Smoky Lentil Tacos
with Charred Corn and Peppers
It's taco night and these veggie lentil bundles do not disappoint! Soft tortillas are stuffed to the brim with chipotle lentils, sweet corn, juicy peppers and salty feta. Saddle up and dig in!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
1 cup
Red Lentils
6 unit
Flour Tortillas
(Contains Gluten)
1 tbsp
Mexican Seasoning
2 unit
Garlic, cloves
56 g
Yellow Onion
1 unit
Vegetable Broth Concentrate
1 tsp
Chipotle Powder
1 tbsp
Soy Sauce
(Contains Soy, Wheat)
56 g
Baby Spinach
1 unit
Lime
½ can
Canned Corn
113 g
Hot Pepper
7 g
Cilantro
6 tbsp
Sour Cream
(Contains Milk)
Not included in your delivery
3.5 tbsp
Oil*
¼ tsp
Salt*
½ tsp
Sugar*
¼ tsp
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, wash and dry all produce. Heat Guide for Step 3 (dbl for 4 ppl): 1/8 tsp mild, 1/4 tsp medium and 1/2 tsp spicy! Rinse lentils in a strainer until water runs clear. Add lentils and enough water to cover by 1-inch to a medium pot. Cover and bring to a boil. Once boiling, reduce heat to medium-low. Cook covered, until softened, 6-8 min. Reserve 1/2 cup cooking water (dbl for 4 ppl), then drain. Peel, then mince or grate garlic. Peel, then cut half the onion into 1/2-inch pieces (whole onion for 4 ppl). Drain and rinse corn.
While lentis cook, heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then peppers. Cook, stirring occasionally, until tender-crisp, 3-4 min. Add half the corn (use all for 4 ppl). Cook, stirring occasionally, until warmed through, 1-2 min. Season with salt and pepper. Transfer veggies to a plate.
Add 1 tbsp oil (dbl for 4 ppl), then onions to the same pan. Cook, stirring occasionally, until softened, 3-4 min. Reduce heat to medium. Add garlic, Mexican Seasoning and 1/2 tsp chipotle powder to the pan. (NOTE: Reference heat guide.) Cook, stirring often, until fragrant, 30 sec.
When lentils are tender, add lentils, soy sauce, broth concentrate and reserved cooking water to the pan with onions. Simmer until sauce thickens slightly, 4-5 min. Remove the pan from heat. Roughly chop cilantro. Stir cilantro into lentils. Season with salt and pepper.
Zest, then juice the lime. Whisk together 1 tbsp lime juice, 1/2 tsp sugar and 2 tbsp oil (dbl all for 4 ppl) in a large bowl. Add spinach. Season with salt and pepper, then toss to combine. Wrap tortillas in paper towels. Microwave until tortillas are warm and flexible, 1 min. (NOTE: You can skip this step if you don't want to warm the tortillas!)
Add lime zest and sour cream to a small bowl. Season with salt and pepper, then stir to combine. Divide chipotle lentils between tortillas, then top with corn-pepper mixture. Dollop lime crema over top. Divide lentil tacos between plates. Serve salad alongside.
