Ingredients - Sprouted Lentil Filling
3 cups sprouted lentils (uncooked
1 dried chipotle pepper
2 tablespoons Terra Delyssa Organic Extra Virgin Olive Oil
1 clove garlic, minced
2 tablespoons tomato paste
1 teaspoon chile powder
1/4 teaspoon smoked paprika
1/2 teaspoon ground cumin
1/4 teaspoon ground coriander
pinch cayenne, optional
pinch red pepper flakes, optional
1 chipotle pepper in adobo sauce, roughly chopped, optional
salt and pepper, to taste
Ingredients - Tacos
8 corn tortillas or lettuce cups
2 cups arugula
pickled red onions
1/2 cup sheep’s milk feta cheese, crumbled
Make sure your sprouted lentils are well rinsed. Add to a medium pot, cover with water and add 1 dried chipotle pepper. Bring to a boil, reduce the heat and simmer for about 10 minutes, you want the lentils to still have a bit of a bite, you do not want them mushy. Drain and set aside.
In a large pan or skillet, heat olive oil over a medium high heat, add the garlic and cook for about 1 minute. Then add the cooked sprouted lentils, tomato paste, and all of your spices. Stir well to combine and to make sure the tomato paste is evenly throughout. Allow the lentils to cook for about 5-7 minutes until tender (but not mushy), cook until it is heated through and your desired tenderness is achieved. Taste and adjust any of your seasonings as necessary.
To Assemble the Tacos: heat your corn tortillas up, add a spoonful of the lentils, top with arugula, pickled red onions and a little feta. Top with a spoonful of the salsa verde and some fresh cilantro. Serve with a fresh lime wedge. Enjoy!