October 06, 2014

lentil tacos with greens, avocado, and feta

 These tacos are fast, easy, and full of vitamins making them perfect for a busy weeknight!

I chose watercress for it's nutritional value and exceptional flavor.  It can be a bit bitter so it's perfect to use alongside spinach.  Watercress is rich in fiber, anti-oxidants, vitamin C, beta-carotene, folate, potassium, calcium, phosphorous and iron, and is a good source of iodine as well. In fact, it has more calcium than milk and more iron than spinach.

Serve with chips and salsa.

Servings 4-6
Total Time 1 hour (with frying the tortillas, without the total time is 30 minutes)


  • 1 cup lentils (whatever color you can find is fine... not every color is readily available)
  • 3 cups vegetable broth
  • 2 minced chipotles in adobo sauce
  • 2 to 3 tablespoons of the adobo sauce, divided
  • 4 teaspoons lime juice
  • 1/2-1 teaspoon salt (depending on how salty your broth is)
  • 1 teaspoon cumin
  • 1 teaspoon ground coriander
  • 1 avocado, cut into small cubes
  • 1 cup chopped watercress
  • 2 cups chopped spinach or kale
  • 2 teaspoons fresh lime juice
  • 1 teaspoon honey
  • 2 teaspoons olive oil
  • 8 to 12 corn tortillas
  • 3 to 4 ounces feta cheese
  • fresh cilantro, chopped


Rinse the lentils. Place them in a sauce pan with the broth, minced chipotle, 1 tablespoon adobo sauce, lime juice, salt, cumin and coriander. Bring to a boil, then reduce to a simmer; cover and cook until lentils are tender but not mushy, 25 to 30 minutes, stirring occasionally. Taste and add more adobo sauce, if you'd like more heat.

OPTIONAL STEP (if you have the time... it is well worth this extra step):  Pour a couple of tablespoons of oil into the skillet.  Heat the oil on medium high heat until sizzling hot, but not smoking. One at a time, fry the tortillas in the oil. Fry until golden brown on both sides, cooking about 30 seconds to a minute per side. Use metal tongs or a spatula to push the tortilla down in the oil, and to turn and lift the tortilla out of the pan, draining the excess oil as you do (the tortilla should still be flexible).  Place the tortilla on a paper towel-lined plate, to absorb the excess oil. Sprinkle with a little salt and set aside.  Add more oil to the pan as needed, taking care that the oil heats sufficiently before adding a tortilla to the pan.

In a medium bowl, beat together lime juice, honey and olive oil. Add the greens and avocado, toss gently until greens are coated.

Divide the lentil mixture among the tortillas. Top with the greens, crumbled cheese, and minced cilantro.  Enjoy!!!

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