Don't let anyone tell you that lentils aren't a taco filling. Anything can be a taco filling with the right attitude. Attitude, of course, meaning how much flavor you can pump into it. In this case, it's a lot.
Inspiration: Thug Kitchen
Ingredients
Lentils
3 cups water
1 cup blank lentils, rinsed
1/2 tsp olive oil
1 onion, chopped
8 oz cremini mushrooms, cut into bite-sized pieces
1 tbsp soy sauce or tamari
3 cloves garlic, minced
2 tbsp real apple juice
1 tsp toasted sesame oil
Carrot-Jicama Slaw
1/2 pound jicama
1 small cucumber
1 carrot
2 tbsp rice vinegar
1 tbsp lime juice
1/4 tsp salt
Sweet Heat Salsa
1 cup torn basil leaves
1/2 cup chopped cilantro
1/2 cup sliced green onions
1 jalapeno, minced
1 clove garlic, minced
3 tbsp rice vinegar
1 tbsp orange juice
1 tbsp lime juice
1 tbsp olive oil
Preparation
Combine all salsa ingredients in a food processor and blend until smooth. Set aside.
For lentils, bring water to a boil in a medium saucepan over high and add lentils. Turn heat to low and simmer until tender, about 30 minutes. Drain excess water and set aside.
In a large wok or skillet, heat the oil over medium heat and add the onion. Cook until it becomes translucent, about 3 minutes. Add the mushrooms and cook until they release some of their liquid, about 3 minutes, Add the soy sauce, stir, and then add the lentils. Mix, then add the garlic and apple juice. Cook until most of the liquid has evaporated, about 2 minutes. Turn off the heat and stir in the toasted sesame oil.
Cut the jicama, cucumber, and carrot into matchsticks no more than 1 inch long. Toss with the rest of the slaw ingredients.
To make the tacos, warm the tortillas and fill with lentil mix, jicama slaw, and salsa. Can also add shredded lettuce or cabbage to tortillas as well.
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