collaboration, main dish, recipe

Lentil Tacos with Pickled Cabbage, Tahini Cream and Microgreens

I absolutely love tacos for a weeknight dinner. They’re not only delicious and have endless topping variations, but they’re pretty easy and require very little cooking time. Most of the work is actually done at the table by your guests, so you (the chef) just have to put out the toppings (phew!). For this recipe, the toppings I’ve selected are healthy, delicious, and packed full of nutrients.

For this particular recipe, I did red lentil tacos. I love red lentils because they cook the fastest (20 minutes), and they’re a great base for bold flavours. I paired the lentils with a tahini cream, which adds richness and a fantastic earthiness thanks to the lightly toasted sesame flavour, and pickled cabbage to brighten the whole dish and add a nice crunch. The micro-greens were, admittedly, an after-thought. But after giving them a try I loved the delicate flavour.

This recipe is a part of a blog collective called #CdnFoodCreatives where we pick themes and cook together! I’ve got some other fantastic weeknight dinners that are healthy andΒ  delicious listed below- be sure to check them out!

Lentil Tacos with Pickled Cabbage, Tahini Cream and Microgreens
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Ingredients

  • about 12 small corn-flour tortillas
  • 1/2 cup red cabbage, sliced very thinly
  • 3 tbsp apple cider vinegar
  • 1 tsp sugar
  • 1 and 1/2 cups red lentils, cooked
  • 1 garlic clove, finely chopped
  • 1/4 cup lightly roasted tahini (sesame paste)
  • 1/4 cup sour cream
  • salt and pepper
  • a handful of micro-greens (I used radish micro-greens)

Instructions

  1. Warm up the lentils in a small pot, while you make the rest of the toppings.
  2. To make the pickled cabbage, place the cabbage in a shallow bowl. In a small dish, mix together the vinegar and sugar until the crystals dissolve, then slowly sprinkle over the cabbage. It is best if you let it soak for about 20 minutes, stirring every so often.
  3. Meanwhile, to make the tahini cream, stir together the garlic, tahini and sour cream. If it is too thick, add a tablespoon of water or milk. Season with salt and pepper.
  4. Just before serving, warm up your tortillas by wrapping 6 at a time in aluminum foil and placing them in a 350 F oven to about 15 minutes.
  5. To assemble your tacos, place about 2 tbsp of the hot lentils on a tortilla and garnish with a few pieces of pickled cabbage, a spoonful of tahini cream and a pinch of micro-greens. Best enjoyed immediately.
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http://cocoabeanthevegetable.com/lentil-tacos/

#CdnFoodCreatives Creations!