Salsa Verde Lentil Tacos

When I first discovered the magic of Salsa Verde Lentil Tacos, it was an exciting culinary adventure. I was experimenting with plant-based recipes when I stumbled upon the idea of combining lentils and vibrant flavors, and it instantly captivated my taste buds. The thought of wrapping smoky, spicy lentils in warm tortillas topped with a refreshing mango-pomegranate pico was too tempting to resist. It was a warm summer evening, and I wanted to create something both delicious and wholesome to share with friends. As I chopped the ingredients, the kitchen filled with a medley of colors and aromas, making me even more eager to dig in. Each bite felt like a celebration of summer, with the sweetness of mango and the zing of lime elevating the humble lentils into something truly special.

What Goes Into Salsa Verde Lentil Tacos

The ingredients for Salsa Verde Lentil Tacos are a vibrant celebration of summer flavors. Each component plays a crucial role in creating depth and freshness. The star of the dish, green lentils, provide a hearty base, while the tomatillos and jalapeños add a delightful kick. The sweet and tangy mango-pomegranate pico gives a refreshing contrast, making every bite a taste sensation.

• 1 mango, pitted and diced – The star of the pico, adding a natural sweetness that balances the spices perfectly.
• Seeds from 1/2 of a pomegranate (about 1/2 cup) – These bright red jewels add a burst of flavor and a beautiful crunch.
• 2-3 tablespoons fresh chopped cilantro – This herb brings a fresh, zesty note that enhances the dish.
• 1/4 cup diced red onion – Adds a slight sharpness that contrasts well with the sweetness of the mango.
• 1 teaspoon fresh lime juice – A key ingredient that ties all the elements together with its tangy brightness.
• 1 1/2 cups water – Essential for cooking the lentils to achieve the perfect texture.
• 3/4 cup uncooked green lentils – The main protein source of this dish, providing a hearty and satisfying base.
• 1 pound tomatillos – They lend a tartness and depth of flavor that is essential for the sauce.
• 1 poblano pepper – Adds a subtle smokiness and mild spice to the sauce.
• 1 jalapeño, cut in half and seeded – For those who enjoy a bit of heat in their meals.
• 3 unpeeled cloves garlic – Roasting the garlic mellows its flavor, adding a sweet undertone to the sauce.
• 1/4 cup fresh chopped cilantro – Another burst of freshness to enhance the flavors.
• 1 tablespoon fresh lime juice – Enhances the sauce’s flavor and adds brightness.
• Salt and pepper, to taste – Essential seasonings that bring out all the flavors.
• 8 corn tortillas (gluten-free) – The perfect vessel for all those delicious fillings.
• ½ cup GO Veggie! Monterey Jack & Cheddar Shreds – A dairy-free cheese option that melts beautifully for added creaminess.

Instructions for Salsa Verde Lentil Tacos

Making Salsa Verde Lentil Tacos is a rewarding experience that fills your kitchen with enticing aromas. Follow these steps to create a delicious meal that will impress everyone at your table. Trust me, the effort is well worth the outcome!

1. First, let’s make the pico! In a medium bowl, combine mango, pomegranate seeds, red onion, cilantro, and lime juice. Gently stir until everything is just combined. Cover the bowl with plastic wrap and place it in the fridge to chill while you prepare the other ingredients.
2. Next up, prepare the lentils. In a medium pot, add 1 ½ cups water and green lentils. Place the pot over high heat and bring to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 25 to 35 minutes. You’ll know they’re done when the lentils are fork-tender and most of the water has absorbed. Remember, overcooking can lead to mushy lentils, and we want them just right!
3. While the lentils are cooking, let’s prepare the tomatillo sauce. Begin by removing the husks from the tomatillos and rinsing them under warm water. Cut them in half and place them cut-side down on a foil-lined baking pan along with the garlic, halved jalapeño, and poblano pepper. Broil everything for about 5 to 8 minutes, or until the skins are dark golden brown and slightly blackened.
4. After broiling, remove the pan from the oven and let it cool for about 5 minutes. Once cool enough to handle, peel the skin off the poblano pepper and discard it. Squeeze the roasted cloves of garlic from their skins and add them to your blender. Also, add the remaining poblano, tomatillos, and halved jalapeños into the blender. Toss in the remaining cilantro and lime juice. Blend everything for 1 to 2 minutes or until it’s smooth.
5. Once the lentils are cooked, drain any excess water and remove them from the heat. Stir in about 1 cup of your freshly made tomatillo sauce into the lentils. Season with salt and pepper to taste, and reserve any extra sauce for garnish or for serving with chips.
6. Now it’s time to assemble your tacos! Take a corn tortilla and sprinkle about 1 tablespoon of GO Veggie cheese on it. Then, add around ¼ cup of the lentil mixture, and top it off with a tablespoon or two of your mango-pomegranate pico. It’s like a flavor explosion in every bite!
7. Repeat for the remaining tortillas until you have a delightful stack. This recipe serves 4, so you can enjoy 2 tacos each! Trust me, you won’t be able to stop at just one!

Make It Your Own

If you’re feeling adventurous, there are many ways to customize Salsa Verde Lentil Tacos to suit your palate. Here are some tips to help you personalize your dish:

• Storage: Store leftover tacos in an airtight container in the fridge for up to 3 days. Reheat gently in the microwave.
• Freezing: You can freeze the cooked lentils and tomatillo sauce separately for up to 3 months. Thaw in the fridge before reheating.
• Variations: Feel free to add other toppings like sliced avocado, shredded lettuce, or diced tomatoes for added freshness.
• Serving style: Try serving the tacos with a side of quinoa or brown rice for a heartier meal.
• Make it spicy: For an extra kick, add sliced jalapeños or a dash of hot sauce on top before serving.

Great Combinations for Salsa Verde Lentil Tacos

Pairing Salsa Verde Lentil Tacos with the right sides can elevate your dining experience. Here are some fantastic combinations:

• Fresh guacamole: The creaminess of guacamole complements the flavors of the tacos beautifully.
• Mexican rice: A side of fluffy Mexican rice adds substance and rounds out the meal perfectly.
• Grilled vegetables: Charred veggies like zucchini and bell peppers add a smoky flavor that pairs well with the tacos.
• Black bean salad: A refreshing black bean salad is a great side dish to enjoy with tacos.
• Fresh corn salad: Sweet corn salad brings a delightful crunch and sweetness to your plate.
• Seasonal fruit salad: End your meal with a light seasonal fruit salad to cleanse your palate and satisfy your sweet tooth.

FAQ

Conclusion

In conclusion, Salsa Verde Lentil Tacos are a fun and delicious way to enjoy a plant-based meal that’s full of flavor and nutrition. They’re perfect for any occasion, whether it’s a weeknight dinner or a lively gathering. I hope you’ll take the time to try this recipe and enjoy how vibrant and satisfying it can be for everyone at the table. You won’t regret it!

Salsa Verde Lentil Tacos

The ultimate comfort food, Salsa Verde Lentil Tacos are a delicious blend of flavors. Packed with nutritious lentils, zesty tomatillos, and a refreshing mango-pomegranate pico, these tacos are perfect for a quick weeknight dinner. You won't be able to resist making them tonight!

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Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Servings: 4 servings

Course: Dinner

Cuisine: Mexican

Calories: 350

Ingredients Equipment Method Notes

Ingredients

  

• 1 mango
• 0.5 cup pomegranate seeds
• 2-3 tablespoons fresh chopped cilantro
• 0.25 cup diced red onion
• 1 teaspoon fresh lime juice
• 1.5 cups water
• 0.75 cup uncooked green lentils
• 1 pound tomatillos
• 1 poblano pepper
• 1 jalapeño
• 3 cloves garlic
• 0.25 cup fresh chopped cilantro
• 1 tablespoon fresh lime juice
• salt and pepper
• 8 corn tortillas gluten-free
• 0.5 cup GO Veggie! Monterey Jack & Cheddar Shreds

Equipment

• Large Pot
• Saucepan
• Oven
• Baking Sheet
• Blender
• Frying Pan
• Peeler
• Wooden Spoon
• Cutting Board
• Chef's Knife

Method

 

1. First, let's make the pico! In a medium bowl, combine mango, pomegranate seeds, red onion, cilantro, and lime juice. Gently stir until everything is just combined. Cover the bowl with plastic wrap and place it in the fridge to chill while you prepare the other ingredients.
2. Next up, prepare the lentils. In a medium pot, add 1 ½ cups water and green lentils. Place the pot over high heat and bring to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 25 to 35 minutes. You’ll know they’re done when the lentils are fork-tender and most of the water has absorbed. Remember, overcooking can lead to mushy lentils, and we want them just right!
3. While the lentils are cooking, let’s prepare the tomatillo sauce. Begin by removing the husks from the tomatillos and rinsing them under warm water. Cut them in half and place them cut-side down on a foil-lined baking pan along with the garlic, halved jalapeño, and poblano pepper. Broil everything for about 5 to 8 minutes, or until the skins are dark golden brown and slightly blackened.
4. After broiling, remove the pan from the oven and let it cool for about 5 minutes. Once cool enough to handle, peel the skin off the poblano pepper and discard it. Squeeze the roasted cloves of garlic from their skins and add them to your blender. Also, add the remaining poblano, tomatillos, and halved jalapeños into the blender. Toss in the remaining cilantro and lime juice. Blend everything for 1 to 2 minutes or until it’s smooth.
5. Once the lentils are cooked, drain any excess water and remove them from the heat. Stir in about 1 cup of your freshly made tomatillo sauce into the lentils. Season with salt and pepper to taste, and reserve any extra sauce for garnish or for serving with chips.
6. Now it's time to assemble your tacos! Take a corn tortilla and sprinkle about 1 tablespoon of GO Veggie cheese on it. Then, add around ¼ cup of the lentil mixture, and top it off with a tablespoon or two of your mango-pomegranate pico. It’s like a flavor explosion in every bite!
7. Repeat for the remaining tortillas until you have a delightful stack. This recipe serves 4, so you can enjoy 2 tacos each! Trust me, you won’t be able to stop at just one!

Notes

• Tip 1: Feel free to use 1 cup canned salsa verde or green enchilada sauce for a quick shortcut.

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Meet Isla Banks

We eat with our eyes first, so I strive to make every dish look as bountiful as it tastes. I work on every stage of the process, from sourcing the freshest ingredients to styling the final shot. I tested this recipe repeatedly to provide you with the visual inspiration and reliability you need to cook with confidence.