vegetarian | gluten free | egg free | soy free
30 minutes or less
What You’ll Need:
For the spiced lentils:
½ c lentils
1/4 c quinoa
1/8 c almond meal/flour
2 tbsp. ground flaxseed
1 Tbsp. Tamari
1 Tbsp. olive oil
Juice of 1 small lemon
1/4 tsp sea salt
1/4 tsp black pepper
pinch nutmeg
1/4 tsp chili powder
½ tsp garlic powder
1 tsp dijon mustard
OPTIONAL: 1/4 tsp cayenne pepper
For the slaw:
1/2 cabbage, shredded OR 1/2 bag slaw mix, any variety
5oz container full fat, plain Greek yogurt
2 Tbsp apple cider vinegar
1 Tbsp honey
1/2 Tbsp dijon mustard
pinch of celery salt
1 Tbsp sesame seeds
For serving:
6 corn tortillas
1 avocado, sliced
fresh cilantro, chopped
Combine lentils & quinoa with 1 ½ c water & a drizzle of olive oil. Bring to a boil, and simmer until the water is absorbed. (About 15 minutes)
While everything cooks, mix remaining spiced lentil ingredients/spices in a large mixing bowl.
Then, prepare slaw by combining all ingredients in a medium bowl.
Add cooked lentils/quinoa to spiced lentil mixture, mix well.
*If you have a gas range: Set each tortilla directly on flame; 30 seconds each side to yield a perfectly crispy, chewy tortilla! You can do this in a large frying pan over an electric range, too!
Load up each tortilla with prepared slaw, spiced lentils, cilantro & avocado. You will be so glad you did!
Serves 2.