What's better than Taco Tuesday? A second night of tacos later in the week. Enter these easy Lentil Tacos with Cilantro Crema. One pot, one blender, and some chopping and you have dinner made, easy as one, two, three. I love the texture of the lentils which seem a bit "meaty" in the taco. The Cilantro Crema is everything.
Here's the recipe.
Lentil Tacos with Cilantro Crema
Taco Ingredients
1 1/2 cups green or brown lentils
2 tablespoons avocado oil
2 tablespoons cumin
1 1/2 tablespoons garlic salt
2 teaspoons chili powder
Mixed greens
Guacamole
Flour tortillas
Cilantro, for garnishing
Cilantro Crema Ingredients
1 cup raw cashews, soaked in water overnight or for at least 30 minutes and drained
1/2 cup water
1/4 cup lime juice
1/2 teaspoon salt
2 large handfuls fresh cilantro
Method
In a large pot, bring the lentils and 6 cups of water to a boil. Cover and continue boiling for about 15 minutes, checking frequently for doneness. Drain the lentils and return them to the pot. Add the avocado oil, cumin, garlic salt, and chili powder. Stir to combine.
While the lentils cook, place the cashews, water, lime juice, salt, and cilantro in a blender. Blend until fully combined and creamy. The crema should be the consistency of sour cream.
Heat the tortillas and then layer in the lentils, a handful of lettuce, a scoop of guacamole, and finish with crema and cilantro.
Enjoy!
Here's the recipe.
Lentil Tacos with Cilantro Crema
Taco Ingredients
1 1/2 cups green or brown lentils
2 tablespoons avocado oil
2 tablespoons cumin
1 1/2 tablespoons garlic salt
2 teaspoons chili powder
Mixed greens
Guacamole
Flour tortillas
Cilantro, for garnishing
Cilantro Crema Ingredients
1 cup raw cashews, soaked in water overnight or for at least 30 minutes and drained
1/2 cup water
1/4 cup lime juice
1/2 teaspoon salt
2 large handfuls fresh cilantro
Method
In a large pot, bring the lentils and 6 cups of water to a boil. Cover and continue boiling for about 15 minutes, checking frequently for doneness. Drain the lentils and return them to the pot. Add the avocado oil, cumin, garlic salt, and chili powder. Stir to combine.
While the lentils cook, place the cashews, water, lime juice, salt, and cilantro in a blender. Blend until fully combined and creamy. The crema should be the consistency of sour cream.
Heat the tortillas and then layer in the lentils, a handful of lettuce, a scoop of guacamole, and finish with crema and cilantro.
Enjoy!
