• 3/4 c. roasted salsa of your choice
• 12 small corn tortillas, flour tortillas or taco shells, warmed
• 1 c. shredded smoked Cheddar cheese (about 4 oz.)
• 2 c. finely shredded green cabbage
• 4 large green onions, chopped
• Flesh of 1 avocado, sliced or cubed
• 1/4 c. sour cream
• Lime wedges
Heat the olive oil in a medium saucepan over medium heat. Once the oil shimmers, add the onion and stir to coat; cook until translucent, stirring occasionally. Add the cumin, salt, smoked paprika and chile powders; cook, stirring, for 1 minute.
Add the tomato paste, sesame oil, lentils, water, vinegar and sun-dried tomatoes; increase the heat to medium-high to bring the mixture to a boil, then reduce the heat so the mixture is barely bubbling; cover, and cook until all of the liquid has been absorbed and the lentils are tender but not falling apart, 30 to 40 minutes. (If the lentils are dry before they become tender, add water 1/3 cup at a time and continue cooking.)
Serve family-style, setting out the lentils, salsa, tortillas, cheese, cabbage, green onions, avocado, sour cream and limes in separate bowls on the table and allowing diners to assemble their own tacos.
Nutrition information per serving:
Calories 580 Fat 24 g Sodium 810 mg
Carbohydrates 73 g Saturated fat 7 g Protein 23 g Cholesterol 20 mg Dietary fiber 25 g
Makes 1 1/2 cups.