Lentil Tacos with Kohlrabi Slaw

1 cup black lentils
1 tomato, chopped
4 garlic scapes, minced
2 tsp ground cumin
2 tsp ground coriander
2 tsp garlic powder
2 tsp onion powder
Salt and pepper
1 bunch kohlrabi, leaves removed (save to eat later), peeled and cut into matchsticks
1/2 bunch cilantro
1/4 a red onion, minced
1 tsp sugar
Juice of one lime
1/8 tsp salt
For the black lentils
In a small pan heat 1 TB oil on a medium heat. Once heated add the minced garlic scapes and sauté for 3 minutes. Remove from heat.

Bring three cups of water to a boil then add in dry lentils. Cook lentils on high for about 20 minutes or until texture is chewy, not soft.

Add in chopped tomato and garlic scapes and make sure there is still (or add) about 1/2 cup of water in the pot. Lower heat to medium and simmer for 15 minutes.

After 15 minutes add spices and simmer for another 30 minutes. Cook until lentils are tender and add any extra water needed. Season with salt and pepper.
For the cilantro/kohlrabi slaw
In a medium bowl mix red onion, sugar, lime juice, and salt. Remove leaves and peel kohlrabi. Slice kohlrabi into matchsticks using a knife or mandoline and add to the bowl of liquid. Add in the cilantro and toss well. let sit for about 30 minutes.

To serve
Scoop some lentils on to your tortilla then top with kohlrabi slaw. Additional toppings can include chopped scallions, sour cream, avocado chunks, cilantro, lime juice, and hot sauce!

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