Cumin Roasted Carrot and Lentil Tacos
Author -Yields: 4 servings
Ingredients
- 3/4 cup dry green or brown lentils (substitute 1 1/2 cups cooked lentils, or 1 drained and rinse can of lentils)
- 1 pound peeled and trimmed carrots (about 8 carrots)
- 2 tablespoons + 2 teaspoons olive oil
- 1 1/2 teaspoons ground cumin, divided
- 1 teaspoon ground coriander
- 1/4 teaspoon smoked paprika
- 1/2 teaspoon harissa spice blend
- Coarse salt
- 1 small red onion, chopped
- 1/2 teaspoon ground chili powder
- 1 tablespoon freshly squeezed lime juice, plus extra for serving
- 1/2 teaspoon sea salt, or to taste
- Freshly ground black pepper
- 8 corn or whole wheat soft tacos
- 2 large Hass avocados
Instructions
- Preheat the oven to 400F. Half or quarter the carrots (depending on how wide they are), then cut them into 1-inch long pieces. Place them in a large mixing bowl with 2 tablespoons olive oil, 1 teaspoon cumin, the coriander, smoked paprika, and the harissa. Toss well to combine. Transfer the carrots to a foil or parchment lined baking sheet and sprinkle with coarse salt. Roast for 30-40 minutes, stirring every 10 minutes, or until the carrots are very tender and a little crispy.
- While the carrots roast, heat the remaining 2 teaspoons olive oil in a large skillet. Add the red onion. Sauté for 5 minutes, or until the onion is soft and clear. Add the lentils, the remaining 1/2 teaspoon cumin, the chili powder, lime juice, and salt. Stir to combine everything and heat the lentils up (about 1-2 minutes). Turn off the heat.
- Toast the tortillas gently over an open oven burner (about 1 minute per side). Alternately, you can wrap them in foil and place them in a 350F degree oven for about 5 minutes prior to taco assembly.
- To assemble tacos, place 1/4 cup lentil mixture, a handful of roasted carrots, and a few avocado slices in each taco. Top with an extra squeeze of lime juice, if desired. Fresh, chopped parsley makes a nice accompaniment, too. Enjoy.