and refrigerate before serving.


Sweet Fresh Herb Salsa

Ingredients for the salsa:

·         1 C torn fresh basil leaves

·         ½ C chopped cilantro leaves

·         ½ C sliced green onions

·         1 jalapeno, chopped

·         3 Tbsp rice vinegar

·         1 clove garlic, chopped

·         1 Tbsp orange juice

·         1 Tbsp lime juice

·         1 Tbsp olive oil


Throw everything in a blender and mince.


Bringing it all together

Warm tortilla shells and layer the lentils first, then the slaw, and finally the salsa.

This is honestly one of my favorite recipes.  Don’t be intimidated that there are a lot of steps – it’s worth it.  Try it out and let me know what you think!


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