Salsa Verde Lentil Tacos with Mango-Pomegranate Pico

Ingredients

• Mangos

  Raw

  1 fruit without refuse or 207g

• Pomegranates

  Raw

  ½ pomegranate or 141g

• Fresh cilantro

  Coriander leaves, raw

  3 cup or 48g

• Onions

  Raw

  ¼ cup, chopped or 40g

• Lime juice

  Raw

  1 tsp or 5g

• Water

  Plain, clean water

  1 ½ cup or 355g

• Lentils

  Raw

  ¾ cup or 144g

• Tomatillos

  Raw

  12 medium or 408g

• Poblano Pepper

  hot - Freshdirect

  1 pepper or 6g

• Jalapeno peppers

  Raw

  1 pepper or 14g

• Garlic

  Raw

  3 clove or 9g

• Fresh cilantro

  Coriander leaves, raw

  ¼ cup or 4g

• Lime juice

  Raw

  1 tbsp or 15g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Tortillas

  Ready-to-bake or -fry, corn

  8 tortilla or 192g

• Monterey cheese

  Includes Pepper Jack

  1 cup, shredded or 113g

Directions

1. Make the salsa: Add mango, pomegranate, red onion, cilantro, and lime juice to a medium bowl; stir until just combined. Cover and place in fridge until tacos are ready to serve.
2. Next make the lentils: Add 1 ½ cups of water and lentils to a medium pot and place over high heat. Bring to a boil, then reduce heat to low, cover and simmer for 25-35 minutes or until lentils are fork tender and water has absorbed completely. Do NOT overcook the lentils or they will become mushy and we don’t want them to be mushy. Once lentils are cooked, drain out excess water from pot and remove from heat. (Make in rice cooker?)
3. While lentils are cooking, make the tomatillo sauce. Remove husks from tomatillos and rinse them under warm water; cut in half and place cut side down on a foil-lined pan along with garlic, jalapeno halves and poblano pepper. Place under the broiler for 5-8 minutes or until the skin of the tomatillos and peppers are dark golden brown and somewhat blackened. Remove from the oven and allow to cool for 5 minutes.
4. Once cooled enough to handle, peel the blackened skin from poblano pepper and discard.
5. Remove the roasted garlic cloves from their skin and add to a blender along with the rest of the poblano pepper (stem and skin removed), tomatillos and jalapeno halves. Add in cilantro and lime juice; blend for 1-2 minutes or until smooth.
6. Stir in 1 cup of tomatillo sauce into cooked lentils. Add salt and pepper to taste. Reserve extra sauce for garnish (or you can use it as a salsa with chips).
7. To assemble tacos: Add 1 tablespoon of cheese in a taco, then place about ¼ cup lentils and top with a tablespoon or two of mango-pomegranate pico. Serves 4, 2 tacos each.

Similar Foods

• Spiced Eggplant-Lentil Salad with Mango