Lentil Tacos with Asparagus Pico de Gallo
- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 10 tacos
- Category: Entree
- Cuisine: Mexican
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
- 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.