Lentil Carrot Tacos with Chipotle Sunflower Cream
This easy lentil taco filling gets prepped in one-pot then paired with a smoky sweet chipotle sunflower cream. Hearty, nutritious and so satisfying! (vegan, gluten-free)
Servings: 14 tacos
Calories: 202kcal
Ingredients
For the Lentil Carrot Tacos
- 2 tablespoons extra virgin olive oil
- 1 medium onion finely chopped
- ½ teaspoon salt
- 5 carrots peeled and finely chopped (about 1 cup)
- 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 (or sub 1 can lentils, drained and rinsed)
- 2 cups vegetable broth reduce to ½ cup if using canned lentils
- 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
- ½ teaspoon salt
- ½ teaspoon chipotle powder**
- 2 teaspoons pure maple syrup
- 1 tablespoon white vinegar
- ½ cup filtered water
Instructions
- 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!
Notes
Nutrition Facts are for 1 taco. They may vary depending on specific ingredients you choose.
*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.
Nutrition
Calories: 202kcal | Carbohydrates: 27g | Protein: 8g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Sodium: 370mg | Potassium: 384mg | Fiber: 8g | Sugar: 4g | Vitamin A: 3868IU | Vitamin C: 5mg | Calcium: 52mg | Iron: 2mg