1 c dried green lentils
4 c water
2 yellow potatoes
1 c cherry tomatoes
½ t cumin, separated
2 ½ T salt, separated
2T olive oil
1 c kale
¾ c raw cashews
½ c cilantro
1T agave nectar
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.
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
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.
wash eggplant, tomatoes, potatoes. dice eggplant and
potatoes into small bite-sized pieces.
slice cherry tomatoes in half, long
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
note that all the liquid will be fully absorbed
from eggplant. don’t worry. turn down heat to medium and stir every couple
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.
in the meantime, wash kale, cilantro, jalapeno.
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.
serve filling in warmed corn tortillas and
drizzle with the magical green sauce.
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.
p.s. the taco filling and magical green sauce
is also AMAZING on pasta!