Serving size: 2 to 3
For the Lentils:
1/2 cup black lentils
1 1/2 cups vegetable broth
1 minced chipotle in adobo sauce
1 to 2 Tbsp of the adobo sauce, divided
2 tsp lime juice
1/4 tsp salt
1/2 tsp cumin
1/2 tsp coriander
For the Tacos:
1/2 avocado, cut into small cubes
1 cup mixed micro greens
1 tsp fresh lime juice
1/2 tsp honey or brown rice syrup
1 tsp olive oil
4 to 6 corn tortillas
1 to 2 oz cotija, feta or goat cheese
Minced cilantro, garnish
Cooking Directions: Rinse the lentils. Place them in a sauce pan with the broth, minced chipotle, 1 tablespoon adobo sauce, lime juice, salt, cumin and coriander. Bring to a boil, then reduce to a simmer; cover and cook until lentils are tender but not mushy, 22 to 25 minutes. Taste and add more adobo sauce, if you'd like more heat.
Combine the avocado and micro greens. In a small bowl, beat together lime juice, honey and olive oil. Pour over the micro greens and avocado, tossing until greens are coated. Divide the lentil mixture among the tortillas. Top with the avocado salad, crumbled cheese and minced cilantro.
Photo and original recipe courtesy of Erin Alderson of Naturally Ella.
See the full recipe here.