๐—ฉ๐—ฒ๐—ด๐—ฎ๐—ป ๐—ง๐—ฎ๐—ฐ๐—ผ๐˜€

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๐—ฉ๐—ฒ๐—ด๐—ฎ๐—ป ๐—ง๐—ฎ๐—ฐ๐—ผ๐˜€

These are incredible.

๐—œ๐—ก๐—š๐—ฅ๐—˜๐——๐—œ๐—˜๐—ก๐—ง๐—ฆ

๐—™๐—ข๐—ฅ ๐—Ÿ๐—˜๐—ก๐—ง๐—œ๐—Ÿ ๐—™๐—œ๐—Ÿ๐—Ÿ๐—œ๐—ก๐—š:
๐Ÿ…2 1/2 c. cooked green lentils (from about 1 cup dried)
๐Ÿ…1 tbsp. extra-virgin olive oil
๐Ÿ…1/2 yellow onion, finely chopped
๐Ÿ…2 garlic cloves, minced
๐Ÿ…3 tbsp. tomato paste
๐Ÿ…1 chipotle pepper in adobo sauce
๐Ÿ…1 tsp. ground cumin
๐Ÿ…1/2 tsp. ground coriander
๐Ÿ…Kosher salt

๐—™๐—ข๐—ฅ ๐—–๐—ฅ๐—˜๐—”๐— ๐—ฌ ๐—”๐—ฉ๐—ข๐—–๐—”๐——๐—ข ๐—ฆ๐—”๐—จ๐—–๐—˜:
๐Ÿฅ‘1/2 avocado
๐Ÿฅ‘Juice of 1 lime
๐Ÿฅ‘1 tbsp. extra-virgin olive oil
๐Ÿฅ‘1/4 c. fresh cilantro leaves and tender stems
๐Ÿฅ‘1 garlic clove, minced
๐Ÿฅ‘1/2 tsp. kosher salt

๐—™๐—ข๐—ฅ ๐—ฆ๐—˜๐—ฅ๐—ฉ๐—œ๐—ก๐—š:
๐ŸŒฝ8 corn tortillas, warmed
๐ŸŒฝPickled red onions
๐ŸŒฝCilantro leaves, for serving

๐——๐—œ๐—ฅ๐—˜๐—–๐—ง๐—œ๐—ข๐—ก๐—ฆ
๐ŸŒฎMake creamy avocado sauce: combine all ingredients in a blender or food processor, and add 2/3 cups cold water. Blend until smooth.

๐ŸŒฎMake lentil filling: In a large skillet over medium heat, heat oil. Add onion and cook until soft, 6 minutes. Add garlic and cook until fragrant, 1 minute more.

๐ŸŒฎAdd tomato paste and chipotle pepper, and cook, mashing pepper with a wooden spoon, until tomato paste has darkened slightly, 2 minutes. Add cumin and coriander and season with salt.

๐ŸŒฎAdd lentils and ยผ cup cold water. Stir to combine, then cook, stirring and mashing some of the lentils occasionally, until lentils are heated through and partially mashed, and no liquid remains, about 5 minutes. Add more water a tablespoon at a time if skillet becomes dry.

๐ŸŒฎAssemble tacos: fill each tortilla with a big spoonful of lentil mixture, a drizzle of sauce, red onions, and jalapeรฑo.

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