Tacos with lentils and nuts
Portions:
25Preparation Time:
Ingredients
- 8 c (2 l) Arctic Gardens lentils , rinsed and drained
- 3 c (750 ml) unsalted almonds, toasted
- 3/4 c (180 ml) fresh cilantro
- 2 tbsp (30 ml) chili powder
- 4 tsp (20 ml) ground cumin
- 1/2 tsp (2.5 ml) cayenne (optional)
- 1/2 c (125 ml) lemon juice
- 3/4 c (180 ml) olive oil
- 1 c (250 ml) water
- Salt and pepper to taste
- 25 corn tortillas
- Mild or strong salsa, to taste
- Topping ideas (optional): guacamole, lettuce, Arctic Gardens fajita , cilantro, vegetable sour cream, pickled jalapenos, hot sauce (Valentina), etc.
Preparation
- In a food processor, coarsely process the lentils and almonds. Add the cilantro, chili powder, cumin, cayenne pepper, oil, lemon juice and water. Season with salt and pepper and mix well. Set aside.
- To assemble, on each tortilla warmed in advance, spread the lentil and almond mixture. Add salsa, as well as the desired toppings. Serve immediately.
