Red Lentil Tacos with Veggie-Herb Salad & Quick Pickled Onions
- Time
- 35 min
- Serves
- 4
- Style
- Vegan auto-gluten-free
Ingredients
- ½ (5 oz) pkgbaby arugula
- 24 fl ozchicken or vegetable broth
- 1English cucumber
- 1 small bunchfresh dill
- 4 clovesgarlic
- 1 small bunchItalian (flat-leaf) parsley
- ½ cupKalamata olives, pitted
- 2lemons
- 8small corn tortillas
- 4tomatoes
- 2 mediumyellow onions
- extra virgin olive oil
- paprika
- red lentils, dried
- salt
- white wine vinegar
Cookware
- chef's knife
- citrus juicer (optional)
- colander
- cutting board
- garlic press (optional)
- measuring cups
- measuring spoons
- medium saucepan
- mixing bowls
- stirring spoon
- tongs
Per serving
- Calories
- 509
- Protein
- 21g
- Carbs
- 71g
- Fat
- 18g
- Fiber
- 12g
- Sodium
- 400mg
Method
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