hearty tacos with a magical green sauce

IMG_9089.JPG

ingredients:

 

tacos:

1 c dried green lentils

4 c water

1 onion

1 eggplant

2 yellow potatoes

1 c cherry tomatoes

½ t cumin, separated

2 ½ T salt, separated

2T olive oil

corn tortillas

1 lime

 

sauce:

1 c kale

¾ c raw cashews

½ c cilantro

¼ jalapeno

1T agave nectar

1t salt

tools:

sharp knife. cutting board. large sauté pan. heat proof rubber spatula. medium bowl. 2 small bowls. plastic wrap. strainer. medium sauce pot with fitting lid. blender. micro-plane.

IMG_9060.JPG

place lentils in strainer and rinse under running water. add lentils to bowl and cover with 2 c water. cover bowl with plastic wrap and set in fridge for at least 4 hours. you can do this a day or two ahead of time. after four hours, drain lentils in strainer and again rinse under cool water. pour rinsed lentils into sauté pan and cover with 2 more cups of water.

IMG_9154.JPG

bring lentils to boil, add 1 T salt, turn down heat and cook until tender, about 20 minutes. turn off heat and set aside.

peel onion and cut into small dice sized pieces. set aside.

IMG_9103.JPG

wash eggplant, tomatoes, potatoes. dice eggplant and potatoes into small bite-sized pieces.

IMG_9149.JPG

slice cherry tomatoes in half, long ways.

IMG_9210.JPG

in sauté pan on medium-high heat warm olive oil. add onions and cook for 4 minutes. stir occasionally. add potatoes and cook for 3 more minutes. stir in eggplant. cook for 15 minutes, stirring occasionally.

IMG_9136.JPG

note that all the liquid will be fully absorbed from eggplant. don’t worry. turn down heat to medium and stir every couple minutes.

IMG_9199.JPG

zest and juice lime, place zest in small bowl and juice in a small bowl.

after 15 minutes add ½ lime juice, 1T salt and lentils. stir and cook for 3 minutes. add cherry tomatoes and cumin. cook for 4 more minutes. turn off heat, leave in pan.

IMG_9178.JPG

in the meantime, wash kale, cilantro, jalapeno.

IMG_9198.JPG

place all ingredients in blender along with cashews, ½ T salt, ½ t cumin, lime zest and remaining juice. blend for 5 minutes. set aside.

IMG_9203.JPG

serve filling in warmed corn tortillas and drizzle with the magical green sauce.

IMG_9220.JPG

filling can be cooled and stored in a sealed container up to 5 days. sauce with thicken and lose it’s brightness once refrigerated but it still tastes delicious! you can thin the sauce out the next day with 2 T water if desired, and it can be stored in a sealed container in the refrigerator up to 5 days. 

IMG_9242.JPG

p.s. the taco filling and magical green sauce is also AMAZING on pasta!