Lentil Tacos With Carrot-Jicama Slaw

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A little sweet and a little savory.Serve them up with a side of the Creamy Peanut Slaw and blow your taste buds back.

Makes 6 to 8 Tacos

INGREDIENTS

LENTILS

  • 3 cups water 
  • 1 cup black lentils, rinsed
  • 1/2 teaspoon olive oil
  • 1/2 onion, chopped
  • 8 ounces mushrooms, cut into bite-size pieces
  • 1 tablespoon soy sauce or tamari
  • 2or 3 cloves garlic, minced
  • 2 tablespoons apple juice
  • 1 teaspoon toasted sesame oil


 CARROT-JICAMA SLAW

  • 1/2 pound jicama
  • 1 small cucumber
  • 1 carrot
  • 2 tablespoons rice vinegar
  • 1 tablespoon lime juice
  • 1/4 teaspoon salt
  • sweet Fresh Herb Salsa

METHOD

1- For the lentils = Bring the water to boil in a medium saucepot over high heat and add the lentils. Turn the heat to low and simmer until tender, about 30 minutes. Drain the excess water and set aside.

2- In a large wok or skillet, heat the oil over medium heat and add the onion.cook until the onion 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 up and 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.

3- Now, the slaw. Cut the jimaca, cucumber, and carrot into matchsticks no more than 1 inch long. Toss with the rest of the slaw ingredients and refrigerate before you serve it up.

4- To make the tacos, warm the tortillas and fill them with the lentil mix, some shredded cabbage or lettuce, the jicama slaw, and top with that herb salsa.




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