Spiced Lentil Tacos

Heat 1 tsp olive oil in small saucepan over medium heat. Add just ⅔ the garlic and cook until fragrant, 1 to 2 minutes. Add cumin, coriander, tomato powder, lentils, ½ tsp salt, and 1½ cups water. 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, 1 tsp salt, 2¾ cups water) (TIP: To “sort” lentils (as noted in ingredient list) means to look for and discard any naturally occurring debris or stones.)

Combine yogurt, remaining garlic, 1 tbsp olive oil, and a pinch of salt and pepper in small bowl. (4-serving meal: use 2 tbsp olive oil)

Stir together just 2 tsp lemon juice, tomato, radish, mint, 1 tbsp olive oil, sumac, and a pinch of salt and pepper in small bowl. (4-serving meal: use 4 tsp lemon juice, 2 tbsp olive oil) (TIP: Add more lemon juice if you prefer more acidity.)

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, 2 to 3 minutes. Transfer spiced lentil tacos to plates and top tomato fattoush. Repeat with remaining tacos, adding more oil as needed. Drizzle with yogurt sauce and top with crispy onions. Tuck in! (TIP: For the 4-serving meal, toast tacos in batches of 3.)