A creamy sunflower sauce provides the base for a hearty carrot and lentil filling. Topped with sliced avocados, shredded cabbage, and cojita cheese, this taco has a nice texture and the sunflower cream adds a great smoothness as well.
We enjoyed eating this taco and it is tasty. It also strikes us as a good winter taco, nice and hearty.
This is a fairly tasty taco but not exactly a knockout (see difficulty). The toppings are almost as exciting as the filling. The filling is good, and has a hearty texture.
A good looking taco, though the carrot lentil filling isn’t 100% eye appealing alone. The brightness of the avocado, cabbage, and cojita help.
Pretty cheap as far as most basic recipes go. You don’t necessarily need the cojita and could save a few bucks by skipping.
This recipe has a lot of prep work, more than most tacos we’ve reviewed. One aspect of it that also adds a level of difficulty is cooking the lentils to the proper level of doneness. Make sure you have plenty of time for this one. We usually like our taco tuesdays to take around a half hour to forty-five minutes, This one clocked in right about one hour.
Verdict: No taco!
While this is a very good tasting taco, the level of work and difficulty makes it tough to want to make this it again.
LENTIL CARROT TACOS WITH SUNFLOWER CREAM SAUCE
Lentil Carrot Filling
- 2 tbsp extra virgin olive oil
- 1 medium onion finely chopped
- 1/2 tsp salt
- 5 carrots peeled and finely chopped
- 1 jalapeño cored and finely chopped
- 4 cloves garlic minced
- 1 tsp chili powder
- 1 tsp cumin
- 4 tbsp tomato paste
- 1 cup brown lentils rinsed and picked through
- 2 cups vegetable broth
Chipotle Sunflower Cream
- 1 cup sunflower seeds (soaked in hot water for 30 minutes)
- 1 lemon juiced
- 1/2 tsp salt
- 2 tsp pure maple syrup
- 1/2 tsp chili powder
- 1 tbsp apple cider vinegar
- 1 cup water
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 if needed.
Warm tortillas on a flat skillet on the stove. Take a spoonful of the sunflower cream and spread through the center, then top with lentil carrot mixture. Garnish with shredded cabbage , avocado, cojita cheese, and cilantro.
Taken from http://makingthymeformyhealth.com with minor alterations. See the original recipe here: http://makingthymeforhealth.com/lentil-carrot-tacos-recipe/