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Black Lentil Toastadas + Kohlrabi Mango Slaw

Makes about 10 toastadas



For the kohlrabi mango slaw

1-2 kohlrabi, ends removed, peeled, and cut into matchsticks (save kohlrabi greens for another dish)

4 – 6 scallions, choppped

2 mangoes, peeled and seed removed

1 lime, juiced

2 tbsp brown sugar (I used Cocoa Camino Fair Trade cane)

1 tbsp apple cider vinegar

1 pinch of cinnamon

Sea salt to taste


Note: I would recommend making the slaw just a little saltier than you’d like. Once paired with the lentils it makes the mango flavour stand out more.


For the lentils

1.5 cups black lentils cooked according to instructions

1 tbsp tamari

1 tbsp ground cumin

1 tsp chili powder

½ tsp onion powder

½ tsp garlic powder

Sea salt to taste


To serve

Corn toastadas, store bought or homemade, (you can also use regular small tortillas and toast them)

Chopped radishes

Chopped greens (I used tokyo bekana cabbage)

Chopped scallions

Chopped hot peppers



For the kohlrabi mango slaw

Peel and cut kohlrabi into matchsticks then place in a medium bowl.

Add chopped scallions.

In a food blender add the peeled mango, lime juice, brown sugar, apple cider vinegar, and cinnamon then blend until smooth. Pour over the kohlrabi and scallions and toss. Season to taste with salt – remember a little extra is better – and let sit for about an hour.


For the lentils

Cook lentils according to instructions.

Once water is absorbed and lentils are cooked add another ½ cup of water along with the ground cumin, chili, onion, and garlic powder. Cook until the extra water is gone. Add in the tamari and then mash the lentils with a potato masher (this is optional).

Season to taste with sea salt.


To serve

Wrap toastadas in foil and warm slightly in the oven.

Divide between plates and top with a scoop of lentils, then slaw and garnish with radishes, chopped Tokyo bekana cabbage, extra chopped scallions and hot peppers if you want some kick.