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Week of 1/8/18

Crunchy Lentil Tacos with Feta
with roasted cauliflower

Active: 35 min Total: 35 min
Original GF Paleo Vegetarian
Crunchy Lentil Tacos with Feta
Spiced lentils stand in for beef as a vegetarian filling in these crunchy tacos. Topped with salsa, feta cheese, lettuce and yogurt, we don't think you'll miss the meat in this twist on a classic.
Tags
Pantry
Proteins
Beans, lentils
Cuisines
Latin
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104

Ingredients

Metric
Servings:
4
Crunchy Lentil Tacos with Feta:
  • Lentils, pre-cooked - 2 cups (canned or vacuum-packed)
  • Chili powder - 1 tsp
  • Cumin, ground - 1/2 tsp
  • Lettuce, romaine - 2 oz , shredded
  • Cheese, feta - 4 oz , crumbled
  • Oil, cooking - 1 Tbsp
  • Taco shells, crunchy and gluten-free - 8
  • Salsa (opt) - for serving
  • Yogurt, plain or Greek - 1/2 cup
Roasted Cauliflower with Lemon:
  • Cauliflower florets - 12 oz
  • Foil - for cooking
  • Oil, olive - 1 Tbsp
  • Paprika, smoked - 1/2 tsp
  • Cumin, ground - 1/2 tsp
  • Lemon juice - 2 tsp

Prep

  1. Cauliflower - Chop into florets. If prepping right before cooking, get cauliflower in the oven before continuing with prep. (Can be done up to 5 days ahead)
  2. Season lentils - Combine lentils with chili powder and cumin (portion for the lentils). (Note: if you purchased uncooked lentils, use this recipe for instructions on how to cook them first.) (Can be done 5 days ahead)

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Make

  1. Heat oven to 500F / 260C.
  2. Arrange cauliflower on a sheet pan and cover tightly with foil. Steam cauliflower in the oven for 10 minutes. (Watch this video for tips.)
  3. Remove foil from cauliflower. Drizzle with olive oil, smoked paprika, cumin (portion for the cauliflower) and some salt and pepper. Toss to coat.
  4. Turn the oven’s heat down to 400F / 204C.
  5. Continue roasting until the edges are brown and crisp, ~25 minutes more.
  6. While cauliflower is roasting, prep toppings. Chop lettuce and crumble feta.
  7. Place a nonstick pan over medium heat. Add cooking oil and then seasoned lentils. Saute until warmed through, ~4 minutes. Taste and season with some salt and pepper.
  8. Place taco shells on a second sheet pan (or you can place them directly on the oven rack) and toast just until warm and crisp, ~2 minutes (watch closely to prevent burning).
  9. Squeeze lemon juice over cauliflower.
  10. Fill taco shells with lentils, lettuce, feta, salsa and yogurt. Enjoy with cauliflower on the side.

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