Spiced Lentil Tacos
with Mojo Rojo & Avocado-Orange Salsa
These cumin-spiced lentil and carrot tacos are topped with a refreshing avocado-orange salsa. Lentils are a great source of iron. Combining them with Vitamin C-containing foods (like oranges), helps the body absorb iron more readily.
INGREDIENTS
- 1 yellow onion, peeled, half diced, half reserved for your own use
- 1 carrot, peeled and grated
- 3 garlic cloves, peeled and minced
- 2 tsp cumin seeds (divided)
- 3/4 cup red lentils, rinsed and sorted
- 6 tbsp mojo rojo sauce
- 1 avocado, halved, peeled, and diced
- 2 Valencia oranges, peeled and chopped
- 1 tsp crushed Aleppo pepper (divided)
- 6 yellow corn tortillas
- 0.25 oz cilantro, leaves and tender stems chopped
- 3 tbsp + 1 tsp olive oil*
- Salt*
- Pepper*
- *Not included
- Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
- For full ingredient list, see Nutrition.
- ~This recipe has a spicy ingredient! For low-heat, use spicy ingredients as instructed. For no-heat, omit them entirely.~
INSTRUCTIONS
Heat 1 tsp olive oil in small saucepan over medium heat. Add onion, carrot, and garlic and cook until onion is translucent, 5 to 7 minutes. Add just half the cumin and cook until fragrant, about 1 minute. Add lentils, mojo rojo, 1½ cups water, and ½ tsp salt. Bring to a boil, cover, reduce heat to low, and cook until lentils are falling apart, 20 to 25 minutes. (4-serving meal: use 2 tsp olive oil, 2½ cups water, 1 tsp salt) (TIP: To “sort” lentils (as noted in ingredient list) means to look for and discard any naturally occurring debris or stones.)
Stir together avocado, oranges, remaining cumin, just half the Aleppo pepper, 1 tbsp olive oil, and a pinch of salt and pepper in medium bowl and set aside. (4-serving meal: use 2 tbsp olive oil) (TIP: Add more Aleppo pepper if you prefer more spice)
Divide lentils between tortillas and spread almost to edge. Heat 1 tbsp olive oil in large nonstick skillet over medium heat. Transfer 3 tortillas to skillet and toast, lentil side up, until warm and edges begin to crisp, 3 to 5 minutes. Transfer tacos to plates and repeat with remaining tacos, adding more oil as needed. (TIP: For the 4-serving meal, toast tacos in batches of 3.)
Spoon avocado-orange salsa over spiced lentil tacos with mojo rojo. Top with cilantro. Tuck in!
SIMILAR RECIPES
Black Bean Bowls with Carrot Poblano Quinoa & Spicy Ranch
Refried Butternut Tacos with Grape Salsa & Cilantro Cabbage Slaw
Maple Chipotle Carrot Tacos with Mojo Verde Black Beans & Spicy Pepitas
Red Lentil Soup with Chile-Mint Sizzle & Crispy Brussels Sprouts
