Photo credit: Skipping Stone Garden
Ingredients:
| Lentils |
- 1 1/2 cups vegetable broth
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- 1 to 2 tablespoons of the adobo sauce, divided
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- 1 minced chipotle in adobo sauce
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- 2 teaspoons lime juice, fresh squeezed
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| Tacos |
- 1 cup Skipping Stone’s mixed microgreens
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- 1/2 avocado, cut into small cubes
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- 1 teaspoon fresh lime juice
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- Skipping Stone’s cilantro microgreens to garnish
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- 1 to 2 ounces cotija, feta or goat cheese
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Directions:
- Rinse lentils. Place them in a saucepan with the broth, minced chipotle, adobo sauce, lime juice, salt, cumin, and coriander.
- Bring to a boil, then reduce to a simmer; cover and cook until lentils are tender but not mushy, 22 to 25 minutes.
- Add more adobo sauce to taste, or to up the spice factor.
- Combine the avocado and microgreen mix.
- Brown tortillas.
- In a small bowl, beat together lime juice, honey and olive oil.
- Pour over the microgreens and avocado, tossing until greens are coated. Divide the lentil mixture among the tortillas. Top with the avocado salad, crumbled cheese and the cilantro microgreens.
Thanks to our buds at Skipping Stone Garden for this healthy take on tacos.