Spiced Lentil Tacos

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!