Lentil Tacos with Carrot-Jicama Slaw and Sweet Heat Salsa

Attitude, of course, meaning how much flavor you can pump into it. In this case, it’s a lot.

Ingredients

Lentils

3 cups water

1 cup black lentils, rinsed

1 tbsp olive oil

1 onion, chopped

8 oz cremini mushrooms, cut into bite-sized pieces

1 tbsp soy sauce or tamari

3 cloves garlic, minced

2 tbsp fresh apple juice or cider

1 tsp toasted sesame oil

Carrot-Jicama Slaw

1/2 lb jicama, peeled

1 small cucumber, peeled if desired

1 medium carrot, peeled

2 tbsp rice vinegar

1 tbsp lime juice

1/4 tsp salt

Sweet Heat Salsa

1 cup fresh basil leaves, torn

1/2 cup fresh cilantro, roughly chopped

1/2 cup scallions, thinly sliced

1 jalapeño, minced

1 clove garlic, minced

3 tbsp rice vinegar

1 tbsp orange juice

1 tbsp lime juice

1 tbsp olive oil

Corn tortillas, for serving

Preparation

1. Combine all the salsa ingredients in a food processor and pulse until finely chopped but not completely smooth — the salsa should have some texture. Taste and adjust seasoning. Set aside.

2. Bring the water to a boil in a medium saucepan over high heat. Add the lentils and a generous pinch of salt. Reduce heat to low and simmer until just tender, about 25–30 minutes. Drain any excess water and set aside.

3. Heat the oil in a large wok or skillet over medium heat. Add the onion and cook, stirring occasionally, until translucent, about 3 minutes. Add the mushrooms and cook, stirring occasionally, until they release their liquid and begin to brown, about 5 minutes. Add the soy sauce and stir to coat. Add the drained lentils, garlic, and apple juice and cook, stirring, until most of the liquid has evaporated, about 2 minutes. Remove from heat and stir in the sesame oil.

4. Cut the jicama, cucumber, and carrot into matchsticks about 1 inch long and 1/8-inch thick. Toss with the rice vinegar, lime juice, and salt until evenly coated.

5. Warm the corn tortillas over an open flame or in a dry skillet until pliable and lightly charred. Spoon the lentil and mushroom filling onto each tortilla, top with the carrot-jicama slaw and a spoonful of the sweet heat salsa. Serve immediately.