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Curried Lentil Tacos with Sweet Mango Slaw & Apple Cilantro Salsa
2 Serving Dinner

Curried Lentil Tacos

with Sweet Mango Slaw & Apple Cilantro Salsa

Tags: High-Protein Nut-Free Chef's Choice
SERVINGS
PREP & COOK TIME
30 min
CALORIES
810
FAT
25g
CARBOHYDRATES
128g
PROTEIN
29g

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INGREDIENTS

  1. ¼ cup brown basmati rice
  2. 2 garlic cloves, sliced
  3. 1 tbsp garam masala (divided)
  4. ½ cup beluga lentils, rinsed and sorted
  5. 2 tsp brown mustard seeds
  6. 1 apple, cut into matchsticks
  7. 1 lime, zested and juiced
  8. ½ oz fresh cilantro, tender leaves and stems roughly chopped (divided)
  9. 4 oz shredded green cabbage
  10. 2 oz mango chutney (divided)
  11. 6 corn tortillas
  12. ¼ cup Follow Your Heart® Soy-Free Vegenaise®
  13. Salt and pepper*
  14. 2 tbsp + 1 tsp vegetable oil*
  15. *Not included
  16. For full ingredient list, see Nutrition.
Allergens: wheat, soy
Tools: Large nonstick skillet, Medium saucepan, Small saucepan
SERVINGS
PREP & COOK TIME
30 min
CALORIES
810
FAT
25g
CARBOHYDRATES
128g
PROTEIN
29g

Get Recipes Delivered

INSTRUCTIONS

1
Cook the rice

Add the basmati rice, 1 cup water, and a pinch of salt to a small saucepan over high heat. Bring to a boil, cover, reduce heat to low, and cook until the grains are tender and water is absorbed, 35 to 40 minutes.

2
Cook the lentils

Add garlic, just half the garam masala, 1 tsp salt, and 1 tbsp vegetable oil to a medium saucepan over medium heat. Cook until fragrant, 1 to 2 minutes. Add lentils and 1¼ cups water. Bring to a boil, cover, reduce heat to low, and simmer until lentils are tender and water is absorbed, 20 to 25 minutes.

3
Make the salsa and slaw

Add mustard seeds to a large nonstick skillet over medium heat. Toast until fragrant, 1 to 2 minutes. Add the mustard seeds, apple, lime zest, just half the cilantro, and a pinch of salt to a medium bowl and toss the apple cilantro salsa. To another medium bowl, add cabbage, lime juice, just half the mango chutney, a pinch of salt, and 1 tsp vegetable oil and toss the sweet mango slaw. TIP: You will use this skillet again in the next step.

4
Fry the tortillas

Add remaining garam masala, a pinch of salt, and 1 tbsp vegetable oil to a small bowl and stir. Brush garam masala oil on one side of each tortilla. Heat the large nonstick skillet over medium-high heat and place tortillas oiled side down. Fry until golden brown, 1 to 2 minutes.

5
Make the cilantro cream

Add Vegenaise, remaining cilantro, 1 tsp water, and a pinch of salt to a small bowl. Stir to combine.

6
Serve

Add rice to the lentils and stir. Divide tortillas between plates. Top with lentils, sweet mango slaw, and apple cilantro salsa. Drizzle with remaining mango chutney and cilantro cream. Enjoy!

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