Beluga Lentil Taco with Quick Guacamole and Pea Shoot Slaw

Beluga Lentil Tacos

with Quick Guacamole and Pea Shoot Slaw

GET RECIPES DELIVERED
dinner

Beluga lentils are the star of this dish, with supporting roles played by tasty quick guacamole, chipotle crema, and a crisp, refreshing pea shoot slaw. You’ll layer these tangy ingredients, starting with the guacamole which will hold your delicious tacos together.

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SERVINGS
2
PREP & COOK TIME
30 min
CALORIES
690
FAT
32g
CARBOHYDRATES
90g
PROTEIN
19g

MAIN INGREDIENTS

  1. ⅓ cup beluga lentils
  2. 1 tsp cumin
  3. 1 packet vegetable broth concentrate
  4. 2 radish
  5. 1 jalapeño
  6. 1 lime
  7. Pea shoots
  8. 1 avocado
  9. 3 tbsp Follow Your Heart Vegenaise
  10. ½ tsp chipotle paste
  11. 6 corn tortillas
  12. Salt*
  13. *Not included
Allergens: N/A

TOOLS

  • Small saucepan

INSTRUCTIONS

1
Cook the lentils
Preheat oven to 350°F. Combine the beluga lentils, cumin, vegetable broth concentrate, and ⅔ cup water in a small saucepan. Bring to a boil, cover, and reduce heat to low. Simmer until the lentils are tender and the water is absorbed, about 20 to 25 minutes.
2
Prepare the vegetables
Thinly slice the radish. Thinly slice the jalapeño.
3
Mash the guacamole
Halve the avocado and remove the pit. Scoop the flesh from the skin, and add to a medium bowl. Add the juice from half the the lime, and a pinch of salt and pepper. Mash the quick guacamole well with fork.
4
Mix the chipotle crema
In a small bowl, combine the Vegenaise, 1 tsp water, and as much of the chipotle paste as you’d like. Mix the chipotle crema well and season with salt.
5
Finishing touches
Wrap the corn tortillas in foil or a dish towel and warm them in the oven, about 5 minutes. In a medium bowl, combine the pea shoots, sliced radish, and as much of the jalapeño as you’d like. Add the juice from the remaining lime half and a pinch of salt. Gently toss the pea shoot slaw to combine.
6
Serve
To build your tacos, divide the quick guacamole between the tortillas and spread it out a bit. Top each with about 2 tbsp of the beluga lentils (the guac will help them stick!), then layer on the pea shoot slaw. Drizzle with chipotle crema.