Lentil Carrot Tacos with Chipotle Sunflower Cream

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Lentil Carrot Tacos with Chipotle Sunflower Cream- a simple recipe for lentil tacos paired with a smoky sweet chipotle sunflower cream. Hearty, nutritious and so satisfying!

Lentil Carrot Tacos with Chipotle Sunflower Cream- a simple recipe for AMAZING lentil tacos paired with a smoky sweet chipotle sunflower cream. Hearty, nutritious and so satisfying! (vegan, dairy-free, gluten-free, nut-free)

It’s a good thing Taco Tuesday is tomorrow because you guys are going to want to make these ASAP. They’re pretty freaking amazing.

There’s not much of a story behind them except that I got to thinking about how much I loved these Lentil Sloppy Joes and thought a similar filling might taste good in a taco. Let’s just say that my intuition was on point with this one. The lentils offer a nice hearty texture while the carrots lend a hint of sweetness that tastes incredible with the smoky chipotle cream.

Lentil Carrot Tacos with Chipotle Sunflower Cream- a simple recipe for AMAZING lentil tacos paired with a smoky sweet chipotle sunflower cream. Hearty, nutritious and so satisfying! (vegan, dairy-free, gluten-free, nut-free)

The filling is super easy to make, only requires one pot, and is packed full of healthy nutrients. Then the chipotle cream is made in a blender using a simple combo of sunflower seeds, citrus juice, pure maple syrup and chipotle powder.

I chose to use sunflower seeds because they’re a nutritional powerhouse, but cashews or pepitas will also work if you don’t have any sunflower seeds on hand.

Lentil Carrot Tacos with Chipotle Sunflower Cream- a simple recipe for AMAZING lentil tacos paired with a smoky sweet chipotle sunflower cream. Hearty, nutritious and so satisfying! (vegan, dairy-free, gluten-free, nut-free)

Of course if you want to keep things really basic, you can make the filling on it’s own and finish the tacos off with your favorite toppings. I personally think the chipotle cream is worth the extra effort but if you’re short on time then the filling will still be tasty enough on it’s own.

We absolutely loved these tacos and I have a feeling you guys will too. Cheers to taco night, friends!

Lentil Carrot Tacos with Chipotle Sunflower Cream- a simple recipe for AMAZING lentil tacos paired with a smoky sweet chipotle sunflower cream. Hearty, nutritious and so satisfying! (vegan, dairy-free, gluten-free, nut-free)

Lentil Carrot Tacos with Chipotle Sunflower Cream- a simple recipe for AMAZING lentil tacos paired with a smoky sweet chipotle sunflower cream. Hearty, nutritious and so satisfying! (vegan, dairy-free, gluten-free, nut-free)

 

Lentil Carrot Tacos with Chipotle Sunflower Cream

Yield: 14 tacos

Prep Time: 15

Cook Time: 30

Total Time: 45

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Ingredients:

Lentil Carrot Tacos

  • 2 tablespoons extra virgin olive oil
  • 1 medium onion, finely chopped
  • 1/2 teaspoon salt
  • 5 carrots, peeled and finely chopped
  • 1 jalapeno, cored and finely chopped
  • 4 garlic cloves, minced
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 4 tablespoons tomato paste
  • 1 cup brown lentils, rinsed and picked through
  • 2 cups vegetable broth
  • 14 tortillas, cabbage slaw (optional but recommended)*, avocado and cilantro for serving

Chipotle Sunflower Cream

  • 1 cup sunflower seeds (soaked in hot water for 30 minutes)
  • juice of 1 lime and 1 lemon (about 1/3 cup)
  • 1/2 teaspoon salt
  • 1/2 teaspoon chipotle powder**
  • 2 teaspoons pure maple syrup
  • 1 tablespoon white vinegar
  • 1/2 cup filtered water

Directions:

Start by soaking the sunflower seeds in a large bowl covered with a few inches of hot water.

In a large skillet, warm the olive oil over medium heat. Add the onion, sprinkle with salt and cook for 3 minutes. Add the carrots, jalapeño, and garlic. Stir in the chili powder, cumin and tomato paste then continue to cook for 2 more minutes.

Add the rinsed lentils to the skillet along with the 2 cups vegetable broth. Bring to a boil then reduce to a simmer. Cover and cook for 20-25 minutes, until lentils are tender.

Meanwhile make the sunflower cream by combining all of the ingredients in a high speed blender then blend until smooth. Add more water, if needed, to thin. Taste test and add more salt or chipotle powder, if needed.

Warm tortillas for about 5 minutes in the oven (or 15 seconds in the microwave) then top with lentil carrot mixture. Serve with cabbage slaw (see notes), avocado, cilantro and sunflower cream. Enjoy!

*To make cabbage slaw: In a large bowl, combine 3 cups shredded cabbage (about 1 small head) with 3 tablespoons apple cider vinegar and a pinch of salt. Stir together then set aside for 20 at least minutes.

**If you are averse to spicy foods, try starting with 1/4 teaspoon chipotle powder then taste to see if you prefer more. You can also use chipotle sauce from a can.

 

Did you try this recipe? Please let me know how it turned out by leaving a comment below or sharing a picture on Instagram with the hashtag #makingthymeforhealth. I love hearing your feedback! heart

by Sarah on January 30, 2017  //  Dinner, Recipes, Tacos
26 Comments »