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Per serving
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- 1
Cook the lentils
Bring 5 cups of water to a boil in a medium pot. Rinse 1 1/4 cups dry lentils in a colander, then add them to the pot. Bring back to a boil, then reduce to a simmer and cook for 20 to 25 minutes, until tender. Add more water if the pot starts to look dry. Drain well and set aside.
- 2
Build the lentil filling
While the lentils cook, heat 1 tablespoon olive oil in a large saucepan over medium heat. Add half of the red onion (chopped) and saute about 5 minutes, until soft and just turning golden. Add 3 minced garlic cloves and cook another minute, until fragrant.
- 3
Season the lentils
Add the drained lentils to the pan along with 1/4 cup water, 1 tablespoon tomato paste, 1 teaspoon dried oregano, 1/4 teaspoon crushed red pepper flakes, 1 teaspoon salt, and black pepper to taste. Stir and let it bubble together for 2 to 3 minutes so the tomato paste melts into the lentils. Taste and adjust seasoning.
- 4
Make the dill yogurt sauce
In a small bowl, stir together 1 cup plain yogurt, 1/2 teaspoon dried dill, 1/4 teaspoon salt, and 1 small minced garlic clove. Cover and refrigerate until you're ready to serve.
- 5
Make the cucumber pico de gallo
Chop the 3 roma tomatoes, the remaining half of the red onion, 1 minced jalapeno (seeded if you want it mild), and half of the cucumber. Toss together in a medium bowl with 1/2 teaspoon salt and the juice of half a lemon. Stir in chopped cilantro to taste.
- 6
Warm the tortillas
Spread the corn tortillas on a baking sheet and lightly mist both sides with olive oil or nonstick spray. Broil for 2 to 3 minutes, flip, and broil another 2 minutes until warm and a little crisp at the edges. You can also warm them in a dry skillet on the stovetop.
- 7
Build the tacos
Spoon a generous scoop of the warm lentils down the center of each tortilla. Top with a dollop of the dill yogurt sauce, a heap of the cucumber pico, and a crumble of feta. Add an extra cilantro leaf or two if you like.
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Greek Lentil Tacos with Cucumber Pico de Gallo
Created by: WholeFoodWendy
Ingredients
- 1 1/4 cup dry brown lentils
- 1 tbsp olive oil
- 1 red onion
- 4 garlic cloves
- 1 tbsp tomato paste
- 1 tsp dried oregano
- 1/4 tsp crushed red pepper flakes
- salt and pepper, to taste
- 1 cup plain whole-milk yogurt
- 1/2 tsp dried dill
- 3 roma tomatoes
- 1 jalapeno
- 1 cucumber
- 1 lemon
- fresh cilantro
- 12 corn tortillas
- 4 oz feta cheese
Instructions
- Cook the lentilsBring 5 cups of water to a boil in a medium pot. Rinse 1 1/4 cups dry lentils in a colander, then add them to the pot. Bring back to a boil, then reduce to a simmer and cook for 20 to 25 minutes, until tender. Add more water if the pot starts to look dry. Drain well and set aside.
- Build the lentil fillingWhile the lentils cook, heat 1 tablespoon olive oil in a large saucepan over medium heat. Add half of the red onion (chopped) and saute about 5 minutes, until soft and just turning golden. Add 3 minced garlic cloves and cook another minute, until fragrant.
- Season the lentilsAdd the drained lentils to the pan along with 1/4 cup water, 1 tablespoon tomato paste, 1 teaspoon dried oregano, 1/4 teaspoon crushed red pepper flakes, 1 teaspoon salt, and black pepper to taste. Stir and let it bubble together for 2 to 3 minutes so the tomato paste melts into the lentils. Taste and adjust seasoning.
- Make the dill yogurt sauceIn a small bowl, stir together 1 cup plain yogurt, 1/2 teaspoon dried dill, 1/4 teaspoon salt, and 1 small minced garlic clove. Cover and refrigerate until you're ready to serve.
- Make the cucumber pico de galloChop the 3 roma tomatoes, the remaining half of the red onion, 1 minced jalapeno (seeded if you want it mild), and half of the cucumber. Toss together in a medium bowl with 1/2 teaspoon salt and the juice of half a lemon. Stir in chopped cilantro to taste.
- Warm the tortillasSpread the corn tortillas on a baking sheet and lightly mist both sides with olive oil or nonstick spray. Broil for 2 to 3 minutes, flip, and broil another 2 minutes until warm and a little crisp at the edges. You can also warm them in a dry skillet on the stovetop.
- Build the tacosSpoon a generous scoop of the warm lentils down the center of each tortilla. Top with a dollop of the dill yogurt sauce, a heap of the cucumber pico, and a crumble of feta. Add an extra cilantro leaf or two if you like.