Beluga Lentil Tacos

Preheat oven to 350°F. Rinse and sort the beluga lentils. Add lentils, cumin, vegetable broth concentrate, and 1¼ cups (2½ cups) water to a medium saucepan. Bring to a boil, cover, reduce heat to low, and simmer until lentils are tender and water is absorbed, 20 to 25 minutes. TIPS: The oven will be used to warm the tortillas. If you have a toaster oven or microwave, you can use that instead. To “sort” means to look for and discard any naturally occurring debris or stones.

Trim and thinly slice the radishes. Thinly slice the jalapeño(s). TIP: If you’re sensitive to spice, deseed the jalapeño before slicing.

Halve and juice 1 lime (2 limes) and cut the remaining lime(s) into wedges. Halve the avocado(s), remove the pit(s), and scoop the flesh into a medium bowl. Add just half the lime juice and a pinch of salt and pepper to the bowl, and mash the quick guacamole with a fork.

Add sliced radish, just a few jalapeño slices, remaining lime juice, red cabbage, 1 tsp olive oil, and ⅛ tsp salt to a medium bowl. Toss the radish jalapeño slaw.

Add Vegenaise, chipotle morita powder, and a pinch of salt to a small bowl. Mix the chipotle crema. TIP: If you’re sensitive to spice, omit or use less chipotle morita powder.

Wrap tortillas in foil and warm in the oven for 4 to 5 minutes. Top warm tortillas with quick guacamole, lentils, and radish jalapeño slaw. Dollop the beluga lentil tacos with chipotle crema and serve with lime wedges and any remaining radish jalapeño slaw. Tuck in!