If you’re trying to eat less red meat and more plants, but still get enough protein, then lentils are a must-have staple in your kitchen!  I found these sprouted lentils and radish microgreens locally at the Tosa Farmer’s Market from the awesome people of Vana Farm (@vana.farm), and these gorgeous tomatoes are from Brewer’s Organics.  Simply marinate the sprouted lentils like you would taco meat, and top with diced tomatoes and radish microgreens, an elegant and fresh twist to the classic taco toppings of salsa and thinly sliced radishes.

Serves: 2 (easily scaled)

Prep time: 15 minutes

Cooking time: 5 minutes

What (your ingredients):

1 cup sprouted lentils

1 cup water

1 tablespoon olive oil

¼ teaspoon paprika

¼ teaspoon chili powder

¼ teaspoon cumin

¼ teaspoon garlic powder

Pinch of salt and pepper

Tacos: corn tortillas, refried beans, diced tomatoes, radish microgreens, cotija cheese

How (your directions):

Add sprouted lentils and water to a saucepan.  Bring to a boil, then simmer for 5 minutes.

Strain sprouted lentils, then add to a small mixing bowl with the olive oil, paprika, chili powder, cumin, garlic powder, salt and pepper.

Allow to marinate for 10 minutes.

Assemble your tacos with your favorite ingredients!  Tomatoes add a wonderful freshness, and the radish microgreens add color and a little heat.

Leftover lentils can be stored in the refrigerator in an airtight container for 3-5 days.

Why (the science):  Sprouted lentils are rich in protein, making these sprouted lentil tacos filling and satisfying!