Lentil Tacos with Avocado Cilantro Sauce

Are you already dreaming about summer like I am? Although we can't quite go outside in shorts yet, you can always get in the mood for warm weather by making a summer-y dish! And this delicious dish takes only about 30 minutes to make!!

Seriously, how good do these look?

Author: It Doesn't Taste Like Chicken

Prep time: 10 mins

Cook time: 20 mins

Total time: 30 mins

Serves: 8 Tacos

INGREDIENTS:

Lentil Filling:

2 teaspoons Chili Powder
1 teaspoon Cumin
½ teaspoon Paprika
½ teaspoon Oregano
¼ teaspoon Chili Flakes
2 Cloves Garlic
1 Small Yellow Onion
1 Tablespoon Olive Oil
1 Cup Red Lentils
2 Cups Vegetable Broth
Salt & Pepper to taste

Avocado Cilantro Sauce:

1 Avocado
1 Loosely Packed Cup Cilantro
½ Cup Water
1 Clove of Garlic
1 Tablespoon Lime Juice
1 Tablespoon Agave
¼ teaspoon Salt

The Tacos:

8 Corn Tortillas
2 Mangoes
½ Red Onion
2 Tomatoes

INSTRUCTIONS:

To make the lentils: measure all the spices into a small bowl and set aside. Mince the garlic and finely chop the onion.
Heat the olive oil in a pan over medium heat. Once hot, add the onion and garlic and sauté for a few minutes until the onion becomes translucent. Add in the spices and continue to cook for 1 to 2 minutes more until the spices are fragrant.
Add in the lentils and broth. Cover and simmer the lentils for about 8 to 10 minutes until all of the broth is absorbed and the lentils are cooked. Remove from heat. Season with salt and pepper to taste.
To make the avocado cilantro sauce: Add all of the sauce ingredients to a food processor or blender, and blend until your sauce is smooth and silky.
To prepare the tacos: Slice the tomatoes, chop up the mangoes, and thinly slice the red onion. If you like, you can heat up the corn tortillas, by preheating the oven to 350F (180C), wrapping the tortillas in foil, and baking for 10 to 20 minutes until warmed throughout.
Assemble the tacos by spreading the lentil mixture on a tortilla, adding toppings, and dolloping some sauce across the top.