Smoky Carrot Ribbon Tacos with Crisp Lentil Crumble

Ingredients

• large carrots6
• olive oil3 tbsp
• ground cumin1 tsp
• smoked paprika1 tsp
• green lentils1 cup cooked
• corn tortillas8
• red cabbage2 cups, shredded
• plain unsweetened plant yogurt3/4 cup
• cilantro1/2 cup
• lime juice2 tbsp
• garlic1 clove
• salt1 tsp

Method

1. 1Heat the oven to 425°F and line a baking sheet.
2. 2Use a peeler to shave the carrots into long ribbons, then toss with 1 tablespoon olive oil, cumin, smoked paprika, and half the salt.
3. 3Spread the carrots on the baking sheet and roast until tender at the edges, about 12 minutes.
4. 4In a skillet, warm the remaining oil and cook the lentils until lightly crisped in spots, seasoning with the rest of the salt.
5. 5Blend or finely chop the plant yogurt, cilantro, lime juice, and garlic into a bright sauce.
6. 6Warm the tortillas, then fill each with cabbage, roasted carrot ribbons, and crisp lentils.
7. 7Finish with the herb sauce and fold closed to serve.

Tips

• Dry the cooked lentils well before crisping so they brown instead of steaming.
• If your carrots are very thick, roast them a few minutes longer until flexible enough to fold.

Nutrition