Lentil Tacos w/Carrot-Jicama Slaw

These lentil tacos are so simple.  What takes the most time is prepping all the vegetables, and after that, it’s a cinch. It took about 45 minutes to make, start to finish, which is a bit long for a weeknight meal, but it was definitely worth the wait. I got the recipe from vegan cookbook, Thug Kitchen – which I’m putting out there, is not for the faint of heart.  If it were a CD, it would definitely have the label for “Parent Advisory Lyrics.”  That said, if you can look past the word choices in the recipe descriptions and look at the recipes, they are pretty great. I actually can’t believe how little of what I made is left – that’s how much everyone liked it!  I suggest prepping the vegetables ahead of time, to make cooking this recipe even easier.  We enjoyed without the salsa the author suggested, and I’m sure that makes these tacos even better.  Even your meat-loving friends will love these!

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Lentil Tacos with Carrot-Jicama Slaw

adapted from Thug Kitchen

makes 6-8 tacos, or more if using mini tortillas

INGREDIENTS

3 cups water

1 cup black beluga lentils

1/2 tsp olive oil

1/2 sweet onion, finely chopped

8 oz. mushrooms, cut into bite sized pieces

1 tbsp coconut aminos (or soy sauce or tamari)

3 garlic cloves minced

2 tbsp apple juice (the unfiltered kind)

1 tsp sesame oil

1/2 lb jicama, cut into small matchstick pieces

1 carrot, cut into small matchstick pieces

1 cucumber, peeled and cut into small matchstick pieces

2 tbsp apple cider vinegar

1 tbsp lime juice

pinch of sea salt

Your favorite corn tortillas

DIRECTIONS

  1. Cook the lentils with the water until boiling.  Once boiling, simmer for 30 minutes or until lentils are tender, but not mushy.  Drain extra water.
  2. In a large pan, heat olive oil and add onions.  Cook until translucent.  Add mushrooms and cook another 3-5 minutes.  Add coconut aminos and lentils and stir.  Add garlic and apple juice, stir and cook for a few more minutes.  Turn off heat and add sesame oil. Stir in to combine.
  3. In a medium sized bowl, combine the jicama, carrots, and cucumber.  Mix in apple cider vinegar and lime juice. Salt to taste.
  4. Assemble tacos and enjoy!

 

 

 

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