Beluga Lentil Tacos
with Quick Guacamole & Radish Jalapeño Slaw
- ½ cup beluga lentils
- 1 tbsp ground cumin
- 4 tsp vegetable broth concentrate
- 2 red radishes
- 1 jalapeño
- 2 lime
- 1 avocado
- 3 tbsp Follow Your Heart® Soy-Free Vegenaise®
- ½ tsp chipotle morita powder
- 6 corn tortillas
- 4 oz shredded red cabbage
- 1 tsp olive oil*
- Salt and pepper*
- *Not included
- For full ingredient list, see Nutrition
- Medium saucepan with lid
Preheat oven to 350°F. Rinse and sort the beluga lentils. Add beluga lentils, cumin, vegetable broth concentrate, and 1¼ cups water to a medium saucepan. Bring to a boil, cover, reduce heat to low, and simmer until lentils are tender and water has been absorbed, 20 to 25 minutes.
Trim and thinly slice the red radishes. Thinly slice the jalapeño.
Add sliced red radish, a few slices of jalapeño, remaining lime juice, red cabbage, 1 tsp olive oil, and ⅛ tsp salt to a medium bowl. Toss the radish jalapeño slaw.
Halve and juice 1 ½ lime cut the remaining lime into wedges. Halve the avocado, remove the pit, and scoop the flesh into a medium bowl. Add just half the lime juice and a pinch of salt and pepper. Mash the quick guacamole with a fork.
Add the Vegenaise, chipotle morita powder, and a pinch of salt to a small bowl. Mix the chipotle crema.
Wrap the corn tortillas in foil and warm in the oven for 4 to 5 minutes. Top warm corn tortillas with quick guacamole. Add cooked beluga lentils and radish jalapeño slaw. Dollop with chipotle crema. Serve any remaining radish jalapeño slaw on the side. Tuck in!