Everyone is a sucker for Taco Tuesday. Usually, Taco Tuesday means finding the closest place that serves 99 cent tacos and enjoying a nice five minutes of scarfing down as many tacos as you can. But this Tuesday, make your own batch of black lentil tacos, complete with a microgreens and avocado topping. They’re easy, vegetarian, filling, and probably healthier (and tastier) than the normal stuff you’ve been making for dinner. Trust me, you’ll be snapchatting them all Tuesday long… and all Wednesday, when you decide to make them again.
- Prep Time:10 minutes
- Cook Time:20 minutes
- Total Time:30 minutes
- 1/4 cup dried black lentils
- 1 cup vegetable broth
- 1 lime
- 1/4 teaspoon cumin
- 1/4 teaspoon coriander
- 1/8 teaspoon salt
- 1 cup microgreens
- 1/2 avocado
- Minced chipotle in adobo sauce (super spicy, so use more or less depending on desired spice level)
- Minced cilantro (optional)
- Feta cheese (optional)
- Olive oil
- Corn tortillas
Put lentils, vegetable broth, about two wedges of lime juice, minced chipotle, cumin, coriander and salt into saucepan.
#SpoonTip: These lentils are super easy to save and reheat for later.
Bring mixture to a boil and reduce to a simmer. Cook for about 20 minutes, or until lentils are soft.
Dice avocado into small cubes. In a small bowl, combine avocado and microgreens. Add lime juice, honey, and olive oil until avocado and microgreens are coated.
Spoon lentils over corn tortillas.
Top lentils with microgreen mixture.
Sprinkle feta cheese, cilantro and lime juice over tacos to taste.