Combine the lentils and water in a saucepan and bring to a boil. Reduce heat and simmer until all the liquid is absorbed (about 15 minutes). Set lentils aside.
In a small bowl, combine the radish, red onion, lime juice and olive oil. Season with salt, and set aside.
Heat a skillet to medium high heat. Add canola oil and heat for about 1-2 minutes. Add the zucchini, oregano, garlic powder and salt to skillet and cook for 8-10 minutes.
Warm the tortillas in the microwave, on a grill or in a hot oven.
Assemble the tacos. To the tortilla add a scoop of lentils and zucchini and top with radish salsa and Greek yogurt (if you're using).
Nutrition Facts
Zucchini & Lentil Tacos with Radish Salsa
Amount Per Serving (2 tacos)
Calories 369Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 1g6%
Sodium 189mg8%
Potassium 845mg24%
Carbohydrates 57g19%
Fiber 19g79%
Sugar 5g6%
Protein 17g34%
Vitamin A 215IU4%
Vitamin C 22mg27%
Calcium 91mg9%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.