Ingredients:
· 1 cup lentils, uncooked
· 2 cups water
· ½ - 1 cup white wine
· 8 ounces mushrooms, sliced
· 1 tablespoons taco seasoning
· 2 cloves garlic, minced
· 1 shallot, diced
· 1 tablespoon oil
· Arugula
· Pomegranate Seeds or Pomegranate Molasses (when not in season)
· Tortillas
For the sauce:
· 1 cup Greek yogurt
· 1 teaspoon coriander
· ½ teaspoon cumin
· 4 ounces green chilies, seeds removed and diced
· ½ lime, zested
· Juice of 1 whole lime
· Salt & Pepper to taste
Directions:
1. In a saucepan, bring water and wine to a boil. Add lentils, season and lower heat to a simmer. Simmer until tender, but not overdone. Drain.
2. In a skillet, heat oil over medium high heat. Add mushrooms, shallot and garlic and saute until soft. Add lentils and seasoning and saute until ingredients are combined.
3. In a bowl, mix together sauce ingredients.
4. Heat tortillas and serve topped with arugula, pomegranate seeds and sauce.
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