Go Back
–+ servings
Print Recipe
No ratings yet

Lentil Carrot Tacos with Chipotle Sunflower Cream

Servings: 14 tacos
Author: Sarah Rotavera

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

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

*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.