Lentil Tacos with Asparagus Pico de Gallo
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Entree
Cuisine: Mexican
Serves: 10 tacos
Ingredients
  • ½ cup French lentils
  • 1 ½ cups water
  • 1 bay leaf
  • ¾ cup diced onion, divided
  • ½ tsp salt, divided
  • ½ tsp cumin
  • ¼ tsp black pepper
  • ¼ tsp red pepper flake
  • 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
  1. 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.
  2. Meanwhile, combine tomatoes, asparagus, cilantro, garlic, and lime juice. Set aside
  3. Heat tortillas according to package directions.
  4. 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/