Recipe
Servings and Ingredients
Quantity | Ingredient | Add |
---|---|---|
3 c. water | ||
1 c. lentils | ||
½ tsp. olive oil | ||
½ onion, finely chopped | ||
8 oz. sliced mushrooms | ||
1 tbsp. soy sauce | ||
3 cloves garlic, minced | ||
1 tsp. toasted sesame oil | ||
½ jicama, peeled | ||
1 carrot, peeled | ||
1 small cucumber | ||
1 tbsp. lime juice | ||
2 tbsp. rice vinegar | ||
¼ tsp. salt | ||
24 corn tortillas | ||
Favorite salsa of choice or herb salsa recipe |
Directions
- Bring water to boil in a medium saucepan. Add lentils and cook according to package instructions. Drain water and set aside.
- In a wok or fry pan, heat oil over medium heat. Add onion and saute until translucent, stirring often. Add mushrooms and cook for an additional 3 minutes.
- Add soy sauce, lentils and garlic. Stir until well combined and continue cooking until most of the liquid is absorbed (about 2 minutes). Remove from heat and add sesame oil; mix well.
- To make the slaw: cut jicama, carrot and cucumber into matchstick pieces and place in a bowl. Toss vegetables with lime juice, vinegar and salt.
- To assemble tacos: warm tortilla and add lentil mixture slaw and top with salsa. Enjoy!
- *Herb Salsa: In a food processor or blender, combine 1 cup basil leaves, 1/2 cup chopped cilantro, 1 diced jalapeno, 1 clove garlic, 1 tbsp olive oil, 3 tbsp rice vinegar, and 1 tbsp lime juice. Pulse until smooth.
Nutrition facts
Servings
170 Calories per serving
Amounts Per Serving
- Total Fat: 3g
- Sodium: 141mg
- Total Carbohydrates: 32g
- Protein: 6g
Daily Values
0%
Vitamin A 11%
0%
Vitamin C 12%
0%
Iron 11%
Recipe Source:
Waukee Dietitian, Erin Good | Recipe Modified from Thug Kitchen