1 ½ cups quartered cherry tomatoes, from a 10 oz container
½ cup trimmed, diced, small asparagus
½ cup minced cilantro
2 garlic cloves, minced
½ a lime, juiced
10 corn tortillas
5 oz queso fresco, crumbled
Instructions
In a medium pot, combine lentils, water, bay leaf, ½ cup diced onion, ¼ tsp salt, cumin, black pepper, and red pepper flake. Bring to a boil and simmer uncovered for 15 minutes, or until the liquid is evaporated and the lentils are tender.
Meanwhile, combine tomatoes, asparagus, cilantro, garlic, and lime juice. Set aside
Heat tortillas according to package directions.
Assemble tacos by layering in cooked lentils, asparagus pico, and crumbled queso fresco.
Recipe by Alison's Allspice at https://www.alisonsallspice.com/lentil-tacos-with-asparagus-pico-de-gallo/