Zucchini & Lentil Tacos with Radish Salsa
Servings 4 servings
Calories 369kcal
Ingredients
- 1 cup dry green/brown lentils
- 2 cups water
- 1 tablespoon Canola sunflower, or grapeseed oil
- 2 zucchinis cut into quarter moons
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 8 soft tortillas
- plain Greek yogurt (optional)
Salsa
- 6 radishes diced
- ½ red onion diced
- juice of 1 lime
- 1 tablespoon extra virgin olive oil
- salt to taste
Instructions
- 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
Serving: 2tacos | Calories: 369kcal | Carbohydrates: 57g | Protein: 17g | Fat: 9g | Saturated Fat: 1g | Sodium: 189mg | Potassium: 845mg | Fiber: 19g | Sugar: 5g | Vitamin A: 215IU | Vitamin C: 22mg | Calcium: 91mg | Iron: 5mg