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Zucchini & Lentil Tacos with Radish Salsa

Servings 8 tacos

Ingredients

Salsa

  • 6 radishes diced
  • ½ red onion diced
  • juice of 1 lime
  • 1 tablespoon extra virgin olive oil
  • salt to taste

Tacos

  • 1 cup dry green/brown lentils
  • 2 cups water
  • 1 tablespoon Canola sunflower, or grapeseed oil
  • 2 zucchinis cut into quarter moons
  • 1 teaspoon dried oregano
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 8 soft tortillas
  • plain Greek yogurt (optional)

Instructions

  1. In a small bowl, combine the radish, red onion, lime juice and olive oil. Season with salt, and set aside.
  2. Combine the lentils and water in a saucepan and bring to a boil. Reduce heat and simmer until all the liquid is absorbed (about 15 minutes). Set lentils aside.
  3. Heat a skillet to medium high heat.  Add canola oil and heat for about 1-2 minutes.  Add the zucchini, oregano, garlic powder and salt to skillet and cook for 8-10 minutes.
  4. Warm the tortillas in the microwave, on a grill or in a hot oven.
  5. Assemble the tacos. To the tortilla add a scoop of lentils and zucchini and top with radish salsa and Greek yogurt (if you're using).