This recipe is so, incredibly healthy and a perfect throw-together meal.  Pull it together even quicker by forgoing the tortillas altogether and turning it into an extremely nutritious lentil salad bowl instead.

Ingredients

  • 8 corn tortillas, warmed
  • 1 teaspoon sea salt, divided
  • ⅔ cup brown lentils, rinsed and sorted
  • 1 lime, juiced
  • 1 clove garlic, chopped
  • ¼ teaspoon cayenne pepper
  • 4 teaspoons olive oil, divided
  • 1 bunch kale (6-7 leaves), de-stemmed and chopped
  • 3 teaspoons pumpkin seeds, toasted (optional)

Instructions

  • Combine lentils and ½- 2 cups of water in a pot. Bring to a boil, then turn to low. Simmer, covered for 20 minutes, until tender but not falling apart. Drain then rinse.
  • Pour the lime juice into a bowl. In a mortar and pestle, combine garlic, cumin, and salt, and pound to a paste. Add the garlic mixture to the lime juice, then add the pepper. Whisk in 3 tablespoons of the oil.
  • Add the kale to the lime juice/garlic mixture and massage the dressing into the leaves for a minute or two. When the lentils are done, stir those in as well.
  • Spoon the mixture onto warm tortillas, sprinkling the pumpkin seeds on top, and serve.

Ready in about 30 minutes
Makes 4 servings

About the Author

Sarah Jung

Sarah Jung is the associate director of Life and Health Network but wears a plethora of hats as editor, communications director, and sometimes photographer. Unrelated to Life and Health, Sarah is the country director and founding member of Oon Jai Foundation, a non-profit organization that seeks to empower people living in developing countries through friendship and working, learning, and mentoring side-by-side with the locals. In her spare time, Sarah likes to read, write, and find mountains to climb.

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