Beluga Lentil Tacos
with Quick Guacamole & Radish Jalapeño Slaw
- ⅔ cup beluga lentils
- 2 tsp ground cumin
- 2 tsp vegetable broth concentrate
- 2 radishes
- 1 jalapeño
- 1 avocado
- 1 lime
- 3 tbsp Follow Your Heart® Soy-Free Vegenaise®
- ½ tsp chipotle morita powder
- 6 corn tortillas
- 4 oz shredded red cabbage
- Salt and pepper*
- *Not Included
- For full ingredient list, see Nutrition
- Small saucepan
Preheat oven to 350°F. Rinse and sort the beluga lentils. In a small saucepan, combine the lentils, cumin, vegetable broth concentrate, and 1¼ cups 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.
Thinly slice the radishes. Thinly slice the jalapeño.
Halve the avocado, remove the pit, and scoop the flesh into a medium bowl. Halve the lime. Add half the lime juice and a pinch of salt and pepper to the avocado. Mash the quick guacamole well with a fork.
In a small bowl, combine the Vegenaise, as much of the chipotle morita powder as you’d like, and a pinch of salt. 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, remaining lime juice, red cabbage, and a pinch of salt. Toss radish jalapeño slaw.
Divide the quick guacamole between the warm tortillas, spreading it out a bit. Top each with about 2 tbsp beluga lentils. Layer on the radish jalapeño slaw and dollop with chipotle crema. Serve any remaining slaw on the side. Olé!