Crunchy Za’atar Lentil Tacos
with feta / spicy harissa crema / chili-garlic green beans
These tacos are a total mash-up in which tacos meet Middle Eastern flavors. One bite and we think you'll agree that peppery arugula, rich seasoned lentils, and tangy feta were destined to be served in a crunchy taco shell.
Ingredients
- Parsley - 1 Tbsp, chopped
- Lentils, cooked - 2 cups (use pre-cooked lentils or if cooking from dried, use half the amount of dried and prepare according to package directions)
- Za'atar - 1 Tbsp
- Salt - 1/2 tsp
- Black pepper - 1/4 tsp
- Oil, cooking - 1 Tbsp
- Taco shells, crunchy - 8
- Arugula - 2 oz
- Cheese, feta - 3 oz, crumbled
- Yogurt, plain or Greek - 3/4 cup
- Harissa - 1 Tbsp (sub any hot sauce; more or less to taste)
- Lemon juice - 2 tsp
- Paprika - 1/4 tsp
- Green beans - 1 lb, trimmed
- Garlic - 3 cloves, chopped
- Oil, cooking - 1 Tbsp
- Chili powder - 1/2 tsp
- Lemon juice - 2 tsp
Nutrition Facts
Prep
- Green beans / Garlic - Prep as directed. Store separately. (Can be done up to 5 days ahead)
- Make crema - Whisk together yogurt, harissa, lemon juice (portion for crema), and paprika. (Can be done up to 5 days ahead)
- Parsley - Chop parsley. (Can be done up to 2 days ahead)
- Season lentils - Combine lentils with za’atar, salt, and pepper. (Can be done up to 2 days ahead)
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Make
- Heat oven to 400F / 204C.
- Heat a large skillet or wok over medium-high heat. Add oil (portion for green beans) and then green beans to heated oil. Saute for 10 to 12 minutes, until browned and blistered (cover with a lid to help speed the cooking process along).
- In the last minute of cooking, add garlic, chili powder, and some salt to green beans and stir until fragrant. Remove from heat and squeeze lemon juice (portion for green beans) over top. Set green beans aside, covered. Return pan to heat.
- To heated pan, add oil (portion for lentils). Add lentils and saute for 2 to 3 minutes until heated through.
- Remove lentils from heat and stir in parsley. Season to taste with more salt and pepper.
- Place taco shells on a sheet pan (or you can place them directly on the oven rack) and toast just until warm and crisp, 2 to 5 minutes (watch closely to prevent burning).
- Fill taco shells with lentils, arugula, and feta. Top with crema.
- Serve tacos with green beans on the side. Enjoy!
Nutrition Facts
Reviews
Ratings
27 reviews
Simple and tasty. Skipped the beans tonight because it was late, but will make them another night. Lentil tacos were quick and hearty enough but not heavy. Would try the other versions as well.
0 HelpfulAdded garlic and cumin/coriander to the meet, and served with red onion and endives! Soo good! Beans also very great!
0 HelpfulThis was really good, but I should have subbed beef for lamb. The crema overpowered the lamb, so I'd definitely use the cheaper meat next time.
0 Helpful