Beluga Lentil Taco

Preheat oven to 350°F. Rinse and sort the beluga lentils. In a small saucepan, combine the lentils, cumin, broth, and ⅔ cup water. Bring to a boil and reduce heat to low. Cook, covered, until the lentils are tender and water has been absorbed, about 20 to 25 minutes. Drain any remaining water.

Thinly slice the radishes. Thinly slice the jalapeño.

Halve the avocado, remove the pit, and scoop the flesh into a medium bowl. Add the juice from just half the the lime, and a pinch of salt and pepper. Mash the quick guacamole well with a fork.

In a small bowl, combine the Vegenaise, 1 tsp water, a pinch of salt, and as much of the chipotle morita spice as you’d like. Mix chipotle crema well to combine.

Wrap the corn tortillas in foil and warm them in the oven for about 5 minutes. In a medium bowl, combine the sliced radishes, sliced jalapeño, red cabbage, juice from the remaining lime half, and a pinch of salt. Toss radish jalapeño slaw to combine.

Divide the quick guacamole between the warm tortillas, spreading it out a bit. Then top each tortilla with about 2 tbsp of the beluga lentils. Layer on the radish jalapeño slaw and drizzle with chipotle crema.