Let’s “taco” ‘bout lentils! They’re high in protein, fibre, and nutrients but low in calories, so they fill you up without overeating. Paired with earthy mushrooms and zesty spice, this combo puts a yummy spin on taco night.
This is a perfectly balanced plate.
2 tbsp oil
6 cups sliced mushrooms, about 2 pkgs (8 oz/227 g each)
1 can (19 oz/540 ml) lentils, drained and rinsed
1 cup fresh or canned pineapple chunks
8 corn or flour tortillas
1⁄2 cup crumbled feta
- Heat oil in Wok over medium-high heat. Add mushrooms and marinade mix; stir-fry until mushrooms are softened, about 5 min.
- Add lentils to wok; stir often until warmed through, about 2 min.
- Meanwhile, dice pineapple into small pieces.
- Warm tortillas, if desired. Spread guacamole on each tortilla and top with mushroom and lentil filling, pineapple, and feta.
If you have time, marinate sliced mushrooms in 1⁄4 cup orange juice, 2 tbsp mix, and 2 tbsp olive oil for 10 min or overnight.
Season large portobello mushrooms, then grill over medium-high heat until tender. Slice into thin strips.