Sprouted Lentil Tacos With Arugula

Sprouted Lentil and Arugula Tacos

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Sprouted Lentil Filling:

3 cups sprouted lentils (uncooked)

1 dried chipotle pepper

2 tablespoons olive oil

1 clove garlic, minced

2 tablespoons tomato paste

1 teaspoon chile powder

1/4 teaspoon smoked paprika

1/2 teaspoon ground cumin

1/4 teaspoon ground coriander

pinch cayenne, optional

pinch red pepper flakes, optional

1 chipotle pepper in adobo sauce, roughly chopped, optional

salt and pepper, to taste

To assemble the tacos:

8 corn tortillas** or lettuce cups

2 cups arugula

Pickled red onions

1/2 cup feta cheese, crumbled

salsa verde


fresh cilantro


To begin, rinse sprouted lentils well with water. Add them to a pot

large enough for them to be covered with water, along with one dried

chipotle pepper. Bring everything to a boil and then set to simmer for

about 10 minutes. Drain. 

Acquire a large skillet. Turn stove to medium heat and cook garlic

and olive oil until golden. Add lentils, tomato paste, and spices. Stir

throughly. Allow to cook for 5-10 minutes. Once finished tacos are

ready to be ASSEMBLED! 

Heat tortillas on stove top or in microwave. Add lentils, top with

arugula, pickled red onion, feta cheese, salsa, and fresh cilantro.

Serve with a fresh lime. Bon Appetite!

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