chorizo-spiced lentil tacos / arugula & radish salad / corn tortillas

chorizo-spiced lentil tacos / arugula & radish salad / corn tortillas

Contents of your meal kit:

french green lentils
diced onion
citrus vinaigrette base
pickled onion
chorizo spice blend

Cookware needed: medium or large saucepan (with lid), medium or large nonstick skillet

Finishing steps:

  1. Place lentils in a saucepan and cover with water by about 1 or 2 inches. Bring to a boil over high heat. Cover, reduce heat as needed and simmer about 20 minutes or until lentils are tender.
  2. Meanwhile, thinly slice radish.
  3. Once lentils are tender, drain any excess water.
  4. Heat a small amount of oil in a skillet over med-high heat. When oil is hot, add onion and sauté until onion becomes soft and lightly golden, about 2-3 minutes.
  5. Meanwhile, pour vinaigrette base into the bottom of your salad bowl and add an equal amount of olive oil. Whisk or mix with a fork to combine. If this looks like too much dressing, remove some before adding the arugula, sliced radish, pickled onion and feta. Toss gently and season with salt & pepper to taste.
  6. Add chorizo spice blend and lentils to the skillet. Stir to coat lentils with spices and continue to cook 1-2 minutes or until spices are fragrant. Season to taste with salt and remove from heat.
  7. Just before serving, heat tortillas. If you have a gas stove, you can place tortillas directly over the burner and turn with tongs. Don’t step away…they char quickly. Alternatively, warm in a dry skillet, or in the microwave.
  8. Fill tortillas with chorizo-spiced lentils. Top tacos with some of the arugula salad and enjoy any remaining salad on the side.