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 poblanos and salty feta. Saddle up and dig in!
The quantities provided above are averages only.
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 Sulphites, Wheat)
2 tbsp
Mexican Seasoning
56 g
Yellow Onion
1 unit
Vegetable Broth Concentrate
½ tsp
Chipotle Powder
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
Cooking Steps
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! Using a strainer, rinse lentils until water runs clear. Add lentils and enough water to cover by 1-inch to a medium pot. Cover and bring to a boil over high heat. Once boiling, reduce heat to medium-low. Cover and cook until lentils soften, 6-8 min. Reserve 1/2 cup cooking water (dbl for 4 ppl), then drain lentils. Meanwhile, peel, then cut half the onion into 1/2-inch pieces (whole onion for 4 ppl). Drain and rinse corn.
Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then poblanos. 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, to taste. Transfer veggies to a plate, then cover to keep warm.
Reduce heat to medium. Add 1 tbsp oil (dbl for 4 ppl), then onions to the same pan. Cook, stirring occasionally, until softened, 3-4 min. Add Mexican Seasoning and 1/2 tsp chipotle powder. (NOTE: Reference heat guide.) Cook, stirring often, until fragrant, 30 sec.
When lentils are tender, add lentils, broth concentrate and reserved cooking water to the pan with onions. Simmer, stirring occasionally, until sauce thickens slightly, 4-5 min. (TIP: For saucier lentils, add more water, 1 tbsp at a time!)Remove the pan from heat. Roughly chop cilantro. Stir cilantro into lentils, then season with salt and pepper, to taste.
Zest, then juice 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 coat. Wrap tortillas in paper towels. Microwave until tortillas are warm and flexible, 1 min. (TIP: 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 and poblanos. Dollop lime crema over top. Divide tacos and salad between plates.
