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
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!