You may also like
Categories:Viewed: 53 - Published at: 4 years ago
Ingredients
- For the filling:
- 1 cup cooked lentils
- 2 1/2 cups chopped mushrooms (I used a mix of farmers market shiitake and button 'shrooms)
- 2 garlic cloves, finely grated
- 1 1/2 teaspoons cumin
- 1 pinch smoked paprika
- For the sauce and assembly:
- 1 1/2 tablespoons lemon juice
- 1/4 cup tahini
- 2 teaspoons olive oil
- 1 individual container Greek yogurt (6 ounces)
- 2 big handfuls of arugula
- 6 tortillas
Method
- Heat 2 tablespoons of olive oil in a large pan over medium-high heat. Add the mushrooms and cook until well browned and fragrant, stirring occasionally, about 8 minutes. Season with salt and pepper.
- While the mushrooms cook, make the sauce. Combine the lemon juice, tahini, yogurt, and olive oil and stir to combine. Season with salt and pepper. For a thinner sauce, add a drizzle of water until you have reached your desired consistency. I liked it a little thicker. This will make more than enough for your tacos, but it's the easiest to assemble with one personal cup of yogurt as the base; put the leftovers in a small container and bring it to work tomorrow with carrots and sliced bell peppers. BAM, snacks.
- Remove the mushrooms from pan and set aside. Add 2 tablespoons of olive oil to the same pan and place over low heat. Add the cooked lentils, garlic, cumin, paprika, and a pinch of salt and pepper. Cook, stirring frequently, about 2 minutes, until the lentils are heated through. Add the browned mushrooms back to the pan and stir to combine.
- TACOS, ASSEMBLE! For each one, you need: a warmed tortilla (or convenient other vessel, like pita), a small spread of yogurt sauce, a few spoonfuls of the mushroom and lentil mixture, a pile of arugula, and then a real dollop of sauce. Fin.
