I am not one for complaining, but it has been a horrible couple of weeks. I am completely over it. On top of normal everyday life, such as work, shooting and writing Chez Us, we both got sick. Who gets sick in June! It was only a cold, but it ran it’s ugly course and hung on for two solid weeks. Since I never seem to lose my appetite when I am sick, the only good thing that came out of it was this recipe for Lentil Tacos with Tomato Radish Salsa.
Now, nothing stops me when I am sick or injured, just ask Lenny as it drives him crazy. I have been known to be home sick, and bake up a storm (happened when I was a kid), or traveling in Paris with an outrageously sprained ankle, but I still trek a million miles wandering the city. Nothing stops me.
I wish when I got sick or run down that my craving to eat stopped, temporarily. But, it doesn’t. The only thing with the recent sickness was that I didn’t feel like going to the store or leaving the house, at all. I just wanted to hunker down. Hence, I cleaned out the pantry and the fridge, and some pretty damn good meals came out of it. It truly is amazing what happens when one has very little to work with except for good ingredients and creativity.
That being said, I am pretty sure this is right up there with being one of my new favorite tacos. This recipe is loaded with lentils, spicy tomatoes and radishes, micro greens and a dollop of avocado. We tend to lean towards spicy food when we are sick, and this recipe which includes a tomato radish salsa was mildly spicy, which really helped our colds. The micro greens added a wonderful crunch, and since, we have become addicted, adding them to everything. All good things that help the body mend while being delicious are included in this week’s taco recipe.
We hope you get as excited as we have over this recipe Lentil Tacos with Tomato Radish Salsa. It is a good one.
Recipe: Lentil Tacos with Tomato Radish Salsa
1-pint cherry tomatoes, quartered
1/3 cup red onion, finely minced
1/2 teaspoon serrano pepper, more or less depending on the heat you like
1/2 lime juiced
sprinkle of salt
6 medium radishes, thinly sliced
1/2 yellow onion, finely minced
1 tablespoon olive oil
2 cups pre-cooked black lentils
2 tablespoons favorite taco seasoning
1/2 cup water
1 avocado, smashed
1 teaspoon sour cream
1 teaspoon Basque piment or paprika
microgreens, we have used baby kale as well as pea shoots
In a small mixing bowl, add the tomatoes, red onion, serrano pepper, lime juice, and a sprinkle of salt. Stir. Set aside.
Add the olive oil and yellow onion to a large frying pan, and cook over medium heat for 3 minutes, until soft.
Add the lentils, taco seasoning, and water. Lower heat to simmer.
Stir and cook for 15 minutes
In a small bowl mix the avocado, sour cream, and Basque pimento together with a fork until smooth. Set aside.
Warm the tortillas.
Add the radishes to the tomato mixture.
To serve, place a tortilla on a serving plate, top with lentils, microgreens, salsa, and avocado cream.